Spicy Asian Cucumber and Tomato Salad

This spicy salad strikes the perfect balance between refreshing and hot, making it irresistibly addictive!

This salad is super easy and quick—it takes just 5 minutes to make if you already have toasted sesame seeds, and only 10 minutes if you don’t! The crunch from the cucumber combined with the heat from the chili oil make it so addictive. I could easily enjoy this with just rice, but it pairs perfectly with crunchy pan-fried chicken or fish.

Serve 4~6 as side dish

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Ingredients

• 1 Japanese cucumber or 2~3 Persian cucumbers, thinly sliced (about 2C)

• about 10 cherry tomatoes or 1 tomato, diced (about 1/4~1/3C)

• 1 stalk green onion, chopped

• 2 tsp chili oil (more or less, depending on your tolerance for heat.)

• 1 tsp sesame oil

• 1 tsp rice vinegar

• 1 tsp low sodium soy sauce

• 1/4 tsp sugar

• pinch of salt

• 2 tsp toasted sesame seeds

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Instructions

1. Add sesame seeds to a frying pan over medium heat and dry toast for about 5 minutes, or until golden brown and fragrant, swirling the pan occasionally. Set aside to cool.

   

2. In a small bowl, whisk together chili oil, sesame oil, rice vinegar, soy sauce, sugar and salt. Set aside.

   

3. Add cucumber, tomato, green onion, and sesame seeds to a bowl. Pour the chili oil mixture over the veggies and toss to combine. Taste and adjust with additional chili oil and/or sugar as needed. Cover with plastic wrap and refrigerate until ready to serve.(Note: You can store in an air-tight container in the refrigerator for up to 1~2 days.)

   

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