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Quick Asian Cucumber Salad

Quick Asian Cucumber Salad

Isabella Martinez
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 24 minutes
Course Salad
Cuisine Chinese
Servings 3
Calories 70 kcal

Ingredients
  

  • 5 Persian cucumbers thinly sliced
  • ½ teaspoon salt
  • ½ tablespoon sesame oil
  • ¾ tablespoon light soy sauce
  • ½ –1 tablespoon sugar to taste
  • ¾ tablespoon rice vinegar
  • 1 tablespoon chili oil adjust to heat preference
  • ½ tablespoon sesame seeds
  • ½ tablespoon minced garlic optional

Instructions
 

  • Wash the cucumbers and trim one end. Slice them on a slight angle into thin, oval-shaped pieces.
  • Place the cucumber slices in a bowl and sprinkle with salt. Toss well and refrigerate for 20 minutes to draw out excess moisture.
  • Drain the liquid and briefly rinse the cucumbers under cold water. Return them to the bowl.
  • Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic if using.
  • Toss everything together until evenly coated. Serve immediately for best flavor and crunch.