15 minutes
A refreshing cucumber salad with a zesty chile-lime dressing, perfect for a light snack or a side dish.
Persian cucumbers, ends sliced off, crushed, and torn
each
tablespoons
teaspoons
Sambal Oelek
teaspoons
teaspoons
Fresh Basil Leaves, torn
cups
Scallions, thinly sliced
each
to taste
1. Prepare Cucumbers
Begin by taking your 6 Persian cucumbers and slicing off the ends. Place the cucumbers on a sturdy work surface. Using the flat side of a large knife or the palm of your hand, gently crush each cucumber until they’re flattened but still hold together. Tear the cucumbers into bite-sized pieces with your hands and transfer them to a serving bowl.
2. Make the Dressing
In a small bowl, whisk together 2 tablespoons of fresh lime juice, 2 teaspoons of canola oil, 2 teaspoons of sambal oelek, and 1 teaspoon of toasted sesame oil until the mixture is smooth and well-blended.
3. Dress the Cucumbers
Pour the dressing over the torn cucumber pieces in the serving bowl. Toss them gently to make sure every piece is coated evenly with the dressing.
4. Add Herbs and Seasoning
Scatter torn fresh basil leaves over the dressed cucumbers and add thinly sliced scallions. Fold these into the cucumbers gently, ensuring they’re well-distributed. Season with a pinch of kosher salt to taste.
Opt for Persian cucumbers or English cucumbers for fewer seeds and thinner skin, ideal for this dish.
Creating jagged edges by crushing cucumbers helps them hold onto the dressing better.
Freshly squeezed lime juice and freshly chopped herbs like cilantro enhance the dish's vibrancy.
Adjust lime juice, sugar or honey, and chile in the dressing for the perfect balance of tanginess, heat, and sweetness.
Lightly salt and let them rest to draw out moisture and intensify flavor, keeping them crunchy.
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