Easy Asian Cucumber Salad (Print-Friendly Version)
Crunchy cucumbers in a savory, tangy dressing with sesame and chili oil for a quick Asian-style side.
# Ingredients List:
→ Salad Base
01 -
5 Persian cucumbers
02 -
1/2 teaspoon salt
→ Dressing
03 -
1/2 tablespoon sesame oil
04 -
3/4 tablespoon light soy sauce
05 -
1/2 tablespoon sugar, or more to taste
06 -
3/4 tablespoon rice vinegar
07 -
1 tablespoon chili oil
08 -
1/2 tablespoon sesame seeds
09 -
1/2 tablespoon garlic, minced (optional)
# How to Make It:
01 -
Rinse the Persian cucumbers thoroughly. Slice off one end at an angle, then continue slicing the cucumbers into thin, oval slices. Adjust thickness to personal preference.
02 -
Place sliced cucumbers in a large bowl. Sprinkle evenly with salt and toss to coat. Refrigerate for at least 20 minutes to release excess moisture.
03 -
After chilling, drain excess liquid from the cucumbers. Rinse slices briefly under cold water for 10 seconds and return them to the bowl.
04 -
Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using) to the cucumbers.
05 -
Stir salad until cucumbers are evenly coated with dressing. Serve immediately for best texture.
# Extra Tips:
01 -
Begin with less sugar and chili oil; adjust after tasting to suit your desired sweetness and spice level.
02 -
For optimal crunch, serve the salad straight after tossing with the dressing.
03 -
Garlic is optional but adds depth of flavor to the salad.