Easy Asian Cucumber Salad
Easy Asian cucumber salad is a refreshing, flavorful dish with crisp cucumbers, a tangy dressing, and fragrant herbs. It’s a versatile, healthy option that can be enjoyed on its own or as a complement to various meals.
Prep Time 25 minutes mins
Cook Time 25 minutes mins
- 5 Persian cucumbers
- 1/2 teaspoon of salt
- 1/2 tablespoon of sesame oil
- 3/4 tablespoon of light soy sauce
- 1/2-1 tablespoon of sugar see notes
- 3/4 tablespoon of rice vinegar
- 1 tablespoon of chili oil
- 1/2 tablespoon of sesame seeds
- 1/2 tablespoon of minced garlic optional
Rinse the cucumber and slice one end at an angle. Continue slicing at an angle, making the slices more oval than round. The thickness can be adjusted based on personal preference.
Place the slices in a bowl or container and sprinkle with 1/2 teaspoon of salt. Mix well and refrigerate for at least 20 minutes to allow the water to be drawn out.
After 20 minutes, drain the water and give the cucumbers a quick rinse for about 10 seconds before placing them back in the bowl or container.
Add the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
Stir everything until well combined and serve. Enjoy!
*Sugar: Start with 1/2 tablespoon of sugar and taste the dressing. If needed, add more sugar. I find it varies depending on the day and the type of chili oil I use, so feel free to adjust to your liking.
*Garlic: It’s optional but highly recommended. Sometimes I add it, and sometimes I don’t—it all depends on what I’m in the mood for that day.
*Chili oil: The amount of chili oil should be based on your heat preference. Adjust as needed. You can use my homemade chili oil recipe, or try my easy 5-minute version.
