Easy Asian Cucumber Salad
A crunchy, spicy, and refreshing salad perfect as a side dish or light meal. It's easy to prepare and bursting with flavor.
Ingredients
Main Ingredients
- 5 pieces Persian cucumbers You can substitute with any small, crisp cucumber.
- 1/2 tsp salt Used to draw out the water from cucumbers.
Dressing Ingredients
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar Adjust according to your taste.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Halve for less spiciness.
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced) Optional.
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, and thickness should be to preference.
- Add to 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.
- Drain the water and give the cucumbers a quick rinse for about 10 seconds.
- Return the cucumbers 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
This salad keeps in the fridge for about 3–4 days. It may get soggier over time but remains delicious.