Easy Asian Cucumber Salad
A refreshing cucumber salad tossed in a tangy-salty-sweet dressing, perfect for summer and seasonal gatherings.
Ingredients
Cucumbers
- 5 pieces Persian cucumbers Small, thin-skinned, and almost seedless, perfect for crisp salads.
Dressing
- ½ tsp salt To taste; helps draw out moisture.
- ½ tbsp sesame oil
- ¾ tbsp light soy sauce Use tamari for a gluten-free option.
- 1/2–1 tbsp sugar Adjust based on preference for sweetness.
- ¾ tbsp rice vinegar
- 1 tbsp chili oil Adjust quantity for desired heat.
- ½ tbsp sesame seeds For garnish.
- ½ tbsp garlic (minced) Optional.
Instructions
Preparation
- Rinse the cucumbers and trim one end at an angle.
- Slice cucumbers at an angle to create oval shapes, adjusting thickness to preference.
- Add sliced cucumbers to a bowl and sprinkle with salt. Toss to coat.
- Cover and refrigerate for at least 20 minutes to draw out excess moisture.
- Drain the water and rinse the cucumbers under cold water briefly. Pat dry.
- In the same bowl, add sesame oil, soy sauce, sugar (adjust to taste), rice vinegar, chili oil, sesame seeds, and minced garlic.
- Stir well to combine; adjust seasoning if necessary. Serve immediately or chill for 10-15 minutes before serving.
Notes
Serve alongside grilled meats or as a light appetizer. Customize with additional toppings like scallions or peanuts.