Description
Experience a refreshing and flavorful dish with this Asian Cucumber Salad, featuring crisp cucumbers tossed in a tangy, spicy dressing made with soy sauce, rice vinegar, sesame oil, and chili paste. This quick and easy salad pairs perfectly with grilled meats, seafood, or Asian-inspired appetizers, making it a versatile side dish for any occasion.
Ingredients
- 1 pound cucumbers (preferably English or Persian)
- ¾ teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon granulated sugar
- 1½ teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon chili paste (such as sambal oelek)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Cucumbers: Slice cucumbers into thin rounds (less than ¼ inch thick). Place in a bowl and sprinkle with ¾ teaspoon salt to draw out moisture. Let sit for 15 minutes.
- Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, garlic, ginger, and chili paste until the sugar dissolves.
- Assemble the Salad: Drain excess liquid from cucumbers and pat dry with paper towels. Toss with the dressing until well coated.
- Garnish & Serve: Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately or refrigerate for enhanced flavor.
Notes
- Extra Crunch: Add thinly sliced carrots or red bell peppers for more texture.
- Storage: Refrigerate in an airtight container for up to 2 days (note: cucumbers may soften over time).
- Make-Ahead Tip: Prepare the dressing 2 days in advance and store separately.
- Prep Time: 20minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: Asian
