Easy Asian Cucumber Salad (Print Version)
# Ingredients:
01 -
2 large cucumbers, English or Persian
02 -
1 teaspoon salt
03 -
2 tablespoons rice vinegar
04 -
1 tablespoon soy sauce or tamari (for gluten-free)
05 -
1 tablespoon sesame oil
06 -
1 tablespoon honey or sugar (for vegan)
07 -
1 teaspoon minced garlic
08 -
1/2 teaspoon red pepper flakes
09 -
1 tablespoon sesame seeds, for garnish
10 -
2 green onions, thinly sliced
# Instructions:
01 -
Wash the cucumbers and slice them thinly (about 2mm thick). Place the slices in a bowl and sprinkle with salt. Let sit for 5-10 minutes to draw out excess water. After 10 minutes, rinse the cucumbers with cold water and pat dry with a paper towel.
02 -
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, and red pepper flakes.
03 -
Toss the cucumbers with the dressing until well coated. Sprinkle with sesame seeds and sliced green onions. Serve immediately or chill for 30 minutes for enhanced flavor.
# Notes:
01 -
Use English or Persian cucumbers for thinner skin and fewer seeds.
02 -
Slice cucumbers thinly to enhance flavor absorption.
03 -
Chill the mixture for 30 minutes to improve taste.
04 -
Adjust the spice level by varying the amount of red pepper flakes.
05 -
Add texture with toppings like chopped peanuts or crispy fried shallots.