Easy Asian Cucumber Salad
A refreshing and crunchy side dish that pairs perfectly with grilled meats and other Asian dishes.
Ingredients
Vegetables
- 5 pieces Persian cucumbers For the best crunch and flavor.
Seasonings
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar Adjust based on sweetness preference.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil For extra kick.
- 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, aiming for oval slices of desired thickness.
- Add the cucumber slices 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 rinse the cucumbers for about 10 seconds before putting them back in the bowl.
Mixing
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until everything is well combined and serve chilled.
Notes
This salad is best served chilled and can be garnished with extra sesame seeds or herbs. Store in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.