Ingredients
Scale
- 2 medium cucumbers
- 1 clove garlic, minced
- 2–3 green onions, sliced
- 1 tablespoon chili crisp, or chili oil
- 1 teaspoon black and white sesame seeds
- 1 tablespoon vegetable oil
- 2 teaspoons red miso paste
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- 2 teaspoons light soy sauce
- Salt to taste
Instructions
- Smash cucumbers using a rolling pin, then cut into 2-inch pieces.
- In a large bowl, combine cucumbers with minced garlic, green onions, and chili crisp.
- In a separate bowl, whisk together miso paste, vegetable oil, rice vinegar, sesame oil, maple syrup, and soy sauce.
- Pour the dressing over the cucumber mixture and toss until well coated.
- Sprinkle sesame seeds on top before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use firm cucumbers for the best texture.
Start with a small amount of chili crisp to control spice levels.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Calories: 120
- Sugar: 3
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0