Easy Asian Cucumber Salad
This easy Asian cucumber salad is crisp, tangy, and spicy. A bold, refreshing side that comes together in minutes and adds punch to any meal.
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2 to 1 tbsp sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic minced (optional)
Instructions
- 1. Rinse and slice cucumbers diagonally into thin ovals.
- 2. Place in bowl, sprinkle with salt, and refrigerate for 20 minutes.
- 3. Drain and rinse cucumbers briefly. Pat dry.
- 4. Add all remaining ingredients and stir well.
- 5. Serve immediately or chill briefly before eating.
Notes
Salting cucumbers first keeps them crunchy and prevents sogginess.
Rinse after salting to avoid excess saltiness.
Adjust chili oil and sugar to your taste.
Best served fresh, but can chill for up to 1 day.