Asian Cucumber Salad Recipe
This Asian Cucumber Salad Recipe brings together crisp cucumbers with bold Asian flavors. The dish combines sweet, sour, and spicy elements perfectly.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Vegetable peeler
- Small whisk
Ingredients
- 4 large cucumbers thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon red chili flakes
- 2 green onions chopped
- 1 tablespoon sesame seeds
- 2 cloves garlic minced
Instructions
- Wash cucumbers thoroughly under cold water.
- Peel cucumbers using a vegetable peeler.
- Slice cucumbers into thin, even rounds.
- Place sliced cucumbers in large mixing bowl.
- Sprinkle salt over cucumbers evenly.
- Let cucumbers sit for 15 minutes.
- Drain excess water from salted cucumbers.
- Add rice vinegar to the bowl.
- Pour sesame oil over the cucumbers.
- Sprinkle sugar and chili flakes evenly.
- Add minced garlic and green onions.
- Toss all ingredients together gently.
- Garnish with sesame seeds on top.
- Chill for one hour before serving.
Notes
- Use English cucumbers for less seeds and better texture
- Salt the cucumbers first to remove excess moisture
- Adjust chili flakes according to your heat preference
- Fresh garlic tastes better than garlic powder
- Toast sesame seeds lightly for enhanced nutty flavor