Ingredients
Salad
- 6 Persian cucumbers
- 1 tablespoon salt
Dressing
- 1 tablespoon soy sauce
- 1 ½ tablespoons rice vinegar
- 1 tablespoon honey
- 2 tablespoons chili oil crisp
- 2 cloves garlic, grated
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 3 stalks green onion, diced
Instructions
- Cut the cucumbers: Slice off the ends of each cucumber. Place a cucumber between two chopsticks and make thin diagonal cuts at a 45-degree angle, ensuring not to slice all the way through. Flip the cucumber and slice thinly in straight cuts perpendicular to the first cuts, creating a decorative pattern.
- Salt the cucumbers: Place the cut cucumbers into a bowl, sprinkle with 1 tablespoon of salt, and toss to combine. Let the cucumbers sit for 5 minutes to draw out excess moisture. Rinse thoroughly with water to remove the salt and pat dry with paper towels.
- Make the dressing: In a small bowl, whisk together soy sauce, rice vinegar, honey, chili oil crisp, grated garlic, sesame oil, sesame seeds, and diced green onions until well combined and flavorful.
- Combine and serve: Pour the dressing over the cucumbers and gently toss to evenly coat. Serve the salad immediately for the best crispness and fresh taste. Enjoy this zesty, spicy Asian cucumber salad as a refreshing side dish or appetizer.
Notes
- For a less spicy version, reduce the amount of chili oil or omit entirely.
- You can substitute Persian cucumbers with English cucumbers if needed.
- Letting the cucumbers sit with salt helps remove excess water, making the salad crisper.
- This salad is best served fresh but can be refrigerated in an airtight container for up to 1 day.
- Add toasted peanuts or fresh cilantro as optional toppings for additional texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
