Description
This Easy Asian Cucumber Salad is a refreshing and tangy dish featuring crisp Persian cucumbers tossed in a flavorful blend of sesame oil, soy sauce, rice vinegar, and chili oil. Quick to prepare and perfect as a side or light snack, this salad delivers a perfect balance of sweet, salty, and spicy notes with a delightful crunch.
Ingredients
Scale
Salad Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
Dressing Ingredients
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar (adjust to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp minced garlic (optional)
Instructions
- Slice the cucumbers: Rinse the Persian cucumbers thoroughly. Slice one end of a cucumber at an angle, continuing to slice the rest similarly to create oval-shaped slices. Adjust the thickness to your preference.
- Salt the cucumbers and refrigerate: Place the cucumber slices into a bowl or container. Sprinkle 1/2 teaspoon of salt over them and mix well. Refrigerate for at least 20 minutes to allow the salt to draw out excess water from the cucumbers.
- Drain and rinse: After refrigeration, drain the released water from the cucumbers. Rinse the cucumbers quickly under cold running water for about 10 seconds to remove excess salt, then return them to the bowl or container.
- Add dressing ingredients: To the cucumbers, add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic if using.
- Toss and serve: Stir everything together until the cucumbers are well coated in the dressing. Serve immediately or chill prior to serving for enhanced flavor. Enjoy your refreshing Asian cucumber salad!
Notes
- Adjust the sugar quantity according to your desired level of sweetness.
- For milder heat, reduce or omit the chili oil.
- The minced garlic is optional but adds a nice depth of flavor.
- This salad can be made a few hours ahead and stored in the refrigerator.
