Description
Cool cucumber slices dance with zesty sesame dressing in this refreshing Asian cucumber salad. Crisp ingredients blend perfectly, offering a quick and tangy side dish that delivers bold flavors you’ll crave all summer long.
Ingredients
Scale
Vegetables:
- 5 Persian cucumbers
Seasonings:
- 1/2 teaspoon (2.5 milliliters) salt
- 1/2 tablespoon (7.5 milliliters) sesame oil
- 3/4 tablespoon (11.25 milliliters) light soy sauce
- 3/4 tablespoon (11.25 milliliters) rice vinegar
- 1/2 tablespoon (7.5 milliliters) sesame seeds
Flavor Enhancers:
- 1 tablespoon (15 milliliters) sugar
- 1 tablespoon (15 milliliters) chili oil
- 1/2 tablespoon (7.5 milliliters) garlic minced (optional)
Instructions
- Thoroughly rinse Persian cucumbers under cold water, then slice diagonally into thin, elegant oval-shaped pieces ensuring uniform thickness for optimal texture and flavor absorption.
- Transfer cucumber slices into a bowl, generously sprinkle salt, and gently mix. Refrigerate for 20 minutes to extract excess moisture, creating a crisp and refreshing base.
- Drain accumulated liquid, quickly rinse cucumbers under cold water to remove excess salt, then return to the bowl, maintaining their crisp texture.
- Create a vibrant dressing by combining sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic. Whisk ingredients thoroughly to ensure even coating of cucumber slices.
- Toss cucumber slices in the prepared dressing, ensuring each piece is generously and uniformly covered with the aromatic mixture. Allow flavors to meld for 2-3 minutes before serving.
- Plate the salad in a decorative dish, showcasing the glistening cucumber slices adorned with sesame seeds. Serve immediately to enjoy maximum crunch and flavor intensity.
Notes
- Opt for Persian or English cucumbers as they’re naturally less watery and provide a crisp, clean texture without needing extensive deseeding.
- Salting cucumbers helps remove excess moisture, ensuring a crunchy salad that won’t become soggy when dressed.
- Adjust the chili oil quantity to control heat levels, making the salad suitable for different spice tolerances.
- Swap sugar with honey or stevia for a lower-glycemic option, and use coconut aminos instead of soy sauce for a gluten-free alternative.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 70
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg