Easy Asian Cucumber Salad
The Asian Cucumber Salad is a refreshing and light dish that is a staple in many Asian cuisines, particularly in China, Japan, and Korea. It typically features crisp cucumber, tangy rice vinegar, and a mix of spices, offering a perfect balance of flavors: crunchy, salty, sweet, and sour. This salad is not only quick and easy to prepare but also a great accompaniment to a variety of Asian dishes, making it perfect for hot summer days or as a side dish for a larger meal.
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1 tbsp sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
- Add to a bowl/container and sprinkle 1/2 tsp of salt.
- Mix that well and refrigerate for at least 20 minutes to draw out the water.
- Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil and sesame seeds.
- Stir until well combined and serve. Enjoy!
Notes
The amount of chili oil should be up to heat preference. Adjust accordingly.
*Best served immediately.