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Easy Asian Cucumber Salad

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A refreshing and flavorful Easy Asian Cucumber Salad with a tangy sesame soy dressing, sesame oil, chili oil, and a crunchy texture, perfect as a side or appetizer.

  • Author: Tina
  • Prep Time: 25 minutes
  • Cook Time: None
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

5 Persian cucumbers

1/2 tsp salt

1/2 tbsp sesame oil

3/4 tbsp light soy sauce

1/2–1 tbsp sugar (adjust to taste)

3/4 tbsp rice vinegar

1 tbsp chili oil (adjust to heat preference)

1/2 tbsp sesame seeds

1/2 tbsp garlic, minced (optional)

Instructions

  1. Rinse the cucumbers and slice one end at an angle. Continue slicing the cucumbers at an angle to create oval-shaped slices. Slice them to your desired thickness.
  2. Add the sliced cucumbers to a bowl and sprinkle with 1/2 tsp of salt. Mix well, then refrigerate for at least 20 minutes to draw out excess water.
  3. After 20 minutes, drain the excess water from the cucumbers and rinse them for 10 seconds to remove excess salt.
  4. Add sesame oil, light soy sauce, sugar (adjust to taste), rice vinegar, chili oil (adjust for heat preference), sesame seeds, and minced garlic (optional) to the cucumbers. Stir everything well to combine.
  5. Serve the salad immediately and enjoy!

Notes

  • For added protein, try adding grilled chicken, shrimp, or tofu.
  • For extra crunch, top with chopped peanuts or cashews.
  • Reduce or skip the chili oil for a milder, more refreshing version.
  • Store leftovers in an airtight container for up to 1 day, but cucumbers may lose their crispness over time.

Nutrition

Find it online: https://cheftinaskitchen.com/easy-asian-cucumber-salad/