I found this recipe in a magazine from my local grocery store. It was a nice refreshing addition to an asian themed dinner. Make sure to leave yourself plenty of time to allow the cucumbers to release their liquid before combining with the dressing.
Ingredients
- 8 mini Persian Cucumbers, sliced
- 1/2 tsp salt
- 1 1/2 tbsp chili crisp
- 1 tbsp honey
- 1 tbsp rice wine vinegar
- 1 1/2 tsp soy sauce
- 1 lime, juiced (about 2 tbsp)
- 1 tsp sesame oil
- 1 tsp olive oil
- 2 green onions, chopped
- 2 tbsp fresh cilantro chopped
- 2 tsp toasted sesame seeds
Instructions
- Slice the cucumbers and place in a colander over the sink. Toss with the salt and allow to drain 10-15 minutes, tossing them a couple of times. Transfer to a paper towel lined dish towel and lay the cucumbers in a single layer, cover with an additional layer of paper towel, roll into a log and refrigerate for an hour or two.Meanwhile, whisk together the chili crisp, honey, vinegar, soy, lime juice, sesame and olive oil.Combine cucumbers with dressing and put back in the fridge for at least 15 minutes to chill.Garnish with green onions, cilantro and sesame seeds and serve.HAPPY EATING!!
