Ingredients
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1 (14 oz) pkg mini cucumbers
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3 tbsp toasted sesame oil, divided
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1/4 cup reduced-sodium soy sauce
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1/4 cup rice vinegar
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2 tsp sriracha
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1/2 tsp sugar
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2 green onions, thinly sliced
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2 tsp sesame seeds, optional
Steps
1
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.
2
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.
3
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.
