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
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500 g (1.1 lb) Persian or Japanese cucumbers, thinly sliced
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1 tsp salt
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1 tbsp apple cider vinegar or rice wine vinegar
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1 tsp sugar
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1 tsp chili powder
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1 tbsp chili oil (adjust to taste)
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1 tbsp sesame oil
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1 clove garlic, finely minced
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1 tsp toasted sesame seeds
Instructions
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Thinly slice cucumbers and place in a bowl. Add salt, toss, and chill for 15 minutes.
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Drain excess water from cucumbers.
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In a small bowl, whisk vinegar, sugar, chili powder, chili oil, sesame oil, and garlic.
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Pour dressing over cucumbers and toss to coat evenly.
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Sprinkle sesame seeds over the salad and mix gently.
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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