Growing up, Justin Lee, owner and chef of Fat Choy, enjoyed smashing cucumbers for this salad in a bag. “It was like a Chinese American kid’s version of Shake ‘n Bake,” he says. This is a refreshing saucy dish that’ll cool you down all through summer. At the restaurant, they make their own chili oil, but you can keep it simple and grab your favorite brand from the store.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Cut cucumbers in half lengthwise, then slice ¼" thick on a deep diagonal into 2"–3"-long pieces. Transfer cucumbers to a large bowl, add salt, and toss to combine. Cover and chill at least 1 hour and up to 12 hours. Drain cucumbers.
Step 2
Whisk garlic, tahini, lime juice, soy sauce, vinegar, miso, ginger, sugar, and sesame oil in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.
Step 3
Transfer cucumber salad to a platter. Drizzle with chili oil and top with scallions and sesame seeds.
