Description
This Asian Cucumber Salad is a crisp, refreshing side dish with bold flavors from sesame oil, soy sauce, and chili oil. It’s quick to make and perfect for hot days or as a zesty complement to grilled dishes.
Ingredients
Scale
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar (to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic, minced (optional)
Instructions
- Prep the Cucumbers: Rinse the cucumbers and slice at an angle into thin, oval rounds.
- Salt the Cucumbers: Toss the slices with salt in a bowl and refrigerate for 20 minutes to draw out water.
- Drain and Rinse: Drain the water, give the cucumbers a quick rinse, and pat dry with paper towels.
- Add the Dressing: Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and optional garlic. Stir to coat evenly.
- Toss and Serve: Mix thoroughly and serve immediately or chill briefly before serving. Garnish with sesame seeds or green onions if desired.
Notes
- Use English cucumbers if Persian cucumbers aren’t available—just peel and deseed them.
- Start with less sugar and adjust to your preferred sweetness level.
- Best eaten the day it’s made for optimal crunch.
- Add chili flakes or sriracha for extra heat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 2g
- Sodium: 280mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Asian Cucumber Salad, Cucumber Salad, Salad, quick Asian salad, summer side dishes