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Easy Asian Cucumber Salad

A refreshing and light dish with crispy textures and vibrant flavors, perfect as a side for various meals.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces Persian cucumbers Known for their thin skin and few seeds, offering a creamy, juicy crunch.
  • 1/2 tsp salt Enhances the natural flavor and helps draw out cucumber water.
  • 1/2 tbsp sesame oil Adds a warm, nutty aroma.
  • 3/4 tbsp light soy sauce Provides savory depth.
  • 1/2-1 tbsp sugar Adjust based on taste preference.
  • 3/4 tbsp rice vinegar Adds tanginess.
  • 1 tbsp chili oil Introduces spiciness.
  • 1/2 tbsp sesame seeds Adds crunch.
  • 1/2 tbsp garlic (minced, optional) For an aromatic touch.

Method
 

Preparation
  1. Rinse the cucumbers under cold water and slice one end at an angle.
  2. Continue slicing the cucumbers at an angle until you have a bowl full of oval slices.
  3. Transfer cucumber slices to a bowl; sprinkle with 1/2 tsp salt and mix well.
  4. Cover and refrigerate for at least 20 minutes to draw out excess water.
  5. Drain the cucumbers and give them a quick rinse for 10 seconds.
  6. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using) to the cucumbers.
  7. Stir gently to combine and coat the cucumbers.
  8. Serve immediately and enjoy.

Notes

For added texture, consider incorporating sliced radishes or bell peppers. Adjust chili oil based on your spice preference. Store in an airtight container, best consumed within 1-2 days.