Asian Cucumber Salad (Print-Friendly Version)
Crunchy, thinly-sliced cucumbers in a tangy sesame-soy dressing—light, refreshing, and ready in just 25 minutes.
# Ingredients List:
01 -
5 Persian cucumbers
02 -
½ teaspoon salt
03 -
½ tablespoon sesame oil
04 -
¾ tablespoon light soy sauce
05 -
1 tablespoon sugar
06 -
¾ tablespoon rice vinegar
07 -
1 tablespoon chili oil
08 -
½ tablespoon sesame seeds
# How to Make It:
01 -
Rinse the cucumbers and slice one end at an angle. Continue slicing at an angle to create oval-shaped pieces. Adjust thickness to your preference.
02 -
Add the sliced cucumbers to a bowl and sprinkle with salt. Mix well and refrigerate for at least 20 minutes to draw out excess water.
03 -
Drain the released water and give the cucumbers a quick 10-second rinse before returning them to the bowl.
04 -
Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, and sesame seeds to the cucumbers. Stir until well combined.
05 -
Best served immediately for optimal texture and flavor!
# Extra Tips:
01 -
Adjust the amount of chili oil to suit your heat preference.
02 -
Pairs well with rice, grilled meats, or noodles.