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Spicy cucumber salad ingredients: sliced cucumbers with chili crunch, sesame oil, and rice vinegar

Spicy Cucumber Salad

A crunchy, spicy, five-minute cucumber salad made with Chili Onion Crunch. No cooking, endlessly adjustable, and the perfect cool-and-spicy side.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 to 5 Persian cucumbers
  • 1 to 1.5 tablespoons Chili Onion Crunch we use the Trader Joe's one
  • 1 to 1.5 tablespoons rice vinegar
  • 2 teaspoons sesame oil up to 1 tablespoon; go lighter first
  • Salt and sugar a pinch each
  • Green onions optional, thinly sliced

Method
 

  1. Slice the Persian cucumbers into thin rounds and add them to a bowl. (For the craggy, sauce-grabbing version, smash them lightly and chop instead.)
  2. Thinly slice the green onions and pile them in.
  3. Add the Chili Onion Crunch, rice vinegar, sesame oil, and a pinch each of salt and sugar. Start with the smaller amounts.
  4. Toss everything together until the cucumbers are well coated.
  5. Let it sit for 5 to 10 minutes so the flavors come together and the cucumbers soak up the sauce.
  6. Taste. If it needs more punch, add the rest of the Chili Onion Crunch (and a little more vinegar or sesame oil if you like). Serve cold.