Cool, spicy, and sweet.
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon sesame oil
- 0.25 teaspoons white sugar
- 0.25 teaspoons granulated garlic
- 1 pinch salt to taste
- 1 cucumber , thinly sliced
- 1 green onion , thinly sliced
Instructions
-
1
Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.
-
2
Combine cucumber and onion in a separate bowl. Pour vinegar mixture over cucumber and onion mixture and toss to coat. Refrigerate at least 1 hour. Toss before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Whiskey Slush
This whiskey slush recipe is nice for large gatherings or to have on hand in warm weather.
Candied Pumpkin Seeds
Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar create a magically salty-spicy-sweet combination. Store in an airtight container for up to one week.
Strawberry Vegan Nice Cream
Frozen strawberries are blended with a handful of simple ingredients to make this vegan, dairy-free treat that's perfect for a hot day. Top with additional strawberries, if you like.