Prep Time: 10 minutes
Chill Time: 30 minutes

Servings: 4–6

Ingredients

• 2 English cucumbers, thinly sliced
• 2 teaspoons kosher salt
• ¼ cup low-sodium soy sauce
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons chili crisp (plus more to taste)
• 2 teaspoons honey
• 2 cloves garlic, finely grated
• 1 teaspoon fresh grated ginger
• 2 green onions, thinly sliced
• 1 teaspoon toasted sesame seeds
• ½ teaspoon crushed red pepper flakes (optional, for extra heat)

Instructions

1. Place the cucumber slices in a colander and toss with the kosher salt. Let sit for 20 minutes to draw out excess moisture.
2. Rinse the cucumbers quickly under cold water and pat completely dry with paper towels.
3. Transfer the cucumbers to a large glass container with a lid.
4. In a measuring cup or small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili crisp, honey, garlic, and ginger.
5. Pour the dressing over the cucumbers.
6. Add the green onions, sesame seeds, and red pepper flakes, if using.
7. Seal the container and shake well until everything is evenly coated.
8. Refrigerate for at least 30 minutes before serving, shaking the container once or twice while chilling. They’re even better the next day!

Tips

• English or Persian cucumbers stay crisp the longest.
• Slice the cucumbers about ¼-inch thick for the best texture.
• Use a good-quality chili crisp for the best flavor.
• Keeps well in the refrigerator for up to 4 days.

Make It Your Own

• Add thinly sliced mini sweet peppers.
• Toss in matchstick carrots.
• Add thinly sliced radishes.
• Stir in shelled edamame.
• Top with fresh cilantro.
• Finish with a squeeze of fresh lime juice before serving.

Serve With

Grilled chicken, salmon, rice bowls, burgers, sandwiches, or enjoy straight from the container as a refreshing snack.