Description
A refreshing and zesty cucumber salad that combines crisp cucumbers with a flavorful dressing.
Ingredients
Scale
- 5 Persian cucumbers (or 2 large English cucumbers)
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons honey (or maple syrup)
- 2 cloves garlic, minced
- 1 to 2 teaspoons chili oil (adjust to taste)
- ½ teaspoon red pepper flakes
- 1 teaspoon sesame seeds
- 1 tablespoon chopped green onions
Instructions
- Prepare the cucumbers and pat them dry. Slice the cucumbers into thick rounds or cut them lengthwise and chop into bite-sized pieces. For a more traditional touch, gently smash them with the side of a knife before cutting. This creates rough edges that soak up the dressing beautifully.
- Salt and rest the cucumbers in a bowl and sprinkle with salt. Toss gently and let them sit for about 10 minutes. This draws out excess moisture and keeps the salad crisp instead of watery. After resting, drain any liquid and lightly pat dry.
- Make the dressing in a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, chili oil, and red pepper flakes. The aroma at this point is incredible — savory, nutty, and just spicy enough to make you excited for the first bite.
- Toss and finish the dressing over the cucumbers and toss until evenly coated. Sprinkle with sesame seeds and chopped green onions.
- Let the salad sit for 5–10 minutes before serving so the flavors can mingle. The longer it rests, the more flavorful it becomes.
Notes
- This salad can be made a few hours ahead of time for enhanced flavor.
- Adjust the amount of chili oil based on your spice preference.
- Use fresh ingredients for the best taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 7g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg