Easy Asian Cucumber Salad
A refreshing and simple salad featuring crisp cucumbers and a delightful blend of Asian flavors, perfect as a side dish or a light snack.
Ingredients
Salad Ingredients
- 5 pieces Persian cucumbers Choose firm cucumbers for best texture.
- 1/2 tsp salt Used to draw out excess water from cucumbers.
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce Can substitute with gluten-free soy sauce for dietary restrictions.
- 1/2-1 tbsp sugar Adjust based on preference.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Adjust for heat preference.
- 1/2 tbsp sesame seeds For garnish and additional flavor.
- 1/2 tbsp minced garlic (optional)
Instructions
Preparation
- Rinse the Persian cucumbers under cold water.
- Slice one end of the cucumber at an angle.
- Continue slicing the cucumber at an angle, aiming for oval-shaped slices, according to your preferred thickness.
- Transfer the slices into a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix well and refrigerate for at least 20 minutes to allow the salt to draw out excess water.
- After 20 minutes, drain the liquid that has pooled in the bowl. Rinse the cucumber slices quickly under cold water before returning them to the bowl.
Mixing
- Add the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using) to the cucumbers.
- Stir until all ingredients are thoroughly combined.
Serving
- Serve directly from the bowl and enjoy!
Notes
To keep your salad fresh, store it in an airtight container in the refrigerator. Best enjoyed within 1-2 days after preparation. Chill before serving for enhanced refreshing qualities.