Cucumbers with Scallions and Chili Oil Recipe

Cucumbers with Scallions and Chili Oil Recipe

  • 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)
  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.
  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.
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