Cooked cucumbers might sound unusual, but when they’re grilled, this mild-mannered veggie soaks up the umami-rich vinaigrette of soy sauce and spicy sriracha and becomes extra flavorful.
Ingredients
- 1 (14 oz) pkg mini cucumbers
- 3 tbsp toasted sesame oil, divided
- ¼ cup reduced-sodium soy sauce
- ¼ cup rice vinegar
- 2 tsp sriracha
- ½ tsp sugar
- 2 green onions, thinly sliced
- 2 tsp sesame seeds, optional
Steps
- Set grill or grill pan to high. Quarter the cucumbers lengthwise. Brush or toss with 1 tbsp sesame oil. Season with salt to taste. Place cucumbers on grill perpendicular to grate (to prevent cucumbers from falling through). Grill 3 min., turning occasionally. Transfer to a cutting board and let cool slightly.
- Meanwhile, in a large bowl, whisk the soy sauce, vinegar, sriracha, sugar, and remaining 2 tbsp sesame oil until combined. Season with pepper to taste.
- Cut the cucumbers into 2-inch lengths and add to bowl with vinaigrette. Toss to combine. Garnish with the green onions and sesame seeds, if desired.
This recipe is
- Vegetarian
- Vegan
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- Dairy Free
- Fifteen Minutes
- Nut Free
- June 2020
- vegetarian
- Vegan
- 15 Minutes
- Lactose Free
- Egg Free
Nutrition information
- Calories 130kcal 7%
- Fat 11.1g 17%
- Saturated fat 1.6g 8%
- Carbs 6.6g 2%
- Sodium 524mg 22%
- 3.0g sugar
- 1.0g fiber
- 1.8g protein
- 0mg cholesterol
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