Description
A quick and refreshing Asian Cucumber Salad featuring thinly sliced cucumbers in a tangy rice vinegar dressing with sesame oil, soy sauce, and a hint of garlic and spice. Perfect as a light side dish or accompaniment to grilled meats, rice bowls, or noodles.
Ingredients
Scale
Vegetables
- 2 large cucumbers (thinly sliced)
- 1 tablespoon chopped green onions
Seasonings
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- 1 clove garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare Cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle with salt. Toss gently to ensure even coverage, then let sit for 15 to 20 minutes to draw out excess moisture. After resting, rinse the cucumbers under cold water and pat them dry thoroughly with paper towels.
- Make Dressing: In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), minced garlic, and red pepper flakes if using. This combination creates a balanced tangy, savory, and slightly sweet dressing with a hint of heat.
- Combine and Marinate: Add the dried cucumber slices to the dressing and toss well to coat all pieces evenly. Cover and refrigerate for at least 15 minutes to allow flavors to meld and cucumbers to absorb the dressing.
- Serve: Before serving, sprinkle the salad with toasted sesame seeds and chopped green onions for added texture and freshness. Serve chilled as a side dish or accompaniment.
Notes
- For extra crunch and a milder flavor, use Persian or English cucumbers instead of regular cucumbers.
- This salad pairs perfectly with grilled meats, rice bowls, or noodle dishes for a refreshing contrast.
