Bang Bang Cucumber Salad
🕒 Time:
- Prep: 10 minutes
- Chill (optional): 10–15 minutes
- Total: ~15–25 minutes
🍽️ Servings:
2–3 servings
🧾 Ingredients:
- 2 large cucumbers
- 2 cloves garlic (minced)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1–2 tsp chili oil (adjust to taste)
- 1 tsp sesame oil
- 1 tsp sugar (or honey)
- ½ tsp salt
- 1 tbsp toasted sesame seeds
Optional:
- 1 tsp grated ginger
- Crushed red chili flakes (for extra heat)
- Fresh cilantro (chopped)
👩🍳 Instructions:
1. Smash the cucumbers
Wash cucumbers and cut into halves or thirds.
Place them on a cutting board and gently smash with the side of a knife or rolling pin until slightly cracked.
Cut into bite-sized chunks.
2. Salt and drain
Sprinkle salt over cucumbers and let sit for 5–10 minutes to draw out excess water.
Drain off liquid (this keeps them crunchy).
3. Make the dressing
In a bowl, mix:
- soy sauce
- rice vinegar
- chili oil
- sesame oil
- sugar
- garlic
- (optional ginger)
4. Toss it all together
Add cucumbers to the dressing and toss well to coat.
5. Garnish & serve
Top with sesame seeds, chili flakes, and fresh herbs.
Serve immediately or chill briefly for deeper flavor.
🌶️ Flavor Profile:
- Spicy 🌶️
- Tangy 🍋
- Slightly sweet 🍯
- Crunchy & refreshing 🥒
💡 Tips:
- Use Persian or English cucumbers for best crunch
- Adjust chili oil to control spice level
- Add crushed peanuts for extra texture
- For a creamy “bang bang” twist, mix in a spoon of mayo + a dash of sriracha
