Description
This Easy Asian Cucumber Salad is a refreshing and crunchy side dish that combines tender Persian cucumbers with a flavorful dressing of sesame oil, soy sauce, rice vinegar, and a touch of chili oil for heat. With minimal prep and no cooking required, it’s a perfect light and tangy salad to complement any meal.
Ingredients
Scale
Salad
- 2 Persian cucumbers
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds
Dressing
- 1 tablespoon light soy sauce (preferably low-sodium)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar (adjust to taste)
- 1 teaspoon chili oil
- 1 clove garlic, minced (optional)
Instructions
- Prepare the cucumbers: Wash the Persian cucumbers thoroughly and slice them diagonally to create attractive oval-shaped pieces.
- Salt the cucumbers: Toss the cucumber slices with salt and refrigerate for 20 minutes to draw out excess moisture, which helps keep the salad crisp.
- Rinse and dry: Briefly rinse the salted cucumbers under cool water to remove excess salt, then gently pat or squeeze them dry to avoid watery salad.
- Make the dressing: In a small bowl, whisk together the light soy sauce, rice vinegar, sesame oil, sugar, chili oil, and minced garlic (if using) until the sugar dissolves and the dressing is well combined.
- Combine salad and dressing: Place the cucumber slices in a serving bowl and pour the dressing over them. Toss gently to coat every slice evenly with the flavorful dressing.
- Add final garnish and serve: Sprinkle toasted sesame seeds on top for a subtle crunch and nutty aroma, then serve immediately for the freshest taste.
Notes
- Adjust the amount of chili oil to control the spiciness of the salad.
- For a lower sodium version, use low-sodium soy sauce and reduce the added salt.
- Garlic is optional but recommended for added depth of flavor.
- Best served fresh to maintain cucumber crunch.
- Can be refrigerated for up to 1 day, but cucumbers may lose some crispness.
