Description
A vibrant and refreshing Spicy Asian Cucumber Salad featuring thinly sliced cucumbers tossed in a tangy and spicy dressing of rice vinegar, soy sauce, sesame oil, chili paste, and a touch of sugar, garnished with green onions and toasted sesame seeds. Perfect as a light appetizer or side dish to enhance your meal with a burst of fresh flavors and a satisfying crunch.
Ingredients
Scale
Salad
- 2 large cucumbers
- 1 tablespoon salt
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili paste
- 1 teaspoon sugar
Garnish
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Slice Cucumbers: Thinly slice the cucumbers and place them in a large bowl to prepare them for salting.
- Salt Cucumbers: Sprinkle the salt over the sliced cucumbers and let them sit for 10 minutes to draw out excess water, which helps keep the salad crisp.
- Prepare Dressing: In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, chili paste, and sugar until well combined to form a flavorful dressing.
- Rinse Cucumbers: Drain the salted cucumbers and rinse them thoroughly under cold water to remove excess salt, then drain again.
- Toss Cucumbers with Dressing: Add the cucumbers to the dressing bowl and toss gently to ensure they are evenly coated with the spicy, tangy sauce.
- Add Garnishes: Stir in the chopped green onions and sesame seeds to add freshness and crunch to the salad.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill nicely.
Notes
- For extra crunch, you can sprinkle some crushed peanuts on top before serving.
- Adjust chili paste quantity based on your preferred spice level.
- If soy sauce is unavailable, tamari can be used as a gluten-free alternative.
- This salad is best served chilled but can be left at room temperature for up to an hour before serving.
- Use Japanese or English cucumbers for thinner skins and fewer seeds.
