Easy Asian Cucumber Salad
Enjoy cucumbers tossed in a delicious, tangy, and savory dressing for this easy Asian cucumber salad. A great choice for an appetizer or as a side dish!
Appetizer · Paige Johnson's Kitchen
Prep 25 min · Total 25 min · Serves 4
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar (see notes)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced (optional))
Instructions
- Cut the cucumbers like a slinky. To do this, place a cucumber on a cutting board with a chopstick on either side. Cut vertically; the chopsticks will prevent your knife from cutting all the way through. Then, flip it over and cut at a slant.
- 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, sesame seeds, and garlic.
- Stir until well combined and serve. Enjoy!