Enjoy this cool, crisp cucumber salad with a spicy yet easy dressing that will delight you. Perfect for a healthy snack, appetizer, or side dish for your favorite grilled protein.
Thinly slice the cucumber and place it in a bowl. Toss with the salt and set aside for 10 minutes. Drain the cucumbers in a colander for ten minutes or squeeze the moisture out with paper towels.
Finely mince the shallots, and set aside.
In a small bowl, combine the Japanese BBQ sauce, chili crunch, rice wine vinegar, white miso paste, everything bagel seasoning, and minced garlic.
Serve immediately, or store in an airtight container for up to one week.
Notes
You can adjust the spice level by using less or more chili crunch. You can also add chili oil.Be careful not to let the cucumbers stay salted for a long time, or they will begin to break down. For more texture, you can also smash the cucumber before slicing it on the counter a few times to create nooks and crannies for the marinade to infuse in.