Easy Asian Cucumber Salad
A refreshing and crunchy salad made with cucumbers, sesame oil, soy sauce, and a hint of chili oil, perfect as a side dish for summer meals.
Ingredients
Main ingredients
- 5 pieces Persian cucumbers Thin-skinned and tender; English cucumbers also work.
- 1/2 tsp salt Use for drawing moisture from cucumbers.
- 1/2 tbsp sesame oil Toasted sesame oil is best.
- 3/4 tbsp light soy sauce Tamari for gluten-free option.
- 1/2–1 tbsp sugar Adjust to taste; start low.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Adjust for heat preference.
- 1/2 tbsp sesame seeds Lightly toasted for better aroma.
- 1/2 tbsp garlic, minced Optional; adds a punch.
Instructions
Preparation
- Rinse cucumbers and trim one end. Slice them at an angle to create oval-shaped pieces.
- Place sliced cucumbers in a bowl and sprinkle with 1/2 tsp salt, then toss to coat evenly.
- Refrigerate for at least 20 minutes to draw out excess water.
- Drain the released liquid and rinse cucumbers quickly to remove excess salt. Drain well and return to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic. Stir until well combined.
- Chill for 5–15 minutes before serving to let flavors meld. Serve cold or slightly chilled.
Notes
Best served cold as a side dish; pairs well with grilled proteins, fried rice bowls, or bao-style sandwiches. Tip: For a festive appearance, garnish with extra sesame seeds and a drizzle of chili oil.