Easy Asian Cucumber Salad
A vibrant, refreshing salad combining crisp Persian cucumbers with a tangy sesame-chili dressing. Perfect as a side dish or light snack, this quick and customizable recipe balances sweet, savory, and spicy flavors.
Servings: 4 servings
Calories: 85kcal
Ingredients
- 5 Persian cucumbers
- 1/2 teaspoon salt
- 1/2 tablespoon sesame oil
- 3/4 tablespoon light soy sauce
- 1/2 to 1 tablespoon sugar
- 3/4 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1/2 tablespoon sesame seeds
- 1/2 tablespoon minced garlic (optional)
Instructions
- Rinse cucumbers under cold water. Thinly slice at an angle to create oval-shaped pieces.
- Transfer sliced cucumbers to a bowl, add salt, and toss. Chill for 20 minutes.
- Drain and rinse cucumbers briefly to remove excess salt.
- Mix in sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir to coat evenly. Taste and adjust seasoning before serving.
Notes
Use Persian cucumbers for extra crispiness.
Optional additions: sliced red onion, chopped green onions, or toasted peanuts.
Cover and refrigerate for up to 2 hours for enhanced flavor.
Optional additions: sliced red onion, chopped green onions, or toasted peanuts.
Cover and refrigerate for up to 2 hours for enhanced flavor.