Cucumber Salad with Minji Chili Crisp

Sometimes, the best dishes are the simplest. This cucumber salad with chili crisp is fresh, crunchy, and packed with just the right amount of heat. It’s perfect as a quick snack, a side for rice bowls, or a refreshing contrast to fatty dishes. Minimal effort, maximum flavor—let’s get to it.

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Ingredients:

• 1 Cucumber

• Minji Chili Crisp

• 60 ml good soy sauce

• Splash of vinegar

• Sesame seeds (optional)

Instructions

1) Start by washing the cucumber. Once washed, place it on the cutting board and take of a thin strip of the entire length of the cucumber in the top and bottom, so it is able to stand by itself without rolling around.

2) Cut the cucumber into 3mm thick slices (or any desired thickness really). Spread them out slightly, so they form a staggered-like row of slices. Place it into a deep dish or plate.

3) Gently place any desired amount of Minji Chili Crisp on top of the staggered cucumbers.

4) In a bowl, mix together the soy sauce and vinegar. Once mixed, pour it around the cucumber.

5) Finish with sesame seeds and drip a bit of Minji Oil around the soy sauce for an aestetic effect (optionally).

6) Let chill in the fridge for 10-15 minutes for extra flavour. Enjoy!