Cucumbers with Scallions and Chili OilLinda Xiao
Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt
3 sliced scallions
3 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Chili oil (drizzle)
Preparation
Step 1
Gently smack 1 pound Persian or English hothouse cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon kosher salt. Let sit 10 minutes to drain excess liquid.
Step 2
Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.
Recipe notes
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