Description
A crisp and refreshing Asian-inspired cucumber salad tossed in a tangy sesame-soy dressing, perfect as a light appetizer or side dish.
Ingredients
- 2–3 English or Persian cucumbers (thinly sliced)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1 garlic clove, minced
- Chili flakes (to taste)
- 1 tsp toasted sesame seeds
- 1 green onion, finely sliced
- Salt (for pre-salting cucumbers)
Instructions
- Slice Cucumbers: Use a sharp knife or mandoline to cut thin slices or half-moons.
- Salt Cucumbers: Place cucumbers in a colander, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
- Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar or honey, garlic, and chili flakes.
- Toss and Chill: Combine drained cucumbers with the dressing. Mix well and refrigerate for 10–15 minutes.
- Garnish and Serve: Top with toasted sesame seeds and chopped green onions before serving.
Notes
You can make this salad ahead of time — it gets even better as the flavors marinate. For a spicier kick, increase the chili flakes or add a splash of chili oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian