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Easy Asian Cucumber Salad Recipe

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4.6 from 22 reviews

Enjoy thinly sliced Persian cucumbers tossed in a deliciously spicy, tangy and savory dressing featuring sesame oil, soy sauce, rice vinegar, and chili oil. This easy Asian cucumber salad is a refreshing and crunchy appetizer or side dish perfect for any meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 5 Persian cucumbers
  • 1/2 tsp salt

Dressing

  • 1/2 tbsp sesame oil
  • 3/4 tbsp light soy sauce
  • 1 tbsp sugar
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil
  • 1/2 tbsp sesame seeds
  • 1/2 tbsp garlic minced (optional)

Instructions

  1. Slice Cucumbers: Rinse the Persian cucumbers and slice one end at an angle. Continue slicing the cucumbers at an angle to create oval-shaped pieces of preferred thickness.
  2. Sweat the Cucumbers: Place the sliced cucumbers into a bowl or container and sprinkle with 1/2 teaspoon of salt. Mix well and refrigerate for at least 20 minutes to draw out excess water and keep the cucumbers crunchy.
  3. Rinse and Drain: After refrigeration, drain the released water and quickly rinse the cucumbers under running water for about 10 seconds. Gently squeeze out any excess water before returning them to the bowl or container.
  4. Add Dressing Ingredients: Add 1/2 tablespoon sesame oil, 3/4 tablespoon light soy sauce, 1 tablespoon sugar, 3/4 tablespoon rice vinegar, 1 tablespoon chili oil, 1/2 tablespoon sesame seeds, and if desired, 1/2 tablespoon minced garlic to the cucumbers.
  5. Toss and Serve: Stir all ingredients together until well combined. Serve immediately and enjoy the fresh, crunchy, and flavorful salad.

Notes

  • Sweating the cucumbers with salt helps draw out excess moisture, keeping the salad crunchy and preventing watery dressing.
  • Rinsing the cucumbers after salting prevents the salad from becoming too salty, especially because soy sauce is used.
  • This salad is best served fresh but can be made ahead by storing the cucumbers and dressing separately in airtight containers in the fridge for up to 2 days.
  • Adjust chili oil amount to taste or omit for a milder salad.
  • Optional garlic adds extra flavor but can be skipped if preferred.
  • Author: Millie
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegetarian

Find it online: https://pleasingbites.com/easy-asian-cucumber-salad-recipe/