Easy Asian Cucumber Salad (Print Version)
# Ingredients:
01 -
5 Persian cucumbers
02 -
½ teaspoon salt
03 -
½ tablespoon sesame oil
04 -
¾ tablespoon light soy sauce
05 -
1 tablespoon sugar
06 -
¾ tablespoon rice vinegar
07 -
1 tablespoon chili oil, adjust to taste
08 -
½ tablespoon sesame seeds
# Instructions:
01 -
Rinse the cucumbers and slice one end at an angle. Continue slicing at an angle to create oval-shaped pieces. Adjust thickness to your preference.
02 -
Add the sliced cucumbers to a bowl and sprinkle with salt. Mix well and refrigerate for at least 20 minutes to draw out excess water.
03 -
Drain the released water and give the cucumbers a quick 10-second rinse before returning them to the bowl.
04 -
Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, and sesame seeds to the cucumbers. Stir until well combined.
05 -
Best served immediately for optimal texture and flavor.
# Notes:
01 -
Adjust the amount of chili oil to suit your heat preference.
02 -
Pairs well with rice, grilled meats, or noodles.