Cucumbers With Scallions And Chili Oil
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tsp
Toasted Sesame SeedsDirections:
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
2
Tear into bite-size pieces
3
Transfer to a colander; toss with 1 teaspoon kosher salt
4
Let sit 10 minutes to drain excess liquid
5
Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds
6
Taste and adjust seasoning with salt
7
Drizzle with chili oil
8
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
9
Tear into bite-size pieces
10
Transfer to a colander; toss with 1 teaspoon kosher salt
11
Let sit 10 minutes to drain excess liquid
12
Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds
13
Taste and adjust seasoning with salt
14
Drizzle with chili oil