Easy Asian Cucumber Salad
A refreshing salad featuring crisp cucumbers and a vibrant dressing, perfect for summer barbecues or quick lunches.
Ingredients
Cucumber Preparation
- 2 large large cucumbers Choose firm, glossy cucumbers for the best crunch.
- 1 tablespoon salt To draw out moisture.
- 1 tablespoon sugar For balancing flavors.
Dressing Ingredients
- 3 tablespoons soy sauce Brings umami flavor.
- 2 tablespoons rice vinegar Can be substituted with apple cider vinegar.
- 1 tablespoon sesame oil Adds richness.
- 1 teaspoon minced garlic For depth of flavor.
- 1 teaspoon fresh ginger, grated Enhances the dressing.
- 1 tablespoon sesame seeds Optional, for garnish.
- 2 green onions chopped For added freshness.
- to taste Red pepper flakes Optional, for heat.
Instructions
Preparation
- Wash the cucumbers thoroughly. You can peel them if you prefer or leave the skin on for added crunch and nutrients.
- Slice the cucumbers into thin rounds, about ¼ inch thick. A mandolin slicer can be used for uniformity.
- Place the cucumber slices in a large bowl. Sprinkle the salt over them and toss gently to coat. Let sit for about 10 minutes.
- While the cucumbers are resting, mix together the sugar, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl until the sugar dissolves completely.
- After the cucumbers have released some moisture, drain the excess liquid and gently squeeze them to remove any remaining water.
- Pour the dressing over the cucumbers and toss until evenly coated.
- Add sesame seeds and chopped green onions, mixing them in for flavor and garnish.
- If desired, sprinkle red pepper flakes on top according to your taste preferences.
- Let the salad sit for about 15 minutes before serving to allow flavors to meld together.
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Notes
For added texture, consider adding shredded carrots or radishes. Keep the salad chilled until serving.