Description
This easy Asian cucumber salad features thinly sliced cucumbers tossed in a tangy and savory dressing, making it a perfect appetizer or refreshing side dish.
Ingredients
Scale
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar see notes
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic minced (optional)
Instructions
- Slice the cucumbers: Rinse and slice one end of the cucumber at an angle.
- Continue slicing: Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
- Salt and refrigerate: Add to a bowl/container and sprinkle 1/2 tsp of salt. Mix that well and refrigerate for at least 20 minutes to draw out the water.
- Drain and rinse: Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
- Add dressing ingredients: Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Combine and serve: Stir until well combined and serve. Enjoy!
Notes
- Sugar: Start with 1/2 tbsp of sugar and taste. If needed, add more sugar to the dressing. For me, it depends on the day and type of chili oil I use. Adjust accordingly to your preference.
- Garlic: Optional but highly recommended. I sometimes add it, and sometimes don’t–it just depends on what I prefer for the day.
- Chili oil: The amount of chili oil should be up to heat preference. Adjust accordingly. Here’s my homemade chili oil recipe. Or you can also try my easy 5-minute version.
- Best served immediately.
