Easy Asian Cucumber Salad
A vibrant and crunchy salad that combines fresh Persian cucumbers with a flavorful dressing, perfect as a side dish or appetizer for any meal.
Ingredients
Cucumber Preparation
- 5 pieces Persian cucumbers Thin-skinned cucumbers for best flavor.
- 1/2 tsp salt To draw out moisture from cucumbers.
Dressing
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar Adjust according to taste.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 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 until all cucumbers are sliced into oval-shaped pieces.
- Add the cucumber slices to a bowl and sprinkle with 1/2 tsp of salt.
- Mix well and refrigerate for at least 20 minutes to draw out excess water.
- Drain the water and rinse the cucumbers quickly before returning them to the bowl.
Dressing and Serving
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic to the cucumbers.
- Stir until well combined and serve chilled.
Notes
For variations, consider adding adjusted seasonings, extra vegetables, or toppings like chopped peanuts for texture. Store leftovers in an airtight container and consume within 1-2 days for best texture.