Asian Cucumber Salad
This refreshing Asian cucumber salad features crisp, lightly scored cucumbers tossed in a savory-sweet dressing of rice vinegar, soy sauce, sesame oil, and chili oil. Quick to prepare and bursting with flavor, it makes a perfect side dish or light appetizer.
A delightful twist on traditional cucumber salads, this version combines the freshness of Asian ingredients with a balance of sweet and savory flavors.
Instructions
- 1
Run the tines of a fork down the length of each cucumber to lightly score the skin. This helps the dressing adhere better. Slice the cucumbers thin, about one-eighth inch thick.
- 2
Place the cucumbers in a bowl, sprinkle with salt, and let them sit for to 20 minutes. This step draws out excess moisture and keeps the salad crisp.
- 3
While the cucumbers rest, prepare the dressing. Combine the rice vinegar, soy sauce, sugar, and garlic in a bowl. Whisk until the sugar is fully dissolved.
- 4
Pour the liquid extracted from the cucumbers out of the bowl. Pat the cucumbers dry with paper towels. Pour the dressing over the cucumbers and toss until evenly coated.
- 5
Finish by adding green onions, toasted sesame seeds, and chili oil. Serve chilled.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the crisp cucumbers and bright vinegar mingle with the toasted sesame notes. This salad is a quiet celebration of freshness, balance, and the joy of simple, thoughtful flavors. Enjoy it with a fork and a friend, or spoon it up for an indulgent treat.
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