Spicy Asian Cucumber Salad
A refreshing and zesty salad featuring crunchy cucumbers tossed in a savory dressing of soy sauce, rice vinegar, and chili oil.
Ingredients
Main ingredients
- 2 large large cucumbers English or Persian cucumbers are ideal.
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil Adjust according to spice preference.
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- to taste sesame seeds for garnish Sprinkle on top before serving.
- to taste chopped green onions for garnish Sprinkle on top before serving.
Instructions
Preparation
- Rinse and dry your cucumbers. Depending on your preference, either peel them or leave the skin on for added texture. Slice them thinly using a sharp knife or a mandoline for uniformity.
- In a bowl, whisk together the soy sauce, rice vinegar, chili oil, sugar, minced garlic, and sesame oil until well combined.
- In a large mixing bowl, combine the sliced cucumbers and the dressing. Toss gently to ensure all cucumber slices are evenly coated.
- Allow the salad to sit for at least 10 minutes to let the flavors meld together.
- Just before serving, sprinkle sesame seeds and chopped green onions on top for an extra crunch and a pop of color.
Notes
Choose fresh ingredients for the best flavor. Feel free to incorporate other fresh veggies like julienned carrots or bell peppers for added nutrition and crunch. This salad can be made a few hours in advance; just keep it refrigerated and add garnishes right before serving.