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A black bowl filled with spicy cucumber salad topped with chili flakes and scallions, alongside green onions and a small dish of chili oil.
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Chili Crunch Cucumber Salad Recipe

Crisp Persian cucumbers and green onions tossed with a savory, tangy chili crunch dressing.
Course Side
Cuisine Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 40kcal
Author Kat Jeter & Melinda Machado

Ingredients

  • 8 Persian cucumbers cut into slices
  • ½ teaspoon Salt
  • 3 Green onions thinly sliced
  • 2 tablespoons Soy sauce
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Chili crunch
  • 1 tablespoon Sesame oil
  • ½ teaspoon Sugar

Instructions

  • In a large bowl, combine the cucumbers, green onions, and salt. Stir together.
  • In a small bowl, combine the soy sauce, rice vinegar, chili crunch, sesame oil, and sugar. Stir until well mixed and the sugar dissolves.
  • Pour the dressing over the cucumbers and onions and toss together.
  • Serve immediately or cover tightly and refrigerate until ready to eat. Toss again before serving.

Nutrition

Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 532mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 0.4mg