Description
A quick and refreshing Easy Asian Cucumber Salad featuring crisp Persian cucumbers tossed in a tangy, spicy dressing made with sesame oil, soy sauce, rice vinegar, chili oil, and a hint of sweetness. Perfect as a light side dish or appetizer, this salad combines crunchy textures with bold flavors in just 25 minutes.
Ingredients
Salad
- 5 Persian cucumbers
- 1/2 tsp salt
Dressing
- 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 garlic, minced (optional)
Instructions
- Slice Cucumbers: Rinse the Persian cucumbers thoroughly. Slice off one end at an angle, then cut each cucumber diagonally into oval-shaped pieces. Adjust thickness to your liking for desired crunch.
- Salt and Refrigerate: Place the sliced cucumbers into a bowl. Sprinkle with 1/2 teaspoon of salt and mix well to distribute evenly. Refrigerate for at least 20 minutes; this step draws out excess water for a crisper texture.
- Drain and Rinse: After chilling, drain the liquid released by the cucumbers. Quickly rinse the cucumbers under cold water for about 10 seconds to wash off excess salt. Drain well and return the cucumbers to the bowl.
- Prepare and Add Dressing: Add sesame oil, light soy sauce, sugar (starting with 1/2 tablespoon, adjusting to taste), rice vinegar, chili oil, sesame seeds, and minced garlic (if using) to the cucumbers. These ingredients provide a harmonious balance of savory, sweet, tangy, and spicy flavors.
- Mix and Serve: Thoroughly stir the salad to combine all the flavors evenly. Serve immediately to enjoy the fresh texture and vibrant taste of this Asian cucumber salad.
Notes
- Adjust sugar quantity based on your desired sweetness level.
- Use minced garlic for added pungency or omit for a milder flavor.
- Refrigerating the cucumbers longer enhances crunchiness but avoid over-salting.
- Chili oil can be swapped with chili flakes for less oil if preferred.
- This salad is best served fresh but can be stored in refrigerator for up to 1 day.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
