Ingredients
Salad Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
Dressing Ingredients
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp minced garlic (optional)
Instructions
- Slice the cucumbers: Rinse the cucumbers under cold water. Slice off one end at an angle, then continue slicing the cucumbers at an angle to create oval-shaped slices. The thickness of the slices can be adjusted according to your preference.
- Salt and chill: Place the cucumber slices in a bowl or container, sprinkle with 1/2 teaspoon of salt, and mix well to distribute the salt evenly. Refrigerate the salted cucumbers for at least 20 minutes to draw out excess water and enhance crunchiness.
- Rinse and drain: After chilling, drain the accumulated water from the cucumbers and quickly rinse them under running water for about 10 seconds to remove excess salt. Drain well and return the cucumbers to the bowl or container.
- Prepare and add dressing: Add sesame oil, light soy sauce, sugar (adjust between 1/2 to 1 tablespoon based on sweetness preference), rice vinegar, chili oil, sesame seeds, and minced garlic to the cucumbers.
- Toss and serve: Stir all ingredients thoroughly until the cucumbers are well coated with the dressing. Serve immediately and enjoy this fresh, flavorful cucumber salad.
Notes
- Adjust sugar quantity to taste for a sweeter or less sweet salad.
- Minced garlic is optional; omit if you prefer a milder flavor.
- Refrigerating cucumbers with salt helps to draw out excess moisture and improve texture.
- Use Persian cucumbers for their thin skin and fewer seeds for the best texture.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian