Easy Asian Cucumber Salad
A crunchy, spicy-sweet salad with Persian cucumbers, sesame oil, and chili oil that's ready in under 30 minutes.
Ingredients
Cucumber Preparation
- 5 pieces Persian cucumbers (or English cucumbers if unavailable) Small, thin-skinned cucumbers are preferred.
- 1/2 tsp salt Used to draw out moisture from cucumbers.
Dressing Ingredients
- 1/2 tbsp sesame oil Toasted sesame oil for a stronger aroma is recommended.
- 3/4 tbsp light soy sauce Use low-sodium if watching salt intake.
- 1/2–1 tbsp sugar Adjust to taste with honey or maple syrup as alternatives.
- 3/4 tbsp rice vinegar rice vinegar can be substituted in a pinch.
- 1 tbsp chili oil Adjust for heat; substitute with chili flakes and sesame oil if desired.
- 1/2 tbsp sesame seeds Toasted for best flavor.
- 1/2 tbsp garlic, minced Optional; can use scallions for a milder note.
Instructions
Preparation
- Rinse the cucumbers and dry them. Trim one end, then slice at a sharp angle to create oval pieces.
- Put the cucumber slices in a bowl or container, sprinkle with 1/2 teaspoon salt, and toss to coat.
- Refrigerate the salted cucumbers for at least 20 minutes to draw out excess moisture.
- After chilling, pour off the liquid and give the cucumbers a quick rinse under cold water to remove excess salt.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic to the cucumbers.
- Toss everything until evenly coated and adjust seasoning to taste.
- Serve immediately or chill for another 10-15 minutes for flavors to meld.
Notes
Best served chilled. Refrigerate leftovers in an airtight container for up to 2-3 days. Do not freeze. You can prepare cucumbers up to 24 hours ahead but dress them 30 minutes before serving for maximum crunch.