Description
This refreshing Asian Cucumber Salad is crunchy, tangy, and lightly spicy with the perfect balance of soy sauce, sesame oil, and chili oil. A quick and easy side dish that pairs well with any meal!
Ingredients
Scale
- 5 Persian cucumbers
- 1/2 teaspoon salt
- 1/2 tablespoon sesame oil
- 3/4 tablespoon light soy sauce
- 1 tablespoon sugar
- 3/4 tablespoon rice vinegar
- 1 tablespoon chili oil (adjust to taste)
- 1/2 tablespoon sesame seeds
Instructions
- Prepare the Cucumbers:
- Rinse the cucumbers and slice them at an angle to create oval-shaped pieces.
- Place sliced cucumbers in a bowl and sprinkle ½ teaspoon salt over them.
- Salt and Drain:
- Mix well and refrigerate for at least 20 minutes to draw out excess water.
- Drain the water and rinse cucumbers for 10 seconds before returning them to the bowl.
- Make the Dressing:
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, and sesame seeds to the cucumbers.
- Toss and Serve:
- Stir well until cucumbers are evenly coated.
- Serve immediately and enjoy!
Notes
- Chili Oil Adjustment: Increase or decrease the chili oil based on your spice preference.
- Serving Suggestion: Best enjoyed fresh but can be refrigerated for up to 2 hours before serving.
- Cucumber Type: Persian cucumbers work best, but English cucumbers can also be used.
Nutrition
- Serving Size: 1
- Calories: 80kcal
- Sugar: 5g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg