Easy Asian Cucumber Salad
A crunchy and refreshing cucumber salad with a perfect balance of sweet, salty, and spicy notes, ready in about 30 minutes. Perfect for meal prep and family-friendly.
Ingredients
Veggies
- 5 pieces Persian cucumbers Use Persian cucumbers for thin skins and fewer seeds.
Sauce
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Adjust according to heat preference.
Seasoning
- 1/2 tsp salt Used for salt-brining to remove excess water.
- 1/2-1 tbsp sugar Adjust to balance sweetness to taste.
Toppings
- 1/2 tbsp sesame seeds For garnishing.
- 1/2 tbsp garlic (minced) Optional.
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle so slices look more oval than round; thickness is up to your preference.
- Add cucumber slices to a bowl/container and sprinkle 1/2 tsp of salt over them.
- Mix well and refrigerate for at least 20 minutes to draw out excess water.
- Drain the water and give the cucumbers a quick 10-second rinse, then return them to the bowl/container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic; stir until well combined and serve.
Notes
Salt-brining removes excess water so the dressing stays vibrant. Salad can be made up to 24 hours ahead. For variations, consider adding radish, shrimp, or chicken.