Easy Asian Cucumber Salad
A crunchy and slightly spicy cucumber salad that pairs perfectly with various dishes and is quick to prepare.
Ingredients
Cucumbers
- 5 pieces Persian cucumbers Any small, crisp cucumber can be used.
- 1/2 tsp salt To draw out water from cucumbers.
Dressing
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar Adjust based on sweetness preference.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Halve for less spiciness.
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced) Optional, omit if desired.
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle. Slices should look more oval than round, thickness should be up to preference.
- Add to a bowl/container and sprinkle 1/2 tsp of salt.
- Mix that well and refrigerate for at least 20 minutes to draw out the water.
- Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until well combined and serve. Enjoy!
Notes
Keeps in the refrigerator for 3–4 days in an airtight container. Sugar helps balance the bitterness of the dressing. Adjust the chili oil to taste for different levels of spiciness.