Description
A crisp, quick, and bright salad that wakes up plain cucumbers with a mix of sweet, salty, and spicy flavors. Perfect as a side or refreshing lunch.
Ingredients
Cucumbers
- 5 Persian cucumbers (Use thin-skinned cucumbers for best results)
- 1/2 tsp salt (To draw moisture from the cucumbers)
Dressing
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar (Adjust to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil (Adjust for desired heat)
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced) (Optional for a flavor boost)
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle until entire cucumber is sliced. Aim for oval-shaped slices.
- Add the cucumber slices to a bowl and sprinkle with 1/2 tsp of salt, mixing it well.
- Refrigerate for at least 20 minutes to draw out the water.
- Drain the water from the cucumbers and give them a quick 10-second rinse before returning them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic to the bowl.
- Stir until well combined and serve cold.
Notes
For extra crunch, add thinly sliced radishes or toasted peanuts right before serving. If you want less heat, halve the chili oil and add a bit more sesame oil.
- Prep Time: 30 minutes
- Category: Salad, Side Dish
- Cuisine: asian