Chrissy’s Cucumber Salad

Happy lunar new year, ya’ll! I don’t know anyone more ready for some cleansing, fresh vibes than this girl right here…which I suppose is ironic being that the holiday was ushered in by a carb-laden dim sum brunch and just wee bit of wine with the girls. There was this cucumber salad that Chrissy Teigan notes is even better over hot rice. I opted to serve it just as a salad since we’d be ingesting our pastry in (so many) other ways. I’m constantly trying cucumber salad recipes, and this one is defo a standout.

Chrissy’s Cucumber Salad

  • One large, English cucumber sliced thinly (or Persian cucumbers)
  • 2 tsp. kosher salt
  • 6 T. vegetable oil
  • 2 T. rice vinegar
  • 5 tsp. sugar
  • 2.5 tsp. fish sauce
  • 2 tsp. sesame oil
  • For garnish: sliced scallions, red chilis, peanuts, sesame seeds
  1. Skin your cucumber so it’s stripey. Slice and place into a large bowl.
  2. Toss cucumber with kosher salt and allow to rest in a strainer for about 30 minutes.
  3. Drain cucumbers on paper towels and pat dry.
  4. Combine all other ingredients for a dressing and toss with cucumbers.
  5. Top with scallions, red chilis, chopped peanuts, and sesame seeds.


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