Snack · 10 min · chinese

Smacked Spicy Cucumber Salad

Chinese flavors, weeknight effort. Persian cucumbers meets rice vinegar in a 10-minute snack worth keeping in rotation. The macros do the talking: 7g protein, 37g carbs, and 9g fat in every 226-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 Persian cucumbers
• 1 tbsp Rice vinegar
• 1 tsp Chili crisp
• 1 tsp Soy sauce
• 1 tsp Sesame oil

Steps

1. Rinse the Persian cucumbers and lay a large skillet or the flat side of a chef's knife over them.
2. Press down firmly to smack them — they should crack open and split lengthwise — then tear into bite-size chunks by hand. The rough edges grab dressing better than clean knife cuts.
3. Put the chunks in a colander, toss with 1/2 teaspoon of salt, and let them drain 10 minutes to pull out excess water.
4. Pat the cucumbers dry and transfer to a medium bowl.
5. Whisk the rice vinegar, soy sauce, and sesame oil together, pour over the cucumbers, and toss well.
6. Spoon over the chili crisp and toss once more so the oil and flakes coat everything.
7. Taste and add a pinch more salt if needed, then serve right away while the cucumbers are still crisp.

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