So good. I’m thrilled chili garlic sauce is having a moment – I’d completely forgotten about how damn delicious it makes pretty much everything.
This is a nice and light salad – perfect for a quick lunch, or you can beef it up with orzo or soba for a really nice company side. If you need it up, I’d double the dressing.
gluten-free, vegetarian, vegan
Chili Garlic Cucumber Salad
1.5 Tbsp chili garlic crisp sauce
1 Tbsp sushi vinegar
1 Tbsp sesame oil
1 Tbsp lime juice
Salt & pepper
3 small Persian cucumbers, chopped
10 cherry tomatoes, halved
150 g small sweet peppers, cut into rings
1/4 c red onion, cut into thin half-moon slices
4 Tbsp mixed herbs (I used dill, lemon thyme and mint), minced
2 Tbsp sushi ginger, chopped
Optional mix-in: rotisserie chicken or other protein
Mix all liquids together in a large bowl to form a dressing. Toss in all the veggies & ginger. Mix in your protein if desired.