Description
A refreshing and spicy cucumber salad with a delightful crunch and a hint of heat.
Ingredients
Scale
- 6 mini cucumbers or Persian cucumbers
- 2 teaspoons salt (for draining)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon Chinese chili oil
- 1 tablespoon white granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 2 tablespoons green onion, finely sliced
Instructions
- Wash the cucumbers thoroughly and trim off the ends.
- Place one cucumber between two chopsticks you don’t mind nicking (disposable chopsticks work well). Slice thin diagonal cuts along the top, then flip the cucumber over and repeat on the other side. Cut the cucumber in half and repeat with the remaining cucumbers. Be sure to slice at an angle—straight cuts won’t create the spiral effect. Transfer the prepared cucumbers to a large bowl; preferred, you can simply thinly slice the cucumbers instead.
- Sprinkle the salt over the cucumbers and gently massage it in. Let them sit for about 5 minutes to draw out excess moisture, but no longer than 10 minutes to prevent them from becoming too soft.
- Rinse the cucumbers under cold water 3–4 times to remove all the salt, then strain well and set aside.
- In a separate bowl, mix together all the dressing ingredients until combined.
- Pour the dressing over the cucumbers, gently toss to coat, and serve. Enjoy!
Notes
- For a milder version, reduce the amount of chili oil.
- This salad is best served immediately for maximum crunch.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg