Viral Chili-Crisp Cucumber Salad
Viral Chili-Crisp Cucumber Salad is a quick Asian salad: about 10 minutes from start to finish, for 2 servings. It is built around English cucumbers, chili crisp and rice vinegar. It is vegan, dairy-free and gluten-free. It is on the lighter side, at about 180 calories and 5 g of protein per serving.
- Total time
- 10 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 180 kcal
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Ingredients
For 2 servings
- 3English cucumbers
- 2 tbspchili crisp
- 2 tbsprice vinegar
- 1 tbspsoy sauce
- 1 tspsesame oil
- 2 clovesgarlic
- 1 tsphoney
- 1 tbspsesame seeds
- 2scallions
- 1 tspsalt
Instructions
- Smash the English cucumbers with the side of a knife until they crack open, then chop into bite-sized pieces.
- Toss the cucumber pieces with the salt in a colander and let drain for 10 minutes. Pat dry.
- Mince the garlic and thinly slice the scallions. Whisk the chili crisp, rice vinegar, soy sauce, sesame oil, garlic and honey in a large bowl.
- Add the cucumber pieces to the dressing and toss well. Top with sesame seeds and scallions.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 5 g
- Fat
- 12 g
- Carbs
- 14 g
Approximate values for one serving.
About this recipe
- Cuisine: Asian, Chinese
- Dish type: Salad
- Diet: vegan, dairy-free, gluten-free
- In cookbook: Viral & Internet-Famous
