Easy Asian Cucumber Salad
A refreshing and quick-to-prepare salad, perfect as a side dish or light lunch, packed with flavors and crunch.
Ingredients
Main ingredients
- 5 pieces Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar Adjust according to sweetness preference.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Increase for a spicier kick.
- 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 to make oval slices, adjusting the thickness to your liking.
- Add the cucumber slices to a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix the cucumbers and salt well, then refrigerate for at least 20 minutes to draw out the water.
- After 20 minutes, drain the water and rinse the cucumbers for about 10 seconds. Return them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using) to the cucumbers.
- Stir everything until well combined, then serve.
Notes
This salad is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Note that cucumbers may become softer over time. For variations, feel free to add other crunchy vegetables or fresh herbs.