Description
A light, tangy, and spicy cucumber salad perfect for pairing with stir-fries, grilled meats, or noodles. Ready in under 15 minutes with bold Asian flavors.
Ingredients
Scale
- 4 Persian or Japanese cucumbers
- 1 tsp salt
- 2 tbsp chili oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tsp sesame seeds
Instructions
- Wash and thinly slice the cucumbers into coins or half-moons.
- Toss cucumber slices with salt and let sit for 5-10 minutes to draw out moisture.
- Rinse cucumbers under cold water and drain well.
- In a small bowl, whisk together chili oil, soy sauce, rice vinegar, sesame oil, minced garlic, sugar, and sesame seeds.
- Pour the dressing over cucumbers and mix gently.
- Refrigerate for at least 10 minutes before serving.
Notes
Use spiral-cut cucumbers for extra flair. Adjust chili oil to taste. Add peanuts, tofu, or edamame for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 2g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg