Description
A refreshing and light Asian Cucumber Salad featuring crunchy cucumber slices tossed in a tangy rice vinegar and soy sauce dressing, enhanced with sesame oil, garlic, and a touch of heat from red pepper flakes. Perfect as a healthy side dish or appetizer.
Ingredients
Scale
Vegetables
- 1 English cucumber (thinly sliced)
- 2 green onions (thinly sliced)
Seasonings & Dressings
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 clove garlic (minced)
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds
Instructions
- Salt the cucumbers: In a colander, toss the thinly sliced cucumbers with 1 teaspoon of salt and let them sit at room temperature for 15 minutes. This process draws out excess moisture for a crisper texture. Afterward, rinse the cucumbers thoroughly with cold water and pat them dry with paper towels.
- Prepare the dressing: In a medium bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and red pepper flakes if using. This mixture creates a balanced, flavorful dressing with tangy, salty, sweet, and mildly spicy notes.
- Toss cucumbers with dressing: Add the drained cucumber slices and thinly sliced green onions to the dressing. Toss well to ensure every slice is evenly coated with the flavorful mixture.
- Chill and serve: Refrigerate the salad for at least 30 minutes to let the flavors meld and the cucumbers absorb the dressing. Just before serving, garnish with toasted sesame seeds for a nutty crunch and visual appeal.
Notes
- For extra crunch, you can add thinly sliced carrots or radishes.
- Adjust the red pepper flakes to your preferred spice level or omit for a milder salad.
- This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
- To make it vegan, ensure your soy sauce is free from fish or animal-derived ingredients.
