Description
A refreshing and quick cucumber salad with a delightful balance of salty, sweet, and spicy flavors, perfect as a side dish or snack.
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle to create oval slices, thickness to preference.
- Add cucumber pieces to a bowl, sprinkle with 1/2 tsp salt, and mix well.
- Refrigerate for 20 minutes to draw out water.
- Drain the water and give cucumbers a quick rinse before returning them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic; stir until well combined.
- Serve chilled, tossing well before serving.
Notes
Use Persian cucumbers for best crunch. Adjust sugar to taste and increase chili oil for spiciness. Fresh herbs can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian