Easy Asian Cucumber Salad
A refreshing dish combining crunchy cucumbers with a tasty dressing, perfect as a side or snack.
Ingredients
Main Ingredients
- 5 pieces Persian cucumbers Use fresh for best flavor and crunch.
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1/2-1 tbsp sugar Adjust based on taste preference.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Add more for extra spice.
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional) Omit for a milder taste.
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle to make the slices look more oval than round, thickness is up to your preference.
- Put the slices in a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix well and refrigerate for at least 20 minutes to draw out the water.
- After 20 minutes, drain the water and give the cucumbers a quick rinse for about 10 seconds before returning them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until everything is well combined and serve.
Notes
Store leftovers in an airtight container in the refrigerator. Best eaten within a day or two for freshness. Cucumbers may lose crunch over time.