Spicy Asian Cucumber Salad- Quick & Refreshing Recipe
Craving something zesty, crunchy, and packed with flavor? Look no further than this Spicy Asian Cucumber Salad! In just minutes, you can whip up a refreshing side dish that perfectly balances cool cucumber with a fiery, tangy dressing, making it an ideal accompaniment to any meal or a light snack on its own. It’s truly a burst of fresh deliciousness in every bite!
Ingredients
- 2 large English cucumbers (or 4-5 Persian cucumbers)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 teaspoon red chili flakes (or 1 teaspoon chili oil, adjust to taste)
- 1/4 teaspoon salt (plus more for salting cucumbers)
- Optional: 1 tablespoon chopped fresh cilantro
- Optional: 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Wash and dry the cucumbers. Slice them into thin rounds (about 1/8 inch thick) or, for a more rustic texture, gently smash them with the side of a knife and then cut into irregular bite-sized pieces.
- Place the sliced/smashed cucumbers in a colander. Sprinkle with 1/2 teaspoon of salt and let them sit for 10-15 minutes to draw out excess water. This helps keep the salad crunchy.
- While the cucumbers are draining, prepare the dressing. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, granulated sugar, minced garlic, and red chili flakes (or chili oil).
- After 10-15 minutes, gently squeeze out any remaining water from the cucumbers. You can use paper towels or a clean kitchen towel for this.
- Transfer the drained cucumbers to a serving bowl. Pour the prepared dressing over the cucumbers and toss gently to ensure everything is well coated.
- For best flavor, let the salad chill in the refrigerator for at least 15-30 minutes before serving.
- Garnish with fresh cilantro and toasted sesame seeds, if using, just before serving.
