- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 100
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 915 mg
The everyday cucumber is getting an upgrade. Inspired by Chinese cucumber salad, my fresh and spicy salad is full of bold ingredients like chile crisp and balanced with a touch of brown sugar for sweetness.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 100
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 915 mg
Ingredients
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Directions
- Place the cucumbers in a large bowl. To a small bowl, add the soy sauce, brown sugar, chile crisp, sesame oil, rice wine vinegar, salt, sriracha and garlic and whisk together. Pour the mixture over the cucumbers and toss together so that all the cucumbers are fully coated in the sauce.
- This salad can be eaten right away or put in the fridge for 20 to 30 minutes to allow the flavors to fully absorb into the cucumbers.
- Garnish with the sesame seeds, if using.
