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Easy Asian Cucumber Salad

A refreshing salad featuring crisp Persian cucumbers and vibrant flavors, perfect as a side dish or snack.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces Persian cucumbers
  • 1/2 tsp salt Use to draw out excess water
  • 1/2 tbsp sesame oil
  • 3/4 tbsp light soy sauce
  • 1/2-1 tbsp sugar Adjust according to preference
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil Adjust for spiciness
  • 1/2 tbsp sesame seeds
  • 1/2 tbsp garlic (minced, optional) Adds flavor if desired

Method
 

Preparation
  1. Rinse and slice one end of the cucumber at an angle.
  2. Continue slicing at an angle to create oval slices, adjusting the thickness to your preference.
  3. Add the slices to a bowl/container and sprinkle with 1/2 tsp of salt. Mix well and refrigerate for at least 20 minutes to draw out the water.
  4. Drain the water and give the cucumbers a quick 10-second rinse before returning them to the bowl/container.
  5. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).
  6. Stir until well combined and serve. Enjoy!

Notes

This salad can be stored in the fridge for up to 3 days in an airtight container. Best enjoyed cold. Can be made ahead for meal prep or dinner parties.