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Easy Asian Cucumber Salad

A light and refreshing salad featuring crisp Persian cucumbers and a tangy dressing.

Ingredients

Scale
  • 5 Persian cucumbers
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil
  • 3/4 tbsp light soy sauce
  • 1/21 tbsp sugar
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil
  • 1/2 tbsp garlic (minced, optional)
  • 1/2 tbsp sesame seeds

Instructions

  1. Wash the Persian cucumbers under cold water. Pat them dry and slice them in half lengthwise. Chop into half-moons, about 1/4-inch thick.
  2. Place sliced cucumbers in a mixing bowl and sprinkle with salt. Let sit for 10-15 minutes.
  3. Combine sesame oil, soy sauce, sugar, and rice vinegar in a small bowl. Mix until sugar dissolves.
  4. Drain excess liquid from cucumbers and toss with the dressing, chili oil, and garlic if using.
  5. Sprinkle sesame seeds on top and let the salad marinate for 5-10 minutes.
  6. Serve in a clear bowl or platter alongside grilled meats or as a standalone dish.

Notes

Great as leftovers; chill in the fridge. Adjust dressing ingredients based on personal taste.

Nutrition

Keywords: cucumber salad, Asian recipe, side dish, summer salad, refreshing salad