Description
A refreshing cucumber salad balancing toasted sesame, rice vinegar, sweetness, and chili oil heat, perfect for hot nights and rich dishes.
Ingredients
- 5 Persian cucumbers (or 3–4 small English cucumbers), rinsed
- 1/2 tsp fine salt
- 1/2 tbsp toasted sesame oil
- 3/4 tbsp light soy sauce (or low-sodium tamari)
- 1/2–1 tbsp granulated sugar (adjust to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil (reduce or omit for mild flavor)
- 1/2 tbsp toasted sesame seeds
- 1/2 tbsp minced garlic (optional)
Instructions
- Rinse cucumbers and trim one end. Slice at a 45° angle about 1/8–1/4 inch thick.
- Put cucumber slices in a bowl, sprinkle with 1/2 tsp salt, toss gently, cover, and refrigerate for at least 20 minutes.
- Drain liquid, rinse slices under cold water, and pat dry.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic to the cucumbers.
- Stir gently until evenly coated. Taste and adjust flavors as needed.
- If desired, chill for 10–15 minutes before serving.
Notes
For best texture, chill after dressing. Store in an airtight container for up to 48 hours. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian