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Easy Asian Cucumber Salad

A refreshing and simple salad made with Persian cucumbers and a flavorful dressing, perfect as a side dish or snack.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: Asian, Vegan
Calories: 80
Ingredients Method Notes

Ingredients
  

Cucumbers and Seasoning
  • 5 pieces Persian cucumbers Small, crunchy cucumbers, perfect for salad
  • 1/2 teaspoon salt To draw out moisture from cucumbers
Dressing
  • 1/2 tablespoon sesame oil Adds a nutty flavor
  • 3/4 tablespoon light soy sauce
  • 1/2-1 tablespoon sugar Adjust according to taste
  • 3/4 tablespoon rice vinegar
  • 1 tablespoon chili oil For added spice
  • 1/2 tablespoon sesame seeds For garnish and flavor
  • 1/2 tablespoon minced garlic Optional, for added depth of flavor

Method
 

Preparation
  1. Rinse the cucumbers under cold water.
  2. Slice one end of a cucumber at an angle to create oval-shaped slices.
  3. Continue slicing the cucumber at an angle until you reach the other end, aiming for 1/4-inch thick slices.
  4. Place the sliced cucumbers in a bowl and sprinkle 1/2 teaspoon of salt over them. Mix well to enhance flavor.
  5. Cover the bowl and refrigerate for at least 20 minutes.
  6. Drain the excess water from the bowl after refrigeration and give the cucumbers a quick rinse.
Mixing
  1. Return the cucumbers to the bowl and add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic.
  2. Mix thoroughly until the cucumbers are well coated with the dressing.
Serving
  1. Serve immediately in a small bowl, or in a large serving bowl for guests. Garnish with extra sesame seeds or a lime slice if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Keep dressing separate for best results.