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Asian Cucumber Salad

A crisp, tangy, and refreshing cucumber salad tossed in a savory sesame-soy dressing with garlic, chili, and toasted sesame seeds.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 6 Persian cucumbers thinly sliced
  • 1 teaspoon salt for draining cucumbers
  • 2 green onions thinly sliced
  • 1 tablespoon toasted sesame seeds
Dressing
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 2 garlic cloves minced
  • 1 teaspoon chili oil
  • 1 teaspoon red chili flakes
  • 1 teaspoon fresh ginger grated

Equipment

  • Mixing bowl
  • Whisk
  • mandoline slicer

Method
 

  1. Thinly slice the cucumbers and toss them with salt in a colander. Let sit for 15 minutes to remove excess moisture.
  2. Pat the cucumbers dry thoroughly using paper towels or a clean kitchen towel.
  3. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, chili oil, chili flakes, and grated ginger.
  4. Combine the cucumbers and green onions in a serving bowl.
  5. Pour the dressing over the cucumbers and toss gently until evenly coated.
  6. Sprinkle with toasted sesame seeds and chill for 10 minutes before serving.

Notes

For extra crunch, add crushed peanuts or serve immediately after tossing. Adjust chili oil to your preferred spice level.