Spicy Asian Cucumber Salad
A vibrant and refreshing salad featuring crisp cucumbers drenched in a tangy, spicy dressing, perfect as a side for summer BBQs or light lunches.
Ingredients
Salad Ingredients
- 2 large large cucumbers Use English or Persian cucumbers for the best crunch.
- 1 tablespoon salt To draw out moisture.
- 2 tablespoons rice vinegar Adds tanginess.
- 1 tablespoon soy sauce Or tamari for gluten-free.
- 1 teaspoon sesame oil For an Asian flavor.
- 1 tablespoon sugar Or honey, to balance the spice.
- 1 teaspoon chili garlic sauce Add more for extra heat.
- to taste sesame seeds For garnish.
- to taste fresh cilantro For garnish.
Instructions
Preparation
- Wash the cucumbers thoroughly and cut them into thin slices or half-moons.
- Place the cucumber slices in a colander and sprinkle them with salt. Allow them to sit for about 10 minutes.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and chili garlic sauce.
- After 10 minutes, rinse the cucumbers under cold water to remove excess salt and pat them dry.
- In a large mixing bowl, combine the cucumbers and the prepared dressing.
- Toss well to coat the cucumbers in the dressing, then top with sesame seeds and freshly chopped cilantro.
- Serve immediately or let sit in the fridge for 10 minutes for flavors to meld.
Notes
Best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.