Spicy Asian Cucumbers 🥒🌶️

These are SO freaking good and take basically zero effort. They’re crunchy, salty, sweet, garlicky and spicy and I swear I could eat an entire cucumber this way without even realizing it lol. I love these over some plain white rice. The sauce gets down into the rice and it’s just sooo good.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice your cucumbers into pretty thick little rounds. I don’t like them paper thin because I want them to still have a really good crunch.

Step 2

Put them in a bowl and sprinkle them with about 1 tsp salt. Toss them around and let them sit for about 10–15 minutes.

Step 3

This pulls some of the extra water out so they don’t water down all of our good sauce.

Step 4

Drain off whatever liquid comes out and pat the cucumbers dry with a paper towel.

Step 5

Now for the sauce!!

Step 6

Mix together the soy sauce, rice vinegar, sesame oil, brown sugar or honey, garlic, chili crisp and red pepper flakes.

Step 7

Make sure the sugar is actually dissolved. If you’re using brown sugar and it’s being stubborn, I microwave the sauce for literally 10–15 seconds, stir it again and then let it cool before putting it on the cucumbers.

Step 8

Pour that all over your cucumbers and toss them really well.

Step 9

Add the sesame seeds and a little squeeze of lime if you have one.

Step 10

You can eat them immediately, but they’re even better if you let them sit in the fridge for about 20–30 minutes first.