Easy Asian Cucumber Salad
This crisp and refreshing Asian cucumber salad is made with thinly sliced Persian cucumbers tossed in a tangy, savory dressing with a hint of spice. It’s quick to prepare and makes a perfect appetizer, side dish, or light snack to complement a variety of meals.
Servings: 4
Calories: 80kcal
Ingredients
- 5 Persian cucumbers
- ½ teaspoon salt
- ½ tablespoon sesame oil
- ¾ tablespoon light soy sauce
- 1 tablespoon sugar
- ¾ tablespoon rice vinegar
- 1 tablespoon chili oil adjust to taste
- ½ tablespoon sesame seeds
Instructions
- Slice the Cucumbers
- Rinse the cucumbers and cut off one end at an angle. Continue slicing at an angle to create oval-shaped pieces. Adjust the thickness to your liking.
- Salt the Cucumbers
- Place the sliced cucumbers in a bowl and sprinkle with salt. Mix well and refrigerate for at least 20 minutes to draw out excess moisture.
- Drain and Rinse
- Drain the released water from the cucumbers and give them a quick 10-second rinse. Return them to the bowl.
- Make the Dressing
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, and sesame seeds to the cucumbers. Stir until everything is evenly combined.
- Serve and Enjoy
- Serve immediately for the best texture and flavor.
- Notes
- Adjust chili oil to control the spice level.
- Pairs well with rice, grilled meats, or noodles.