Smashed Chili Crunch Cucumber Salad
Spicy cucumbers have been a part of the menu at Noodle Bar for years. This simple version takes inspiration from Noodle Bar but subs some of our favorite Momofuku Pantry items for a powerhouse side dish that’s ready in about 15 minutes. One recipe makes about 4 side portions, and it’s easily doubled for a larger crowd.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- 1½ pounds Persian cucumbers
- 1 tablespoon + 1 teaspoon white sugar
- 1 teaspoon Kosher salt
- 1 bunch scallions, green parts–only
- 1 tablespoon Momofuku Rice Vinegar
- 1 tablespoon Momofuku Soy Sauce
- 2 tablespoons canola oil
- Momofuku Chili Crunch
Directions
Slice the ends off the cucumbers, then using the flat side of your knife, gently smash them. Slice the smashed cucumbers into 1 inch chunks. Place in a bowl and toss with 1 tablespoon of white sugar and 1 teaspoon of Kosher salt. Refrigerate for 10 minutes, then drain.
In a food processor, combine the green parts of the scallions (save the white parts for another use), 1 tablespoon of rice vinegar, 1 tablespoon of Momofuku Soy Sauce, 1 teaspoon of white sugar, and 2 tablespoons of canola oil. Puree until smooth.
Toss green onion puree with the drained cucumbers and top with about a tablespoon of Momofuku Chili Crunch (or more or less, depending on your taste). Adjust the seasoning, as needed, with more Kosher salt.
In preparing our recipes, be sure to follow good food safety. Click here for food safety tips and a summary of FDA's recommended food sanitation / food safety measures.
