Asian Cucumber Salad
A quick and vibrant side salad featuring spiral-cut cucumbers dressed in a savory-sour-sweet marinade, perfect for brightening heavy meals.
Ingredients
Cucumbers
- 5 pcs cucumbers (English or Persian) Regular cucumbers are fine if peeled and seeded.
Dressing ingredients
- 3 tsp granulated white sugar Can substitute with honey or low-calorie sweetener.
- 2 tsp sesame seeds Toasted if possible.
- 1 tsp garlic, crushed Or 1/2 tsp garlic powder.
- 2 to 3 tbsp green onion, chopped Use both white and green parts.
- 1.5 tbsp soy sauce Use low-sodium to control salt.
- 3 tsp rice vinegar
- 3 tsp Chinese chili oil Adjust to taste; use chili crisp for texture.
- 1 tsp sesame oil
- 3 tsp salt For massaging; some will be rinsed off.
Instructions
Preparation
- Gather all ingredients and measure them out for quick assembly.
- In a small bowl, combine sugar, sesame seeds, crushed garlic, and chopped green onion.
- Stir in soy sauce, rice vinegar, chili oil, and sesame oil. Set the marinade aside to let flavors meld.
- Trim both ends off each cucumber.
- Place a pair of chopsticks alongside a cucumber to prevent cuts from going all the way through.
- Make diagonal cuts along the length of the cucumber to start the spiral, then flip it and make perpendicular cuts.
- Repeat the spiral-cutting process for all cucumbers.
- Put the cucumber spirals in a large bowl and sprinkle evenly with salt. Massage the salt in to release excess water and let sit for 8-10 minutes.
- Rinse the cucumbers thoroughly under cold water to remove extra salt. Drain well and pat lightly.
- Pour the prepared marinade over the cucumbers and toss gently until coated.
- Serve immediately or chill briefly for 10-20 minutes to enhance flavors.
Notes
Store in an airtight container in the refrigerator for up to 2-3 days. Do not freeze. If the salad becomes watery, drain excess liquid before serving and refresh with a squeeze of rice vinegar. Toast sesame seeds in a dry pan over medium heat for best flavor.