Description
Refreshing, crunchy, and tangy, this quick Asian cucumber salad is the perfect light side dish for any meal.
Ingredients
2 large English cucumbers or 4–5 Persian cucumbers, thinly sliced
1½ tsp salt
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
1 garlic clove, minced
½ tsp red pepper flakes (optional)
1 tsp toasted sesame seeds
1 green onion, thinly sliced (for garnish)
Instructions
Place sliced cucumbers in a colander and sprinkle with salt. Let sit for 10–15 minutes to draw out excess water.
Rinse cucumbers under cold water, then pat dry with paper towels.
In a mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, and red pepper flakes.
Add cucumbers to the bowl and toss to coat evenly.
Chill in the fridge for 10–15 minutes for best flavor.
Garnish with sesame seeds and green onions before serving.
Notes
Use a mandoline slicer for even, thin slices.
For added crunch, chill cucumbers before slicing.
Adjust spice level by adding more or less red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Asian, Korean-Inspired
