Description
This Asian Cucumber Salad is a light and refreshing dish featuring crisp cucumbers tossed in a tangy dressing of rice vinegar, soy sauce, and sesame oil. It’s quick to prepare, customizable with various vegetables or proteins, and perfect as a side or snack. Enjoy it chilled for a delightful crunch!
Ingredients
Scale
- 4 medium cucumbers
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili oil (optional, for heat)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- Fresh cilantro, for garnish (optional)
Instructions
- Wash the cucumbers thoroughly under cold water. Peel them partially or completely, then slice into thin rounds (about 1/8 inch thick). Place in a large bowl, sprinkle with salt, and toss gently. Let sit for 15-20 minutes to draw out excess moisture.
- In a small bowl, combine sugar, rice vinegar, soy sauce, and sesame oil. If desired, add chili oil for heat. Add minced garlic and grated ginger, whisking until the sugar dissolves. Set aside.
- After the cucumbers have rested, drain excess liquid. Transfer cucumbers back to the bowl, pour the dressing over them, and toss gently to coat. Add sliced green onions and toasted sesame seeds, tossing again to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving. Toss gently before serving and garnish with fresh cilantro if desired. Serve in individual bowls or on a platter.
Notes
- For added texture, consider including shredded carrots or bell peppers.
- For a protein boost, toss in cooked shrimp or tofu.
- Fresh herbs like mint or basil can enhance the flavor profile.
- Adjust the sweetness or saltiness of the dressing to your preference.
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- Cook Time: 0 minutes