Description
A quick and refreshing Homemade Asian Cucumber Salad featuring crunchy mini cucumbers tossed in a flavorful mix of soy sauce, rice vinegar, chili crisp, sesame seeds, sugar, and sesame oil. Perfect as a light side dish or appetizer, ready in just 5 minutes and ideal for a vibrant, tangy snack.
Ingredients
Salad
- 8 mini cucumbers, thinly sliced
- 2 cloves garlic, minced
Dressing
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons chili crisp (adjust to taste)
- 2 teaspoons sesame seeds
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- Salt, to taste
Instructions
- Prepare the cucumbers and garlic: Slice the mini cucumbers into thin rounds and mince the garlic cloves finely to infuse maximum flavor.
- Make the dressing: In a mixing bowl, combine soy sauce, rice vinegar, chili crisp, sesame seeds, sugar, and sesame oil. Whisk diligently until the sugar is dissolved and the ingredients are well blended.
- Toss the salad: Add the sliced cucumbers and minced garlic into the bowl with the dressing. Stir thoroughly to coat every cucumber slice evenly with the flavorful dressing.
- Season and serve: Taste your salad and add salt as needed to balance the flavors. Enjoy immediately for the freshest taste, or cover and refrigerate until ready to serve.
Notes
- Adjust the amount of chili crisp to control the spice level according to your preference.
- For crunchier cucumbers, soak sliced cucumbers in ice water for 10 minutes before preparing the salad.
- This salad can be refrigerated for up to 2 days, but is best enjoyed fresh.
- Swap mini cucumbers with English cucumbers if unavailable; just slice similarly thin.
- Optional: Garnish with chopped fresh cilantro or green onions for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
