Easy Asian Cucumber Salad (Print Version)
Crisp cucumbers layered with sesame, soy, and chili oil for a bright, tangy side dish.
# Ingredients:
→ Salad Base
01 -
5 Persian cucumbers
02 -
1/2 teaspoon salt
→ Dressing
03 -
1/2 tablespoon sesame oil
04 -
3/4 tablespoon light soy sauce
05 -
1/2 to 1 tablespoon granulated sugar
06 -
3/4 tablespoon rice vinegar
07 -
1 tablespoon chili oil
08 -
1/2 tablespoon sesame seeds
09 -
1/2 tablespoon minced garlic
# Steps:
01 -
Rinse cucumbers thoroughly and trim one end. Slice each cucumber at a sharp angle, creating oval-shaped pieces to the desired thickness.
02 -
Transfer sliced cucumbers to a mixing bowl and sprinkle evenly with salt. Toss to coat thoroughly, then refrigerate for at least 20 minutes to draw out excess moisture.
03 -
Drain released liquid from cucumbers and give them a quick 10-second rinse under cold water. Return cucumbers to the bowl.
04 -
Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic to the cucumbers. Toss thoroughly to ensure an even coating.
05 -
Arrange salad on a serving dish and serve immediately.
# Notes:
01 -
For extra crunch, serve immediately after tossing the dressing, and adjust sugar quantity to taste preference.