Description
Asian Cucumber Salad is a quick, spicy, and crunchy side dish made with fresh cucumbers, sesame oil, chili flakes, and a sweet-tangy vinegar dressing. Ready in under 20 minutes, it’s the perfect refreshing bite to balance bold main dishes.
Ingredients
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1 cucumber (~8 oz), sliced into rounds or half-moons
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¾ tsp salt (or to taste)
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2 garlic cloves, minced
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1 tsp apple cider vinegar
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1½ Tbsp sugar (18 g)
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1 tsp Korean chili powder (or regular chili powder)
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1 tsp chili oil
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½ tsp sesame oil
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Sesame seeds, for garnish
Instructions
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Rinse and slice cucumber.
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Toss with salt and chill for 15 minutes to draw out water.
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Drain excess liquid from cucumbers.
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In a small bowl, whisk together garlic, vinegar, sugar, chili powder, chili oil, and sesame oil until sugar dissolves.
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Toss cucumbers with dressing until evenly coated.
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Garnish with sesame seeds and serve immediately.
Notes
Use English or Persian cucumbers for crunch and minimal seeds.
Gochugaru (Korean chili powder) gives a deep, smoky heat.
Adjust spice and sweetness to taste.
Best served cold and freshly made.
Store leftovers in the fridge for up to 1 day—texture will soften slightly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Entrées
- Method: Raw / Tossed
- Cuisine: Asian-Inspired