Description
This Spicy Asian Cucumber Salad is a refreshingly crisp and flavorful side dish featuring spiral-cut mini cucumbers tossed in a tangy, sweet, and spicy dressing with sesame, soy, and chili oil. Perfect for a light snack or as an accompaniment to grilled or Asian-inspired meals, this salad is quick to prepare and beautifully balances crunch with bold flavors.
Ingredients
Cucumber and Preparation
- 6 Mini cucumbers
- 1 tbsp of salt
Dressing
- ¾ tbsp of brown sugar
- 1 tsp of sesame oil
- 1 tbsp soy sauce
- 1.5 tbsp of rice wine vinegar
- 2 cloves of garlic, crushed or grated
- 1 tsp of sesame seeds
- 2 tsp of chili oil (optional)
- 2 green onions, chopped
Instructions
- Prepare Cucumbers: Cut off the ends of each mini cucumber and place them on a cutting board. Use two chopsticks on either side of the cucumber to guide your knife, then cut the cucumber diagonally into thin slices, flip it 90 degrees and cut diagonally again to create spiral-shaped pieces. Repeat with all cucumbers.
- Salt the Cucumbers: Transfer the spiral-cut cucumber slices to a large bowl. Sprinkle 1 tablespoon of salt over them, toss well to distribute the salt evenly, and let them sit for 15 to 30 minutes. This process helps to draw out excess water, making the cucumbers crunchier.
- Rinse and Dry: After salting, thoroughly rinse the cucumber slices under cold running water to remove excess salt. Drain the cucumbers well and pat dry using paper towels or a clean cloth to remove surface moisture.
- Make the Dressing: In a small bowl, whisk together soy sauce, brown sugar, sesame oil, rice wine vinegar, crushed garlic, chili oil (if using), and sesame seeds until the sugar dissolves and the dressing is well combined.
- Toss Salad: Pour the prepared dressing over the cucumber slices. Toss thoroughly to ensure every piece is coated evenly. Garnish with chopped green onions for fresh flavor and crunch.
- Serve and Enjoy: Serve immediately or chill briefly for extra crispness. This salad is a perfect refreshing, spicy side dish to complement any meal.
Notes
- Using mini cucumbers creates a more tender and less seedy salad, but regular cucumbers can be used if needed.
- The salt draws out moisture to keep the salad crunchy; do not skip this step.
- Adjust the amount of chili oil to your preferred spice level, or omit for a milder salad.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- For a nuttier flavor, lightly toast the sesame seeds before adding them to the dressing.
