Easy Asian Cucumber Salad
This Easy Asian Cucumber Salad is crisp, refreshing, tangy, savory, slightly sweet, and spicy. It comes together in 25 minutes and makes a quick appetizer, side dish, or light snack.
Equipment
- Mixing bowl
- Knife
- Cutting board
- Measuring spoons
Ingredients
- 5 Persian cucumbers
- ½ teaspoon salt
- ½ tablespoon sesame oil
- ¾ tablespoon light soy sauce
- ½ to 1 tablespoon sugar, to taste
- ¾ tablespoon rice vinegar
- 1 tablespoon chili oil
- ½ tablespoon sesame seeds
- ½ tablespoon minced garlic, optional
Instructions
- Wash the Persian cucumbers, then slice them diagonally into thin oval pieces.
- Place the cucumber slices in a bowl, sprinkle with salt, and mix well. Refrigerate for at least 20 minutes to draw out excess moisture.
- Drain the liquid from the bowl. Briefly rinse the cucumbers, then drain again very well.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic if using.
- Toss until the cucumbers are evenly coated. Serve immediately for the freshest crunch.
Notes
Start with 1/2 tablespoon sugar, then add more if needed. Garlic is optional but adds bold flavor. Adjust chili oil based on your spice preference. Serve immediately for the best crunch.