Easy Asian Cucumber Salad (Print Version)
# Ingredients:
→ For the salad
01 -
5 Persian cucumbers
02 -
1/2 teaspoon salt
→ For the dressing
03 -
1/2 tablespoon sesame oil
04 -
3/4 tablespoon light soy sauce
05 -
1/2-1 tablespoon sugar (adjust to taste)
06 -
3/4 tablespoon rice vinegar
07 -
1 tablespoon chili oil
08 -
1/2 tablespoon sesame seeds
09 -
1/2 tablespoon minced garlic (optional)
# Instructions:
01 -
Rinse the Persian cucumbers and slice one end at an angle. Continue slicing at an angle so the slices look more oval than round. Adjust thickness based on your preference.
02 -
Place the sliced cucumbers in a bowl or container and sprinkle with 1/2 teaspoon of salt. Mix well to ensure even distribution of the salt.
03 -
Refrigerate the salted cucumbers for at least 20 minutes. This process will draw out excess water and help the cucumbers stay crisp.
04 -
Pour off the water that has been drawn out of the cucumbers. Give them a quick 10-second rinse under cold water, then return them to the bowl.
05 -
Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using) to the cucumbers.
06 -
Stir everything together until the cucumbers are well coated with the dressing. Serve immediately for best flavor and texture.
# Notes:
01 -
This salad stores well in the refrigerator for up to 2 days, though the cucumbers will soften slightly over time.
02 -
Adjust the sugar level based on your preference - less for a more tangy flavor, more for a sweeter taste.
03 -
Persian cucumbers are ideal for this salad as they're less watery and have thin skins, but English cucumbers can be substituted if needed.