Description
This Asian cucumber salad is a crisp, spicy, and tangy side dish packed with flavor. Ready in minutes, it’s perfect for summer days, BBQs, and refreshing lunches. With chili oil, vinegar, garlic, and sesame, it offers a bold balance of heat and cool crunch in every bite.
Ingredients
500 g (1.1 lb) Persian or Japanese cucumbers, thinly sliced
1 tsp salt
1 tbsp apple cider vinegar or rice wine vinegar
1 tsp sugar
1 tsp chili powder
1 tbsp chili oil (adjust to taste)
1 tbsp sesame oil
1 clove garlic, finely minced
1 tsp toasted sesame seeds
Instructions
Thinly slice cucumbers and place in a bowl. Add salt, toss, and chill for 15 minutes.
Drain excess water from cucumbers.
In a small bowl, whisk vinegar, sugar, chili powder, chili oil, sesame oil, and garlic.
Pour dressing over cucumbers and toss to coat evenly.
Sprinkle sesame seeds over the salad and mix gently.
Chill for 30 minutes before serving to enhance flavor.
Notes
Use a mandoline for ultra-thin cucumber slices.
Adjust chili oil and powder for your preferred spice level.
Let the salad chill to intensify flavor.
For added variety, mix in red onions, carrots, or a dash of soy sauce.
Best enjoyed the same day; cucumbers may release water if stored longer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No-Cook / Marinating
- Cuisine: Asian-Inspired