Description
A refreshing and spicy cucumber salad featuring crisp mini cucumbers tossed in a tangy rice vinegar dressing with garlic, soy sauce, and a kick of chili oil, garnished with toasted sesame seeds. Perfect as a light appetizer or side dish ready in just 20 minutes.
Ingredients
Salad
- 5 to 6 mini cucumbers
- 1/2 teaspoon salt
Dressing
- 2 tablespoons rice vinegar
- 1 teaspoon light soy sauce
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1 tablespoon chili oil (use less if you prefer less spicy)
- 1 teaspoon white toasted sesame seeds
Instructions
- Prepare Cucumbers: Cut and discard the ends of the cucumbers. Place one cucumber between two disposable chopsticks, then make thin diagonal slices at a 45 degree angle on one side. Flip the cucumber over and repeat, then cut the cucumber crosswise in half. Repeat with remaining cucumbers and transfer all to a large bowl.
- Salt Cucumbers: Add 1/2 teaspoon salt to the cucumbers and toss thoroughly with your hands. Let them sit for about 15 minutes to draw out excess water.
- Rinse and Drain: Rinse the cucumbers with cold water to remove salt and discard the released water. Drain thoroughly and lightly pat the cucumbers dry with a clean towel or paper towels.
- Make Dressing: In a small bowl, combine rice vinegar, light soy sauce, minced garlic, sugar, and chili oil. Mix well until the sugar dissolves.
- Toss & Serve: Just before serving, pour the dressing over the cucumbers and mix well to coat. Note that cucumbers will release water if left long, so drain any excess liquid before tossing. Serve the salad at room temperature as a fresh appetizer or side dish.
Notes
- Adjust chili oil quantity according to preferred spice level.
- Use disposable chopsticks or similar tools to create the crisscross cucumber cut for better texture and flavor absorption.
- Serve immediately for best texture, as cucumbers tend to release water over time.
- This salad is great for hot weather or as a refreshing side alongside heavier dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
