Ingredients
4
4 servings
- •5 dried red chile peppers
- •5 teaspoons soy sauce
- •1 spring onion, finely chopped
- •1 tablespoon sesame oil
- •2 teaspoons hot chile oil
- •1 teaspoon soft dark brown sugar
- •1 clove garlic, minced
- •0.5 teaspoon Chinese black vinegar
- •0.5 teaspoon toasted white sesame seeds
- •2 cucumbers - peeled, seeded, and cut into 2-inch strips
Instructions
- Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
- Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
- Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 160
- Carbohydrate: 21g
- Fat: 8g
- Fiber: 0g
- Protein: 5g
- Sugar: 1g
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