Asian Cucumber Salad
This Spicy Asian Cucumber Salad is a crisp, refreshing dish with a perfect blend of tangy rice vinegar, spicy chili oil, and savory sesame oil, making it a flavorful side dish or snack.
Ingredients
- 2 English cucumbers or Persian cucumbers
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili oil or chili flakes for a milder option
- 1 teaspoon sesame seeds toasted
- 1 garlic clove finely minced
- 1 teaspoon sugar optional, for a touch of sweetness
- 1-2 green onions thinly sliced
- Salt to taste
- Chili flakes or chili paste optional, for extra heat
Instructions
Prepare the Cucumbers:
- Wash and peel the cucumbers if desired (for English cucumbers, the skin is usually thin enough to leave on).
- Slice the cucumbers thinly using a sharp knife or mandolin slicer for even pieces.
Salt the Cucumbers:
- Place the cucumber slices in a colander and sprinkle with a pinch of salt. Let them sit for about 10 minutes to draw out excess water. This helps keep the salad crunchy.
- After 10 minutes, drain the cucumbers and pat them dry with a paper towel.
Make the Dressing:
- In a small mixing bowl, combine the rice vinegar, soy sauce, sesame oil, and chili oil (or chili flakes).
- Add the minced garlic and sugar (optional), stirring until the sugar is dissolved.
Toss the Salad:
- In a large bowl, combine the salted and dried cucumber slices with the dressing. Toss gently to coat the cucumbers evenly in the flavorful mixture.
Garnish and Serve:
- Sprinkle the toasted sesame seeds and sliced green onions on top of the salad. For extra heat, you can add more chili flakes or a small spoonful of chili paste.
- Serve immediately or let the salad chill in the fridge for about 15 minutes for enhanced flavor.
Notes
- Calories: 60 kcal
- Fat: 4g
- Sodium: 220mg
- Carbs: 6g
- Fiber: 1g
- Sugar: 3g
- Protein: 1g