Easy Asian Cucumber Salad
This refreshing salad is light, crunchy, and packed with vibrant Asian flavors, perfect as a side dish or a light snack.
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 to taste
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 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 until you have many oval-shaped slices that are as thick as you prefer.
- Add the cucumber slices to a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix the cucumbers well and let them refrigerate for at least 20 minutes to draw out the water.
- After 20 minutes, drain the water and give the cucumbers a quick rinse for about 10 seconds before returning them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).
- Stir the mixture until all the ingredients are well combined. Serve and enjoy!
Notes
This salad is best served chilled. Store leftovers in an airtight container in the fridge and consume within a couple of days for best texture.