Spicy Asian Cucumber Salad

1. Cucumbers – I use four of what we call Lebanese cucumbers here in Australia, the equivalent is Persian in the US (though usually slightly smaller). Or 2 longer English / telegraph cucumbers which are around 30cm/1 foot long.

2. Eschalot/French onion – Called shallots in the US, not as hash onion-y as regular onions and more delicate so they flop and meld better. Sub with 1/s small red onion sliced extra finely.

3. Chilli crisp – Laoganma is the worldwide favourite, sold in large grocery stores as well as Asian stores. It’s actually not that spicy, it’s more about the crunchy chilli and salty/sweet flavour.

Plenty of other brands – look for (Asian) jars with the word CRISPY, CRUNCHY or CRUNCH in it! Tres trendy in the Western world (I’m late to the party). Use leftovers for Chilli Crisp Noodles!

4. Soy sauce – All purpose or light soy. Not dark (too intense) or sweet (too…sweet!).

5. Smashing/salting – Draws excess water out of cucumbers than makes flavour watery.

6. Leftovers good for 24 hours, after this the cucumbers go a little too soft for my taste.

Nutrition per serving, assuming 4 servings as a side.