Refreshing Asian Cucumber Salad
A quick and easy Asian-inspired cucumber salad perfect as a side dish or light lunch. The cucumbers are tossed in a vibrant, tangy dressing.
Equipment
- Mixing bowl
- Colander
- Measuring cups and spoons
- Sharp Knife or Mandoline Slicer
Ingredients
Ingredients
- 2 large English or Persian Cucumbers Thinly sliced
- 1/2 cup Rice Vinegar
- 1/4 cup Soy Sauce (low sodium)
- 2 tablespoons Sesame Oil
- 1 tablespoon Sugar or to taste
- 1 clove Garlic minced
- 1 teaspoon Ginger grated fresh
- 1/4 cup Cilantro chopped fresh, optional
- 1/4 cup Sesame Seeds toasted, optional
- Pinch Red Pepper Flakes optional
Instructions
Instructions
- If using English cucumbers, peel them. For Persian cucumbers, peeling is optional. Thinly slice the cucumbers using a mandoline slicer or sharp knife.
- Place the cucumber slices in a colander and sprinkle with a generous pinch of salt. Let them sit for 10-15 minutes to draw out excess moisture.
- Rinse the cucumbers under cold water and drain thoroughly. Pat them dry with paper towels.
- In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger. Add red pepper flakes if desired.
- Add the drained cucumbers to the bowl with the dressing. Gently toss to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Before serving, garnish with fresh cilantro and toasted sesame seeds, if desired.
Notes
For a spicier salad, increase the amount of red pepper flakes. You can also add other vegetables such as shredded carrots or bell peppers. Adjust the sugar to your preference.