Description
This Easy Asian Cucumber Salad is the perfect balance of crisp cucumbers, savory sesame oil, tangy rice vinegar, and a hint of chili oil for an added kick. Light, refreshing, and quick to prepare, it’s a great side dish for any meal or a healthy snack. With minimal ingredients and maximum flavor, it’s a crowd-pleasing salad that’s both satisfying and full of vibrant, crunchy texture. Serve it chilled or let it marinate for extra flavor!
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp chili oil (optional for heat)
- 1 tsp sesame seeds (for garnish)
- Salt, to taste
Instructions
- Prepare the Cucumbers: Slice cucumbers thinly. If you prefer, peel them before slicing, but the skin adds extra crunch.
- Salt the Cucumbers: Place the sliced cucumbers in a colander. Sprinkle with salt, toss to coat, and let sit for 10-15 minutes to draw out excess water. Rinse with cold water and pat dry with a towel.
- Make the Dressing: In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, sugar, and chili oil (if using). Stir until the sugar dissolves.
- Toss the Salad: Place cucumbers in a large bowl and pour the dressing over the top. Toss gently to coat the cucumbers evenly.
- Garnish & Serve: Sprinkle sesame seeds on top before serving. This salad is best served immediately, but can be chilled for a few hours to let the flavors marinate.
Notes
- Add Protein: For a more filling meal, top with grilled chicken or shrimp.
- Spicy Version: Increase the chili oil or add red pepper flakes for more heat.
- Herb Additions: Sprinkle chopped cilantro or mint for an added burst of freshness.
- Other Vegetables: Thinly sliced radishes or bell peppers can be added for more color and crunch.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook, Tossing
- Cuisine: Asian