Easy Asian Cucumber Salad
A refreshing salad made with Persian cucumbers, a savory and slightly spicy dressing that is quick to prepare and perfect as a side dish or snack.
Ingredients
Main Ingredients
- 5 pieces Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar to taste
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil to adjust for desired spice level
- 1/2 tbsp sesame seeds toasted for a nuttier flavor
- 1/2 tbsp minced garlic optional
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle until the cucumber is fully sliced; aim for oval shapes.
- Add the cucumber slices to a bowl 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 10 seconds before returning them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic to the cucumbers.
- Stir until all ingredients are well combined and serve cold.
Notes
For the best texture, consume within 2 days. Cucumbers will soften over time. Adjust sugar and chili oil to taste.