Refreshing Asian Cucumber Salad
A light and flavorful cucumber salad with a tangy Asian-inspired dressing. Perfect as a side dish or light lunch.
Equipment
- Mixing Bowl
- Colander
- Measuring Cups and Spoons
- Whisk
Ingredients
Main Ingredients
- 2 large Cucumbers thinly sliced
- 0.5 cup Rice Vinegar
- 0.25 cup Soy Sauce (low sodium)
- 2 tablespoons Sesame Oil
- 2 tablespoons Sugar or to taste
- 1 tablespoon Sesame Seeds
- 1 clove Garlic minced, or 1/2 teaspoon garlic powder
- 0.25 teaspoon Red Pepper Flakes optional, for spice
- 0.25 cup Cilantro chopped fresh, optional, for garnish
- Generous Pinch Salt for drawing out moisture from cucumbers
Instructions
Instructions
- Thinly slice the cucumbers using a mandoline slicer or sharp knife. If using a mandoline, exercise caution!
- Place the sliced cucumbers in a colander and sprinkle generously with salt. Let them sit for 15-20 minutes to draw out excess moisture.
- Rinse the cucumbers under cold water and pat them dry with paper towels.
- In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic (or garlic powder), and red pepper flakes (if using).
- Taste and adjust seasonings as needed. Add more sugar for sweetness or more rice vinegar for tanginess.
- Add the dried cucumber slices to the bowl with the dressing and gently toss to coat.
- Sprinkle with sesame seeds and cilantro (if using).
- Serve immediately or chill for at least 30 minutes to allow the flavors to meld. The salad will taste even better after chilling!
Notes
For a spicier salad, add more red pepper flakes or a pinch of cayenne pepper. You can also add other vegetables like shredded carrots or bell peppers. Feel free to experiment with different herbs like mint or basil instead of cilantro.