Asian Cucumber Salad
A refreshing and crunchy dish that brings the flavors of the East to your table, perfect as a side or snack.
Ingredients
For the Salad
- 3 pieces Persian or English cucumbers, thinly sliced Thinly sliced on the diagonal for best texture.
- 1 tsp salt Used to draw out excess moisture.
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp chili oil or red pepper flakes Adjust to taste.
- 1 tsp sesame seeds
- 1 clove garlic, minced (optional) Optional for added flavor.
Instructions
Preparation
- Thinly slice the cucumbers on the diagonal.
- Toss the cucumbers with salt and let them sit for 10-15 minutes.
- Drain the cucumbers, rinse them under cold water, and pat them dry with a towel.
- In a bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and chili oil.
- Toss the cucumbers with the dressing until they are well coated.
- Sprinkle with sesame seeds and minced garlic if using.
- Chill the salad for 10 minutes before serving, if desired.
Notes
Can be served cold or at room temperature. Store leftovers in an airtight container in the fridge and consume within a couple of days for the best texture.