Asian Cucumber Salad
This easy Asian Cucumber Salad has crisp cucumbers tossed in a flavorful garlic, sesame, soy, and chili oil dressing. A refreshing side dish with savory, tangy, slightly sweet, and spicy flavors.
Servings: 4
Ingredients
- 1 pound Persian Cucumbers (or 1-2 large English Cucumbers)
- 1 teaspoon Kosher Salt
Dressing
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Low Sodium Soy Sauce
- 1 Tablespoon Granulated Sugar
- 2 teaspoons Toasted Sesame Oil
- 2 teaspoons Chili Crunch (or Chili Oil)
- 3 cloves Garlic (finely minced or pressed)
For Serving
- Sesame Seeds
- Sliced Green Onion
- Additional Chili Crunch optional
Instructions
- Slice the cucumbers into about ½-inch thick rounds.
- Place the cucumber slices in a colander and toss with the kosher salt. Let sit for 30 minutes to draw out excess moisture.
- While cucumbers are salting, make the dressing: In a medium mixing bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, chili crunch, and garlic.
- Briefly rinse the cucumbers under cold water. Dry very well with paper towels or a clean kitchen towel.
- Add the cucumbers to a bowl and toss with the dressing until well coated.
- Cover and refrigerate for at least 30 minutes before serving.
- Taste and adjust the seasoning or chili crunch, if desired. Serve chilled with sesame seeds, sliced green onion, and additional chili crunch.
Notes
- Persian cucumbers are ideal for making small, thick rounds, but English cucumber also works very well.
- Regular chili oil can be substituted for the chili crunch.
- For a less sweet dressing, reduce the granulated sugar to 2 teaspoons.
- Drying the cucumbers thoroughly after rinsing helps prevent the dressing from becoming watery.
Nutrition
Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 190mg | Fiber: 1g | Sugar: 5g
