🧾 Ingredients (Serves 3–4)
- 4–5 medium cucumbers
- 4 cloves garlic, finely minced
- 2 tbsp soy sauce
- 1½ tbsp rice vinegar (or white vinegar)
- 1–2 tbsp chili oil (adjust to spice level)
- 1 tsp sugar (or honey)
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- ½ tsp salt (for sweating cucumbers)
- ½ tsp chili flakes (optional, extra heat)
👨🍳 Step-by-Step Instructions
1. Prep the cucumbers
- Wash and slice into rounds OR lightly smash with a rolling pin/knife
- Add ½ tsp salt, mix, and let sit for 10–15 minutes
- This pulls out excess water → keeps salad crunchy
👉 After resting:
- Drain the liquid
- Lightly pat dry with paper towel
2. Make the “Bang Bang” dressing
In a bowl, mix:
- Soy sauce
- Vinegar
- Chili oil
- Sugar
- Sesame oil
- Garlic
- Sesame seeds
- Chili flakes (if using)
Taste and adjust:
- More vinegar = tangier
- More chili oil = spicier
- More sugar = balanced
3. Combine
- Add cucumbers to the dressing
- Toss really well so everything is coated
4. Marinate (IMPORTANT)
- Let sit for 10–20 minutes before serving
- For best flavor → chill in fridge 30 minutes
🍽️ Serving Ideas
- Serve cold as a side dish
- Pair with rice, grilled chicken, or noodles
- Great with BBQ or fried foods
🔥 Optional Add-Ons
- Crushed peanuts or cashews (extra crunch)
- Green onions or cilantro
- A splash of lime juice
- Shredded chicken for protein
💡 Pro Tips
- Use firm cucumbers (like Persian or English)
- Don’t skip salting step → prevents watery salad
- Keeps in fridge for 1–2 days (best fresh)
