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Crunchy Asian Cucumber Salad in a white bowl, topped with chili oil and sesame seeds

Crunchy Asian Cucumber Salad

Mealoras
Arefreshing, crisp cucumber salad tossed in a savory, spicy, and tangy dressing
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Servings 4 Servings

Ingredients
  

  • 5 Persian cucumbers
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil
  • 3/4 tbsp light soy sauce
  • 1/2 - 1 tbsp sugar
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil
  • 1/2 tbsp sesame seeds
  • 1/2 tbsp garlic minced (optional)

Instructions
 

  • Rinse the cucumbers and slice off the ends, then cut them into thin ovals by slicing at a slight angle.
  • Place the slices in a bowl, toss with salt, and let them sit in the refrigerator for at least 20 minutes to draw out moisture.
  • Drain the liquid from the bowl and give the cucumbers a quick ten-second rinse under cold water to remove excess salt.
  • Put the cucumbers back in the bowl and add the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
  • Stir everything together until the cucumbers are well coated and serve immediately for the best crunch.

Notes

  • Sweetness: Start with a smaller amount of sugar and add more after tasting to find your perfect balance.
  • Garlic: While optional, fresh minced garlic adds a significant punch of flavor that rounds out the dressing.
  • Heat Level: Adjust the amount of chili oil based on how spicy you want the dish to be.
  • Best Served: This salad is best enjoyed right after mixing to ensure the cucumbers stay firm and crisp.