Description
This refreshing, crisp, and savory salad is the perfect side dish for any occasion. Featuring vibrant Persian cucumbers tossed in a tangy marinade of rice vinegar, toasted sesame oil, and spicy chili oil, this dish delivers a bold flavor profile with minimal effort. It is a quick, healthy, and budget-friendly recipe that pairs perfectly with grilled meats, noodle bowls, or as a cooling standalone snack.
Ingredients
5 Persian cucumbers
1/2 tsp salt
1/2 tbsp toasted sesame oil
3/4 tbsp light soy sauce
1/2 tbsp sugar
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp toasted sesame seeds
1/2 tbsp minced garlic
Instructions
Rinse the cucumbers thoroughly and slice them diagonally into oval pieces.
Place cucumbers in a large bowl, sprinkle with salt, and toss well to coat.
Refrigerate for 20 minutes to draw out excess moisture.
Drain all released liquid from the bowl after 20 minutes.
Prepare the dressing by whisking together soy sauce, sesame oil, sugar, rice vinegar, chili oil, and minced garlic.
Pour the dressing over the cucumbers and toss thoroughly to combine.
Top with toasted sesame seeds and serve immediately.
Notes
Use English cucumbers as a substitute if Persian cucumbers are unavailable. Adjust the sugar to your desired sweetness level and customize the chili oil quantity based on your preference for heat. You can use tamari as a soy sauce substitute if you require a gluten-free dish.
- Prep Time: 25
- Category: Appetizers
- Method: No-Cook
- Cuisine: Asian-Inspired