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Abby

Easy Asian Cucumber Salad

Thinly sliced Persian cucumbers tossed in a savory, tangy, and slightly spicy dressing with sesame oil, soy sauce, vinegar, and chili oil. A refreshing and flavorful salad that works perfectly as an appetizer, snack, or side dish.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Asian
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 5 Persian cucumbers
  • 1/2 teaspoon salt
  • 1/2 tablespoon sesame oil
  • 3/4 tablespoon light soy sauce
  • 1/2-1 tablespoon sugar, to taste
  • 3/4 tablespoon rice vinegar
  • 1 tablespoon chili oil
  • 1/2 tablespoon sesame seeds
  • 1/2 tablespoon garlic, minced (optional)

Equipment

  • Knife for slicing cucumbers
  • Cutting Board to prepare cucumbers and garlic
  • Mixing bowl for salting cucumbers and mixing salad

Method
 

  1. Rinse cucumbers and slice at an angle into thin ovals.
  2. Add sliced cucumbers to a bowl and sprinkle with 1/2 tsp salt. Mix well and refrigerate for 20 minutes to draw out water.
  3. Drain water, quickly rinse cucumbers, and return them to the bowl.
  4. Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using). Stir to combine.
  5. Serve immediately, garnished with extra sesame seeds if desired.

Notes

Adjust the sugar depending on your chili oil and taste preference. Garlic is optional but highly recommended. Best served immediately for the freshest flavor.