Asian Cucumber Salad Recipe
This asian cucumber salad recipe is the perfect refreshing and spicy side dish. Loaded with incredible flavors, the crispy cucumbers soak up all that sauce, making for an unforgettable bite. The best part is this salad only gets better with time, so make some extra and enjoy it for the days to come!
Ingredients
- 4 Persian cucumbers sliced into ½ inch rounds (or 1 English cucumber)
dressing:
- 2 garlic cloves minced
- ½ tsp freshly grated ginger
- 1/2 tsp salt
- 2 tsp soy sauce
- 1 tsp white vinegar
- 1 Tbsp sugar
- 1 tsp toasted sesame oil
- 2 Tbsp olive oil
- 2 tsp crispy chili oil
- sesame seeds for garnish optional
- fresh cilantro for garnish optional
Instructions
- Slice the cucumbers in half then 1/2-inch circles (note: If using an English cucumber, cut it in half lengthwise and slice it into 1/2-inch slices.)
- In a bowl, combine the ingredients for the dressing.
- Add sliced cucumbers to a large bowl and toss with the dressing.
- Garnish with sesame seeds and cilantro.
- Serve and enjoy, friends.
Notes
- Best crunch. For a crispier salad, add the sliced cucumbers to a bowl of ice-cold water. Add a teaspoon of salt and let them sit for 30 minutes. Rinse the cucumber a few times to remove all the salt. Pat the cucumbers dry before adding the dressing.
- Let the cucumbers sit. For the best flavor, let the cucumbers marinate in the salad dressing in the fridge for a few hours.
- Leftovers. Store leftover cucumber salad in an airtight container in the fridge for up to 3 days.