The 4-Ingredient Cucumber Salad I Can’t Stop Making

 

To make 4 servings, you’ll need:

• 1 English/hothouse cucumber, thinly sliced
• 1 1/2 teaspoons kosher salt
• 2/3 cup sour cream
• 1 tablespoon chili crisp (use more crisp than the chili oil)
• 1 tablespoon lemon juice
• Sesame seeds, optional

Toss the thinly sliced cucumber (I use a mandoline) with the salt and place in a colander. Let sit at least an hour or up to 4 hours. If you’re salting for more than an hour, place the colander on top of a bowl to catch any liquid and store it in the fridge.

Spread the cucumbers out on a clean kitchen towel and use another towel to blot away the excess moisture. Set aside.

Add the sour cream, chili crisp, and lemon juice to a large bowl and stir. Add the cucumber slices and toss until coated. Taste, adding more lemon or salt if needed. Store in a covered container in the fridge until ready to serve, or serve right away. Top with sesame seeds, if desired.