Asian Cucumber Salad
A refreshing salad combining crunchy cucumbers with a tangy and slightly sweet dressing, perfect for a side dish or snack.
Ingredients
Main Ingredients
- 4 pieces English cucumbers, thinly sliced
- 0.5 teaspoon salt for seasoning cucumbers
- 2 pieces green onions, finely sliced
- 0.5 cup rice vinegar
- 1.5 teaspoon sesame oil
- 1 teaspoon reduced-sodium soy sauce
- 2 teaspoon minced garlic (about 4 cloves)
- 1 tablespoon granulated sugar
- red pepper flakes and sesame seeds for serving
Instructions
Preparation
- Thinly slice 4 English cucumbers, then add 1/2 teaspoon salt and gently toss to combine. Chill in the refrigerator for 20 minutes.
- In a bowl, combine 2 green onions, 1/2 cup rice vinegar, 1 1/2 teaspoons sesame oil, 1 teaspoon reduced-sodium soy sauce, 2 teaspoons minced garlic, and 1 tablespoon granulated sugar. Stir well to ensure the sugar is completely dissolved.
- Drain the salt water from the cucumbers. Do not rinse the cucumbers; just remove the excess water.
Mixing
- Pour the dressing over the cucumber slices and toss to coat the cucumbers evenly.
- Garnish with crushed red pepper flakes and sesame seeds.
Serving
- Serve immediately.
Notes
For extra crunch, use a mandoline slicer to get perfectly thin cucumber slices. Allow the cucumbers to chill for longer if you prefer a colder salad. Feel free to adjust the amount of sugar in the dressing depending on your taste preference. Store leftovers in an airtight container in the refrigerator and consume within a day for optimal freshness.