Description
A quick, refreshing 10-minute side dish featuring crisp English cucumbers tossed in a savory-sweet-spicy dressing with toasted sesame oil, garlic, and chili flakes.
Ingredients
Scale
- 2 large English cucumbers (about 1.5 lbs / 700g), sliced into thin half-moons
- 1 teaspoon salt (for salting cucumbers)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon granulated white sugar
- 2 cloves garlic, minced
- 1/2 to 1 teaspoon red pepper flakes (adjust to taste)
- 2 stalks green onions, thinly sliced
- 1 tablespoon roasted sesame seeds (optional)
Instructions
- Wash cucumbers and slice them in half lengthwise, then diagonally into thin half-moons (about 1/4-inch thick). If using standard cucumbers, peel and scoop out seeds first.
- Place sliced cucumbers in a large bowl and sprinkle with 1 teaspoon of salt. Toss to coat and let sit for 10 minutes to draw out excess water.
- Drain the cucumbers in a colander and gently squeeze out as much liquid as possible using your hands or a clean kitchen towel.
- In a small jar or bowl, combine rice vinegar, soy sauce, sugar, toasted sesame oil, and minced garlic. Shake or whisk vigorously until the sugar is dissolved.
- Return the drained cucumbers to the large bowl. Pour the dressing over them and add green onions and red pepper flakes.
- Toss everything together until cucumbers are evenly coated.
- Let the salad sit for at least 5 minutes to allow flavors to meld.
- Just before serving, sprinkle with roasted sesame seeds and give one final toss. Serve immediately or refrigerate for up to 4 hours.
Notes
Do not skip the salting step; it is crucial for removing excess water and keeping the cucumbers crisp. Use toasted sesame oil for the best flavor. This salad is best served fresh but holds up well in the refrigerator for up to 4 days. Do not reheat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 45
- Sugar: 4
- Sodium: 280
- Fat: 2
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: Asian cucumber salad, sesame cucumber salad, quick side dish, gluten-free side, vegan salad, 10-minute recipe, summer salad, low calorie