15 minutes
A refreshing and flavorful side dish featuring crushed cucumbers dressed in a zesty chile-lime sauce, garnished with basil and scallions.
Persian cucumbers, crushed and torn
each
Lime Juice, fresh
tablespoons
teaspoons
Sambal Oelek
teaspoons
teaspoons
Thai Basil, fresh
cups
Scallions, sliced
each
pinches
1. Crush the Cucumbers
Cut the Persian cucumbers in half crosswise and lightly crush them with the flat side of a knife. Tear the crushed cucumbers into chunks and transfer to a serving bowl.
2. Prepare the Dressing
In a small bowl, whisk together lime juice, canola oil, sambal oelek, and toasted sesame oil to create the dressing.
3. Combine and Serve
Pour the dressing over the cucumbers and toss to coat. Fold in the Thai basil leaves and sliced scallions. Season with a pinch of kosher salt and serve immediately.
Opt for Persian or English cucumbers, which have a thinner skin and fewer seeds compared to standard cucumbers. This makes them perfect for absorbing flavors without getting too watery.
Taste the dressing before tossing it with the cucumbers. Look for a balance of acidity, heat, sweetness, and salt. Adjust as necessary, as small differences in ingredient quality can make a big difference.
Always use freshly squeezed lime juice for the dressing. It provides a brighter flavor than bottled versions. Zest the lime before juicing to add an aromatic layer to the dressing.
After crushing, sprinkle the cucumbers with salt and let them sit for about 15 minutes. This draws out excess water, intensifying the cucumber flavor and ensuring the dish doesn’t turn soggy. Remember to drain well after salting.
Serve the dish shortly after dressing to maintain the crispness of the cucumbers. If made ahead, keep the cucumbers and dressing separate and combine them just before serving.
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