Description
This Easy Asian Cucumber Salad is a refreshing and flavorful side dish featuring crisp Persian cucumbers tossed in a tangy, slightly sweet, and spicy dressing made with sesame oil, soy sauce, rice vinegar, and chili oil. Perfect for a light snack or as an accompaniment to Asian-inspired meals.
Ingredients
Scale
Vegetables
- 5 Persian cucumbers
Seasonings & Oils
- 1/2 tsp salt
- 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 under cold water. Slice off one end of each cucumber at an angle to create oval-shaped slices. Continue slicing the cucumbers at the same angle to your preferred thickness.
- Salt and Refrigerate: Place the cucumber slices in a bowl or container and sprinkle with 1/2 teaspoon of salt. Mix well to evenly distribute the salt. Refrigerate for at least 20 minutes to draw out excess water from the cucumbers.
- Drain and Rinse: After refrigeration, drain the water that has accumulated. Quickly rinse the cucumbers under cold water for about 10 seconds to remove some of the salt, then drain thoroughly and return them to the bowl or container.
- Add Dressing Ingredients: Add 1/2 tablespoon sesame oil, 3/4 tablespoon light soy sauce, 1/2 to 1 tablespoon sugar (adjust based on sweetness preference), 3/4 tablespoon rice vinegar, 1 tablespoon chili oil, 1/2 tablespoon sesame seeds, and 1/2 tablespoon minced garlic (if using) to the cucumbers.
- Toss to Combine and Serve: Stir the cucumbers gently until all ingredients are well combined and evenly coated. Serve immediately or chilled. Enjoy your refreshing Asian cucumber salad!
Notes
- Adjust the amount of sugar to balance the sweetness according to your taste preference.
- Minced garlic is optional but adds a nice pungent flavor to the salad.
- For milder heat, reduce or omit the chili oil.
- Use Persian cucumbers for extra crispness and fewer seeds; regular cucumbers can be used but peel and deseed if preferred.
- This salad can be made a few hours ahead and refrigerated; the flavors will intensify but cucumbers may release more water over time.
