Description
A refreshing and zesty Asian-inspired cucumber salad with a perfect balance of heat, umami, and crunch. This quick and easy side dish is perfect for hot summer days.
Ingredients
Scale
- 2 cups sliced (2 medium) Cucumbers
- 2 tablespoons Chili garlic sauce
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 2 tablespoons chopped Green onions
- 1 tablespoon Toasted sesame seeds
Instructions
- Step 1: Prepare Cucumbers – Wash and slice the cucumbers thinly (about a quarter-inch thick). Pat dry with paper towels if needed.
- Step 2: Make Dressing – In a large bowl, whisk together the chili garlic sauce, soy sauce, rice vinegar, sesame oil, and sugar until well combined.
- Step 3: Combine – Add the cucumber slices to the dressing and gently toss to coat evenly using clean hands or tongs.
- Step 4: Garnish – Sprinkle the green onions and toasted sesame seeds over the top and toss again lightly.
- Step 5: Chill – Chill in the refrigerator for 15-30 minutes before serving for optimal flavor development.
Notes
- Salt your cucumber slices lightly and let them sit for 10 minutes, then pat dry to remove excess moisture and intensify flavor
- Use a mandoline slicer for perfectly uniform cucumber slices that look professional and absorb dressing evenly
- Toast your own sesame seeds in a dry pan for 2-3 minutes for maximum nutty flavor and crunch
- Adjust the sugar gradually – start with half the amount and add more to balance the heat level to your preference
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 45 calories
- Sugar: 3g
- Sodium: 320mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: spicy cucumber salad, Asian cucumber salad, quick salad, summer side dish, healthy recipe, vegetarian