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Easy Asian Cucumber Salad

A refreshing and flavorful cucumber salad that's light and satisfying, perfect for any meal or as a stand-alone snack.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces Persian cucumbers Known for their thin skin and seeds, providing a crisp and refreshing bite.
  • 1/2 teaspoon salt Helps to draw out excess moisture from the cucumbers.
  • 1/2 tablespoon sesame oil Adds a nutty richness.
  • 3/4 tablespoon light soy sauce Provides a salty kick.
  • 1/2-1 tablespoon sugar Adjustable sweetness.
  • 3/4 tablespoon rice vinegar Delivers a tangy zing.
  • 1 tablespoon chili oil Adds heat.
  • 1/2 tablespoon garlic (minced, optional) Introduces savory depth.
  • 1/2 tablespoon sesame seeds Adds texture and flavor.

Method
 

Preparation
  1. Rinse the Persian cucumbers under cold water and slice one end at an angle.
  2. Continue slicing cucumbers at the same angle to create oval-shaped slices.
  3. Place cucumber slices in a bowl or container and sprinkle with salt. Mix well.
  4. Cover the bowl and refrigerate for at least 20 minutes.
  5. After 20 minutes, drain excess water and rinse cucumbers briefly under cold water.
  6. Return cucumbers to the bowl and add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic if using.
  7. Stir all the ingredients together until well combined.

Notes

For enhanced flavor, marinate the salad for a few hours or overnight. Adjust chili oil to your heat preference. Consider adding sliced red onion or bell peppers for extra color and crunch.