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Bon Appétit

Cucumbers with Scallions and Chili Oil

By Chris Morocco

5.0

(2)

Image may contain Plant Food Vegetable and Produce
Cucumbers with Scallions and Chili OilLinda Xiao

Why waste time with a knife? A simple whack to a cucumber yields jagged surfaces eager to soak up this tangy dressing.

Recipe information

  • Total Time

    20 minutes

  • Yield

    4 Servings

Ingredients

1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt
3 sliced scallions
3 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Chili oil (drizzle)

Preparation

  1. Step 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. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon kosher salt. Let sit 10 minutes to drain excess liquid.

    Step 2

    Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.

TagsCondimentCucumberVegetableScallionOnionRoot VegetableSideDairy FreeNut FreeGluten FreeVegetarianVeganRawEasyQuickNo-CookSpringSummerBon Appétit

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