Description
A refreshing and easy-to-make Asian cucumber salad featuring crisp Persian cucumbers tossed in a flavorful dressing of sesame oil, soy sauce, rice vinegar, and a hint of chili oil. This salad is perfect as a light side dish or appetizer and comes together quickly with minimal ingredients.
Ingredients
Scale
Vegetables
- 5 Persian cucumbers
Seasonings and Condiments
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar (adjust to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp minced garlic (optional)
Instructions
- Slice the Cucumbers: Rinse the cucumbers thoroughly, then slice off one end at a slight angle. Continue slicing the cucumbers diagonally so the pieces form oval shapes, adjusting thickness to your preference.
- Salt the Cucumbers: Place the sliced cucumbers in a bowl or container and sprinkle with 1/2 teaspoon of salt. Mix well to evenly distribute the salt.
- Refrigerate to Draw Out Water: Cover and refrigerate the salted cucumbers for at least 20 minutes. This step helps draw out excess water, making the salad crispier.
- Drain and Rinse: After chilling, drain the water released from the cucumbers. Quickly rinse the cucumber slices under cold water for about 10 seconds to remove excess salt, then return them to the bowl or container.
- Add Dressing Ingredients: To the cucumbers, add 1/2 tablespoon sesame oil, 3/4 tablespoon light soy sauce, 1/2 to 1 tablespoon sugar (adjust depending on desired sweetness), 3/4 tablespoon rice vinegar, 1 tablespoon chili oil, 1/2 tablespoon sesame seeds, and 1/2 tablespoon minced garlic if using.
- Toss and Serve: Stir all ingredients until well combined, ensuring the cucumber slices are coated evenly with the flavorful dressing. Serve immediately and enjoy this crisp, spicy, and slightly sweet salad.
Notes
- Adjust sugar amount based on your preferred level of sweetness and the type of chili oil used.
- Minced garlic is optional but adds a nice pungent flavor—feel free to omit if you prefer a milder salad.
- For best results, use fresh Persian cucumbers for their thin skin and tender texture.
- This salad can be prepared a few hours ahead; just keep it refrigerated to maintain crispness.
