Bang Bang Cucumber Salad

🕒 Time:
Prep: 10 minutes
Chill (optional): 10–15 minutes
Total: ~15–25 minutes
🍽️ Servings:
2–3 servings

🧾 Ingredients:
2 large cucumbers
2 cloves garlic (minced)
1 tbsp soy sauce
1 tbsp rice vinegar
1–2 tsp chili oil (adjust to taste)
1 tsp sesame oil
1 tsp sugar (or honey)
½ tsp salt
1 tbsp toasted sesame seeds
Optional:
1 tsp grated ginger
Crushed red chili flakes (for extra heat)
Fresh cilantro (chopped)

👩‍🍳 Instructions:1. Smash the cucumbers
Wash cucumbers and cut into halves or thirds.
Place them on a cutting board and gently smash with the side of a knife or rolling pin until slightly cracked.
Cut into bite-sized chunks.

2. Salt and drain
   Sprinkle salt over cucumbers and let sit for 5–10 minutes to draw out excess water.
   Drain off liquid (this keeps them crunchy).
3. Make the dressing
   In a bowl, mix:

soy sauce
rice vinegar
chili oil
sesame oil
sugar
garlic
(optional ginger)

4. Toss it all together
   Add cucumbers to the dressing and toss well to coat.
5. Garnish & serve
   Top with sesame seeds, chili flakes, and fresh herbs.
   Serve immediately or chill briefly for deeper flavor.

🌶️ Flavor Profile:
Spicy 🌶️
Tangy 🍋
Slightly sweet 🍯
Crunchy & refreshing 🥒
💡 Tips:
Use Persian or English cucumbers for best crunch
Adjust chili oil to control spice level
Add crushed peanuts for extra texture
For a creamy “bang bang” twist, mix in a spoon of mayo + a dash of sriracha