Asian cucumber salad
This Asian cucumber salad that’s as refreshing as it is delicious. The salad is light, flavorful, and incredibly easy to prepare.
Ingredients
Instructions
Start by washing the cucumbers thoroughly. Slice them thinly—using a mandoline slicer can save time and ensure even slices. Place the cucumber slices in a colander and sprinkle them with a generous amount of salt. Toss to coat evenly.
For the dressing, combine in a small bowl 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil. For an added kick, you can sprinkle in some red pepper flakes or a dash of chili oil. Whisk everything together until well combined.
Place the prepared cucumber slices in a large bowl. Pour the dressing over the cucumbers and toss until they are well coated. Allow them to marinate for at least 15 minutes as this gives the cucumbers time to absorb all the wonderful flavors.
Notes
Salting the cucumbers helps draw out excess moisture, which keeps your salad from becoming soggy. Let the cucumbers sit for about 15 minutes, then rinse off the salt and pat them dry with a paper towel.
Once marinated, your salad is ready to serve! For an extra burst of flavor and texture, consider adding a sprinkle of sesame seeds, sliced green onions or just sliced onion, crispy garlic or crushed peanuts.
If you have leftovers, store the salad in an airtight container in the refrigerator. It will stay fresh for up to two days, but it’s best enjoyed within the first 24 hours.