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Ellie King

Easy Asian Cucumber Salad

Enjoy thinly sliced cucumbers tossed in a delicious tangy and savory dressing for this easy Asian cucumber salad. A great choice for an appetizer or as a side dish!
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Cook Time 25 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: asian
Ingredients Method Notes

Ingredients
  

  • 5 Persian cucumbers
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil
  • 3/4 tbsp light soy sauce
  • 1/2-1 tbsp sugar see notes
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil
  • 1/2 tbsp sesame seeds
  • 1/2 tbsp garlic minced optional

Method
 

  1. Rinse and slice one end of the cucumber at an angle.
  2. Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
  3. Add to a bowl/container and sprinkle 1/2 tsp of salt.
  4. Mix that well and refrigerate for at least 20 minutes to draw out the water.
  5. Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
  6. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
  7. Stir until well combined and serve. Enjoy!

Notes

*Sugar: Start with 1/2 tbsp of sugar and taste. If needed, add more sugar to the dressing. For me, it depends on the day and type of chili oil I use. Adjust accordingly to your preference.
*Garlic: Optional but highly recommended. I sometimes add it, and sometimes don't--it just depends on what I prefer for the day.
*Chili oil: The amount of chili oil should be up to heat preference. Adjust accordingly. Here's my homemade chili oil recipe. Or you can also try my easy 5-minute version.
*Best served immediately.