Description
This easy Asian cucumber salad is a refreshing and flavorful side dish perfect for any meal. It’s quick to prepare, making it an ideal choice for busy weeknights or as a simple addition to your next gathering. The crisp cucumbers are tossed in a savory and slightly sweet dressing with a hint of spice.
Ingredients
- 5 Persian cucumbers
- ½ tsp salt
- ½ tbsp sesame oil
- ¾ tbsp light soy sauce
- 1 tbsp sugar
- ¾ tbsp rice vinegar
- 1 tbsp chili oil
- ½ tbsp sesame seeds
Instructions
- Rinse cucumbers and slice one end at an angle; continue slicing at an angle to produce oval-shaped pieces—thickness as preferred.
- Place cucumber slices in a bowl, sprinkle with ½ tsp salt, mix well, and refrigerate for at least 20 minutes to draw out moisture.
- Drain the water, rinse the cucumbers briefly (about 10 seconds), and return them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and sesame seeds. Stir until well combined.
- Serve immediately for best texture and flavor.
Notes
- For a spicier salad, add more chili oil or a pinch of red pepper flakes.
- Adjust the sugar and vinegar to your taste preference.
- This salad is best served fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (resting time)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian