DIRECTIONS

Using a rolling pin, smash whole cucumbers lightly, just enough to break open. Tear or cut the cucumbers into 1 1/2-inch pieces and season with the salt. Transfer to a sieve and let drain 10 minutes. In a large bowl, whisk together the vinegar, soy sauce, sugar, chili oil, and sesame oil; stir in the grapes and scallions. When cucumbers are done draining, add them to the bowl with the grape mixture and stir to combine. Sprinkle with sesame seeds and serve.

Ingredients

1 1/4 pounds English or Persian cucumbers, ends trimmed
1 teaspoon kosher salt
Dressing

2 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons granulated sugar
1-2 teaspoons chili oil
1 teaspoon toasted sesame oil

1 cup halved California grapes
2 scallions, thinly sliced
2 teaspoons toasted sesame seeds

DIRECTIONS

Using a rolling pin, smash whole cucumbers lightly, just enough to break open. Tear or cut the cucumbers into 1 1/2-inch pieces and season with the salt. Transfer to a sieve and let drain 10 minutes. In a large bowl, whisk together the vinegar, soy sauce, sugar, chili oil, and sesame oil; stir in the grapes and scallions. When cucumbers are done draining, add them to the bowl with the grape mixture and stir to combine. Sprinkle with sesame seeds and serve.

Notes

This recipe supports heart health.
This is a Healthy-fats recipe.
This is a Vegan recipe.
This is a Vegetarian recipe.
This is a Dairy-free recipe.

Servings

Makes 6 servings

Nutritional Information

Nutritional analysis per serving: Calories 70; Protein 1 g; Carbohydrate 11 g; Fat 2.5 g (32% Calories from Fat); Saturated Fat 0 g; Cholesterol 0 mg; Sodium 170 mg; Fiber 1 g.