Description
A refreshing and spicy cucumber salad featuring thinly sliced cucumbers tossed in a flavorful mix of rice vinegar, soy sauce, sesame oil, and chili for a vibrant Asian-inspired side dish that’s quick and easy to prepare without cooking.
Ingredients
Scale
Cucumbers
- 2 large cucumbers (thinly sliced)
- ½ teaspoon salt
Dressing
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic (minced)
- ½ teaspoon red pepper flakes (or more to taste)
- 1 teaspoon chili oil (optional)
Garnish
- 1 tablespoon chopped green onions
- 1 teaspoon toasted sesame seeds
Instructions
- Salt the Cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle evenly with ½ teaspoon of salt. Let them sit for 15 to 20 minutes to release excess moisture. This step ensures your salad remains crisp and not watery.
- Pat Dry: After the resting period, gently pat the cucumbers dry using paper towels to remove the moisture drawn out by the salt.
- Prepare the Dressing: In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, red pepper flakes, and chili oil if you choose to use it. This combination creates the spicy, tangy dressing that defines the salad’s flavor.
- Toss Salad: Add the dried cucumber slices to the bowl with the dressing and toss thoroughly until every slice is evenly coated.
- Garnish and Serve: Sprinkle the salad with chopped green onions and toasted sesame seeds for an added crunch and nutty flavor. Serve immediately for the freshest taste or chill for 10–15 minutes to allow the flavors to meld even more.
Notes
- For an extra crunchy texture, try using Persian or English cucumbers instead of regular cucumbers.
- This salad can be made a few hours in advance, but be sure to drain any excess liquid before serving to keep it crisp.
- Adjust the spice level to your preference by increasing or reducing the amount of chili oil or red pepper flakes.
