Easy Asian Cucumber Salad
A refreshing, easy-to-make salad that's perfect for warm days and pairs well with various dishes.
Ingredients
Main Ingredients
- 5 pieces Persian cucumbers Can substitute with English cucumbers.
- 0.5 tsp salt Helps draw out moisture.
- 0.5 tbsp sesame oil
- 0.75 tbsp light soy sauce Use gluten-free soy sauce for gluten-free option.
- 0.5-1 tbsp sugar Adjust to taste; can be omitted or replaced.
- 0.75 tbsp rice vinegar
- 1 tbsp chili oil Can substitute with a mix of sesame oil and red pepper flakes.
- 0.5 tbsp sesame seeds
- 0.5 tbsp garlic (minced, optional) Adds extra flavor, optional.
Instructions
Preparation
- Rinse the cucumbers and slice one end at an angle to achieve an appealing oval shape.
- Continue slicing the cucumbers at an angle until the entire cucumber is used up, adjusting thickness as preferred.
- Place the cucumber slices in a bowl and sprinkle with 1/2 tsp of salt. Mix well and refrigerate for at least 20 minutes to draw out excess water.
- After 20 minutes, drain the water and give the cucumbers a quick rinse for about 10 seconds. Return to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and optional garlic.
- Stir thoroughly until all ingredients are well combined. Serve and enjoy!
Notes
For optimal crunch, consume within the first day after making. Store leftovers in an airtight container in the refrigerator for 2-3 days.