Cucumber Crunch Salad

Servings

4

Prep Time

10 minutes

Cool, crisp cucumbers tossed in a tangy sesame dressing and finished with golden panko for an irresistible hit of crunch.

Ingredients

  • 1 tbsp Sweet Korean Heat
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 5 tbsp canola oil
  • 1 lime, juiced� (approx 1 tbsp)
  • 4 Lebanese cucumbers, chopped or thinly sliced on a mandoline
  • 1 tsp butter
  • 1/4 cup panko (for topping)
  • Garnish: fresh cilantro

Directions

  1. In a small bowl, whisk together Sweet Korean Heat, soy sauce, sesame oil, rice wine vinegar, and lime juice. Slowly drizzle in canola oil, whisking until smooth and emulsified.

  2. In a small pan over medium-low heat, melt the butter, then add the panko, stirring often, until golden and crisp. Set aside.

  3. Toss cucumbers with the dressing until evenly coated. Transfer to a serving dish and top with crispy panko and fresh cilantro.

  4. Serve immediately.