Cucumbers with Scallions and Chili Oil

Name: Cucumbers with Scallions and Chili Oil
Yield: 4 servings
Ingredients: 1 1 pound Persian or English hothouse cucumbers; 1 1 teaspoon kosher salt; 1 3 sliced scallions; 1 3 tablespoons unseasoned rice vinegar; 1 1 teaspoon toasted sesame seeds; 1 Chili oil (drizzle)

From the kitchen of Carly

Smashed cucumbers collapse into tender, juicy pieces that soak up bright rice vinegar and scallion bite. Toasted sesame seeds add nuttiness while chili oil brings the heat. Cold, refreshing, and ready in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pound Persian or English hothouse cucumbers
11 teaspoon kosher salt
13 sliced scallions
13 tablespoons unseasoned rice vinegar
11 teaspoon toasted sesame seeds
1Chili oil (drizzle)

Instructions

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.
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.