Zach's Favorite Cucumber Salad
Cold, crunchy, make-ahead cucumber salad with a soy, rice vinegar, and chili crunch dressing. It holds in the fridge for a week and gets better on day two.
Ingredients
- 9 cups diced cucumbers English or small Persian ones
- 3 cups cherry or grape tomatoes quartered
- 2 cups red onion diced small
- 1 med red bell pepper seeded and diced small (optional)
- ¼ cup neutral oil avocado is our standard
- ½ cup rice vinegar or mirin
- ¼ cup soy sauce
- 1 tbsp kosher salt
- 1 tbsp chili crisp or chili crunch heaping, plus more to taste
Instructions
- Combine the vegetables. Put the cucumber, red onion, bell pepper (if using), and tomatoes in a large bowl.9 cups diced cucumbers, 2 cups red onion, 1 med red bell pepper, 3 cups cherry or grape tomatoes
- Dress it. Add the oil, rice vinegar (or mirin), soy sauce, and chili crunch. Toss well to coat.1/4 cup neutral oil, 1/2 cup rice vinegar or mirin, 1/4 cup soy sauce, 1 tbsp chili crisp or chili crunch
- Wait, if you can. Cover and refrigerate. It's good right away, better after a few hours, and best the next day.
- Re-toss and taste before serving; wake it up with more chili crunch or a splash more vinegar if it needs it.
Notes
- Keeps: holds crunchy in the fridge up to a week. Give it a re-toss before serving.
- Vegan if your chili crunch is (most are, but a few contain shrimp or fish, so check the jar).
- Mirin vs. rice vinegar: mirin adds a little sweetness, rice vinegar keeps it sharp. Use what you like, or a little of both.
- Zach's move: an extra spoonful of chili crunch on his own portion, always.