Description
A refreshing and crunchy Asian cucumber salad perfect for warm days, packed with savory and slightly sweet flavors.
Ingredients
Scale
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar (to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
- Rinse the Persian cucumbers under cold water and slice one end at an angle for attractive slices.
- Continue slicing the cucumber at an angle until fully sliced.
- Add sliced cucumbers to a bowl, sprinkle with salt, and mix gently.
- Refrigerate for at least 20 minutes to draw out moisture.
- Drain excess water and rinse cucumbers under cold water.
- Return cucumbers to the bowl and add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using).
- Mix until well combined, then serve immediately or let sit to enhance flavors.
Notes
Use fresh cucumbers for the best texture. Adjust sugar and spice according to taste and feel free to add other veggies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, summer salad, refreshing salad