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Bowl of easy Asian cucumber salad with vibrant vegetables

Easy Asian Cucumber Salad

A refreshing and vibrant salad with crunchy cucumbers and a tangy dressing, perfect as a side dish or light snack.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Asian
Calories: 90
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 5 pieces Persian cucumbers Fresh for best texture.
  • 1/2 tsp salt Helps draw out water from cucumbers.
  • 1/2 tbsp sesame oil Adds flavor.
  • 3/4 tbsp light soy sauce
  • 1/2-1 tbsp sugar Adjust based on sweetness preference.
  • 3/4 tbsp rice vinegar Adds tanginess.
  • 1 tbsp chili oil Add more for spiciness.
  • 1/2 tbsp sesame seeds For garnish.
  • 1/2 tbsp garlic (minced, optional) Enhances flavor.

Method
 

Preparation
  1. Rinse and slice one end of a cucumber at an angle.
  2. Continue slicing at an angle, making the pieces oval and adjusting thickness to your liking.
  3. Place the slices in a bowl and sprinkle with salt.
  4. Mix well, then refrigerate for at least 20 minutes to draw out water.
  5. After 20 minutes, drain excess water and quickly rinse cucumbers before returning to the bowl.
Assembly
  1. Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic if using.
  2. Stir until everything is well combined, then serve. Enjoy!

Notes

Serve chilled or at room temperature. Pairs well with grilled meats and rice dishes. Best enjoyed fresh; can store leftovers for up to two days in an airtight container.