Description
This Spicy Asian Cucumber Salad is crisp, refreshing, and bursting with bold flavor.
Ingredients
Scale
- 4 Persian cucumbers or 2 English cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) sesame oil
- 1–2 teaspoons chili oil (adjust to taste)
- 1 teaspoon honey or sugar
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame seeds
- 1 tablespoon chopped green onions
Instructions
- Place the thinly sliced cucumbers in a bowl and sprinkle with salt. Let sit for 10–15 minutes to draw out excess moisture.
- Gently squeeze the cucumbers or pat dry with paper towels to remove extra liquid.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, chili oil, honey (or sugar), minced garlic, and grated ginger until well combined.
- Pour the dressing over the cucumbers and toss thoroughly to coat.
- Sprinkle with sesame seeds and chopped green onions. Serve immediately or chill for 10 minutes to allow flavors to deepen.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Spicy Asian Cucumber Salad