This spicy Asian cucumber salad recipe has crisp cucumbers, balanced sweet-salty-tangy dressing, and that sesame-chili finish that makes it pop.Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
The dressing is perfectly balanced with soy sauce for savory depth, vinegar for tang, and chili oil adds that spicy, aromatic flavor that tastes like a good noodle shop.
INGREDIENTS FOR THE SALAD
– Mini cucumbers
– Salt
– Soy sauce
– Garlic
– Rice vinegar
– Chinese chili oil
– White granulated sugar
– Sesame oil
– Sesame seeds
– Green onion
Wash the cucumbers and trim the ends. Place one cucumber between two chopsticks. Slice thin diagonal cuts along the top. Flip and repeat on the other side.
STEP 1: PREP THE CUCUMBERS
STEP 2: SALT AND DRAIN
Sprinkle salt over the cucumbers. Let sit 5 minutes to draw out water. Rinse cucumbers under cold water to remove salt. Drain well and set aside.
STEP 3: MAKE THE DRESSING
In a bowl, mix soy sauce, garlic, vinegar, chili oil, sugar, sesame oil, sesame seeds, and green onion until combined.
STEP 4: TOSS AND SERVE
Pour dressing over cucumbers and toss gently to coat. Serve immediately for the best crunch.
PRO TIPS
- Drain the cucumbers well to prevent turning watery
- Let the salad rest for the flavors to meld
- Serve with a protein like soft boiled egg or shredded chicken
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.