Easy Asian Cucumber Salad
A crisp and refreshing salad featuring Persian cucumbers and a savory, slightly sweet dressing, perfect for any meal or occasion.
Ingredients
Main Ingredients
- 5 pieces Persian cucumbers Or English cucumbers, sliced thinly
- 1/2 tsp salt To extract moisture from cucumbers
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce Can substitute with tamari for gluten-free option
- 1/2-1 tbsp sugar Adjust to taste; can substitute with agave for vegan option
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Increase for spicier salad
- 1/2 tbsp sesame seeds For garnish
- 1/2 tbsp garlic (minced, optional) Add for extra flavor
Instructions
Preparation
- Rinse the Persian cucumbers thoroughly, then slice one end at an angle to create oval-shaped pieces.
- Add the cucumber slices into a bowl and sprinkle with 1/2 tsp of salt. Mix well and let sit in the fridge for at least 20 minutes.
- After the cucumbers have rested, drain the water and give them a quick rinse for about 10 seconds before returning them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and minced garlic to the cucumbers.
- Stir everything together until well combined, and serve immediately or let it chill for enhanced flavors.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, wait to add dressing until serving.