Description
Easy Asian Cucumber Salad is a light, flavorful side dish featuring crisp Persian cucumbers marinated in soy sauce, sesame oil, rice vinegar, and chili oil. Salting and chilling the cucumbers creates a refreshing, crunchy texture, while a blend of sugar, garlic, and sesame seeds delivers savory, mildly sweet, and spicy notes. Perfect for pairing with Asian-inspired meals or as a zesty appetizer.
Ingredients
- 5 Persian cucumbers
- 1/2 teaspoon salt
- 1/2 tablespoon sesame oil
- 3/4 tablespoon light soy sauce
- 1/2-1 tablespoon sugar
- 3/4 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1/2 tablespoon sesame seeds
- 1/2 tablespoon minced garlic (optional)
Instructions
- Rinse and slice one end of each cucumber at an angle.
- Continue slicing all cucumbers at an angle to desired thickness, creating oval-shaped slices.
- Place cucumber slices in a bowl or container; sprinkle with 1/2 teaspoon salt.
- Mix well and refrigerate for at least 20 minutes to draw out water.
- Drain the extracted water, give cucumbers a quick 10-second rinse, then return to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and optional minced garlic.
- Stir until the marinade is evenly combined with cucumber slices, and serve immediately.
Notes
For substitutions, use English cucumber if Persian isn’t available; substitute coconut aminos for soy sauce to make it gluten-free. Adjust chili oil for heat preference. Make ahead: slice and salt cucumbers ahead; add sauce right before serving for crunch. Store leftovers in an airtight container for up to two days—expect cucumbers to soften. If too salty, rinse well; if bland, add more soy sauce or vinegar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian