Easy Asian Cucumber Salad
A refreshing and healthy salad featuring crisp cucumbers and simple yet flavorful ingredients, perfect for hot days or as a light side dish.
Ingredients
Main Ingredients
- 5 pieces Persian cucumbers Choose Persian cucumbers for a crisper texture.
- 0.5 tsp salt
- 0.5 tbsp sesame oil
- 0.75 tbsp light soy sauce Use gluten-free soy sauce for a gluten-free version.
- 0.5-1 tbsp sugar Adjust based on taste preference.
- 0.75 tbsp rice vinegar
- 1 tbsp chili oil Add more for a spicier version.
- 0.5 tbsp sesame seeds For garnish.
- 0.5 tbsp garlic (minced, optional)
Instructions
Preparation
- Rinse the cucumbers well and slice one end at an angle.
- Continue slicing the cucumbers at an angle to make oval slices.
- Add the cucumber slices to a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix well and let the cucumbers chill in the refrigerator for at least 20 minutes.
- After 20 minutes, drain the water and give the cucumbers a quick rinse.
- Return cucumbers to the bowl and add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic.
- Stir until everything is well combined, then serve.
Notes
This salad is best served chilled. Mix just before serving to keep cucumbers crunchy. Store leftovers in an airtight container for up to 2 days.