Asian-Inspired Cucumber Salad
Asian-Inspired Cucumber Salad
Ingredients
- 3 cucumber, sliced into thick pieces
- 1/2 teaspoon salt, as needed, for drawing out moisture
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon ginger juice
- 1/2 tablespoon castor sugar
- 1 tablespoon chili oil
- 1/2 teaspoon sesame oil
- 2 teaspoons sesame seeds
Instructions
- 1
Wash the cucumbers thoroughly. Slice them into thick, uniform pieces. A mandoline can be used for consistent slices, or a sharp knife.
⏱️ 5 min
- 2
Place the sliced cucumbers in a bowl. Sprinkle with about 1/2 teaspoon of salt (or a little more if desired) and toss to coat. Let the cucumbers sit for 15 to 20 minutes to draw out excess moisture. This step helps keep the salad crunchy and prevents it from becoming watery.
⏱️ 20 min
- 3
After the resting period, rinse the cucumbers well under cold running water to remove the excess salt. Pat them thoroughly dry with paper towels or a clean kitchen towel. This is crucial for the dressing to adhere properly and for the best texture.
⏱️ 5 min
- 4
In a clean large bowl, combine the dried cucumber slices, minced garlic, soy sauce, rice wine vinegar, ginger juice, castor sugar, chili oil, sesame oil, and sesame seeds.
⏱️ 5 min
- 5
Toss all the ingredients together until the cucumbers are evenly coated with the dressing. Ensure all the flavors are well distributed.
⏱️ 5 min
- 6
Cover the bowl and refrigerate the cucumber salad for at least 30 minutes. This allows the flavors to meld and absorb into the cucumbers, enhancing the overall taste.
⏱️ 30 min
- 7
Serve the cucumber salad cold as a refreshing side dish. Give it a quick stir before serving.
Kitchen Tools
Nutrition Facts (per serving)
Asian-Inspired Cucumber Salad
- 3 cucumber, sliced into thick pieces
- 1/2 teaspoon salt, as needed, for drawing out moisture
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon ginger juice
- 1/2 tablespoon castor sugar
- 1 tablespoon chili oil
- 1/2 teaspoon sesame oil
- 2 teaspoons sesame seeds
Instructions
- 1
Wash the cucumbers thoroughly. Slice them into thick, uniform pieces. A mandoline can be used for consistent slices, or a sharp knife.
⏱️ 5 min - 2
Place the sliced cucumbers in a bowl. Sprinkle with about 1/2 teaspoon of salt (or a little more if desired) and toss to coat. Let the cucumbers sit for 15 to 20 minutes to draw out excess moisture. This step helps keep the salad crunchy and prevents it from becoming watery.
⏱️ 20 min - 3
After the resting period, rinse the cucumbers well under cold running water to remove the excess salt. Pat them thoroughly dry with paper towels or a clean kitchen towel. This is crucial for the dressing to adhere properly and for the best texture.
⏱️ 5 min - 4
In a clean large bowl, combine the dried cucumber slices, minced garlic, soy sauce, rice wine vinegar, ginger juice, castor sugar, chili oil, sesame oil, and sesame seeds.
⏱️ 5 min - 5
Toss all the ingredients together until the cucumbers are evenly coated with the dressing. Ensure all the flavors are well distributed.
⏱️ 5 min - 6
Cover the bowl and refrigerate the cucumber salad for at least 30 minutes. This allows the flavors to meld and absorb into the cucumbers, enhancing the overall taste.
⏱️ 30 min - 7
Serve the cucumber salad cold as a refreshing side dish. Give it a quick stir before serving.