Simple And Fresh Asian Cucumber Salad
A vibrant dish that embodies the essence of Asian cuisine with crisp textures and refreshing flavors, perfect as a side dish or light snack.
Equipment
- Mixing Bowl
- Colander
- Knife
- Whisk
Ingredients
Cucumbers
- 2 large Cucumbers Fresh, firm cucumbers with smooth skin, sliced thinly.
Dressing
- 3 tablespoons Rice Vinegar Adds tangy flavor.
- 1 tablespoon Soy Sauce Opt for low-sodium if desired.
- 1 teaspoon Sesame Oil Provides a nutty aroma.
- 1 teaspoon Sugar Balances the acidity.
- 1 clove Garlic Minced for flavor.
- 2 stalks Green Onions Chopped for flavor and color.
Garnish
- 1 tablespoon Toasted Sesame Seeds For garnish and crunch.
Instructions
- Wash cucumbers thoroughly and slice them into thin rounds, approximately 1/8-inch thick.
- Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 15-20 minutes to draw out moisture.
- In a small mixing bowl, combine rice vinegar, soy sauce, sesame oil, and sugar. Whisk until sugar dissolves.
- Rinse cucumbers under cold water and pat dry with paper towels.
- In a large mixing bowl, combine dried cucumber slices, minced garlic, and chopped green onions. Pour dressing over and toss gently.
- Sprinkle toasted sesame seeds over the salad and toss again.
- Allow the salad to marinate for 10-15 minutes at room temperature before serving.
- Serve in a bowl, garnished with additional sesame seeds and green onions if desired.
Notes
This salad is versatile; feel free to add other vegetables or proteins to enhance it further.
