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Asian Cucumber Salad

A fresh and crunchy salad made with cucumbers and a tangy dressing, perfect as a side dish or light snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces Persian or English cucumbers, thinly sliced
  • 1 tsp salt
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce Use gluten-free soy sauce for a gluten-free option.
  • 1 tsp sesame oil
  • 1 tsp sugar Adjust for sweetness preference.
  • 1 tsp chili oil or red pepper flakes, to taste
  • 1 tsp sesame seeds For garnish.
  • 1 clove garlic, minced (optional) Add for flavor if desired.

Method
 

Preparation
  1. Thinly slice the cucumbers on the diagonal.
  2. Toss them with salt and let them sit for 10–15 minutes.
  3. Drain the cucumbers, rinse them with water, and pat them dry with a paper towel.
  4. In a bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and chili oil.
  5. Toss the drained cucumbers with the dressing until well coated.
  6. Sprinkle with sesame seeds and minced garlic, if using.
  7. Chill for 10 minutes before serving if desired.

Notes

The salad is best enjoyed within a day or two. Store in an airtight container in the refrigerator. For extra crunch, consider adding bell peppers or carrots. Adjust spice levels according to preference.