Description
A refreshing and light Asian Cucumber Salad featuring thinly sliced cucumbers tossed in a tangy dressing of rice vinegar, soy sauce, sesame oil, garlic, and ginger. Enhanced with green onions, toasted sesame seeds, and a touch of heat from optional red pepper flakes. Perfect as a side dish or a cooling appetizer.
Ingredients
Scale
Salad
- 3 medium cucumbers, thinly sliced
- 1 teaspoon salt
- 2 green onions, finely sliced
- 1 tablespoon sesame seeds, toasted
- Red pepper flakes, to taste (optional)
- Fresh cilantro, for garnish
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
Instructions
- Prep Cucumbers: Begin by washing the cucumbers thoroughly under cold water. Pat them dry with a paper towel to remove any excess moisture.
- Slice Cucumbers: Slice the cucumbers thinly using a knife or mandoline for even thickness. Place the slices into a colander set over a bowl or sink to soak up excess moisture.
- Salt the Cucumbers: Sprinkle the sliced cucumbers evenly with salt and mix gently. Let them sit for 10-15 minutes to draw out excess water and keep the salad crisp.
- Make the Dressing: Meanwhile, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger in a mixing bowl until the sugar dissolves completely and the mixture is well combined.
- Rinse and Drain: After the cucumbers have released their moisture, rinse them under cold water to remove the salt. Drain thoroughly and pat dry with paper towels to avoid sogginess.
- Toss Salad: In a large bowl, combine the drained cucumbers with the prepared dressing. Toss to evenly coat every slice with the flavorful dressing.
- Add Garnishes: Mix in the finely sliced green onions and toasted sesame seeds. If desired, sprinkle red pepper flakes to add a spicy kick.
- Final Toss: Toss all ingredients once more to ensure even distribution of flavors and garnishes.
- Chill: Refrigerate the salad for at least 10 minutes before serving to allow the flavors to meld beautifully.
- Serve: Serve the salad chilled, garnished with fresh cilantro for an enhanced fresh aroma and taste.
Notes
- Using a mandoline ensures uniform cucumber slices for even flavor absorption and texture.
- Salting cucumbers is key to removing excess water and avoiding a watery salad.
- Adjust sugar and soy sauce according to your taste preference for sweetness and saltiness.
- To make this salad vegan, ensure the soy sauce used is vegan-friendly.
- The salad is best enjoyed fresh but can be refrigerated for up to 1 day.
