Asian Cucumber Salad
This light, tangy salad is ready in minutes and brightens any weeknight or picnic with its crisp cucumber spirals and savory, slightly spicy dressing.
Ingredients
Veggies
- 5 pcs cucumbers
- 2 to 3 tbsp green onion, (chopped)
Sauce
- 1 ½ tbsp soy sauce
- 3 tsp rice vinegar
- 3 tsp Chinese chili oil
- 1 tsp sesame oil
Spices & Sweetener
- 3 tsp granulated white sugar
- 3 tsp salt
- 1 tsp garlic, (crushed)
- 2 tsp sesame seeds
Instructions
Preparation
- Gather all the ingredients for the Asian cucumber salad.
- Mix 3 tsp granulated white sugar, 2 tsp sesame seeds, 1 tsp crushed garlic, and 2 to 3 tbsp chopped green onion in a bowl.
- Stir in 1 ½ tbsp soy sauce, 3 tsp rice vinegar, 3 tsp Chinese chili oil, and 1 tsp sesame oil; set the dressing aside.
- Cut both ends off each cucumber. Place a cucumber between a pair of chopsticks to keep cuts from going all the way through.
- To make spirals, make diagonal cuts down the length, flip with the smooth side up, and create perpendicular cuts; repeat for all cucumbers.
- Place spirals in a bowl, sprinkle with 3 tsp salt, massage gently, and let sit 8 to 10 minutes; then rinse with cold water.
- Pour the prepared marinade over the cucumbers and toss until evenly coated.
Notes
Massage cucumbers with salt just until they soften slightly — don’t overdo it or they’ll get mushy. Adjust chili oil to taste for milder or spicier results. For best crunch, rinse and pat cucumbers dry after salting. Store in an airtight container in the fridge up to 2 days for best texture.