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Asian Cucumber Salad

This crisp and refreshing Asian cucumber salad combines crunchy cucumbers with a light, savory, and slightly tangy dressing, creating a quick and healthy dish full of flavor.
Calories:
Author: Sandra Myers

Ingredients

  • 5 Persian cucumbers
  • ½ teaspoon salt
  • ½ tablespoon sesame oil
  • ¾ tablespoon light soy sauce
  • ½ –1 tablespoon sugar adjust to taste
  • ¾ tablespoon rice vinegar
  • 1 tablespoon chili oil
  • ½ tablespoon sesame seeds
  • ½ tablespoon garlic minced (optional)

Instructions

  • Rinse the cucumbers, trim one end, and slice them diagonally into even, oval pieces so they absorb the dressing well.
  • Place the slices in a bowl, sprinkle with salt, toss, and refrigerate for at least 20 minutes to draw out excess moisture and keep them crisp.
  • Drain the liquid, give the cucumbers a quick 10-second rinse, and return them to the bowl. Lightly pat dry if needed to prevent a watery dressing.
  • Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic. Adjust the sugar to balance sweetness and tang.
  • Toss until everything is evenly coated. Serve right away for a fresh crunch, or chill briefly to deepen the flavor.