Spicy Asian Cucumber Salad
Spicy Asian Cucumber Salad
Ingredients
For the Salad
- 2 English cucumbers
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup cilantro, chopped
- 1 tablespoon sesame seeds, toasted, for garnish
For the Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
Instructions
- 1
Wash the English cucumbers. You can peel them partially in stripes for a decorative effect, or leave the skin on. Slice the cucumbers into thin rounds, about 1/8-inch thick. Alternatively, you can smash the cucumbers lightly with the side of a knife and then roughly chop them into bite-sized pieces for a more rustic texture.
⏱️ 5 min
- 2
Place the sliced or chopped cucumbers in a colander. Sprinkle with kosher salt and toss gently to coat. Let the cucumbers sit for 20-30 minutes to draw out excess water. This step is crucial for preventing a watery salad and ensuring crisp cucumbers.
⏱️ 5 min
- 3
While the cucumbers are draining, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and granulated sugar until the sugar is dissolved.
⏱️ 5 min
- 4
After 20-30 minutes, thoroughly rinse the cucumbers under cold running water to remove the excess salt. Gently squeeze the cucumbers with your hands or press them between paper towels to remove as much water as possible. This ensures they remain crisp.
⏱️ 5 min
- 5
Transfer the drained and squeezed cucumbers to a medium mixing bowl. Add the minced garlic, grated fresh ginger, and red pepper flakes. Pour the prepared dressing over the cucumbers.
⏱️ 3 min
- 6
Add the chopped cilantro to the bowl. Toss everything together until the cucumbers are evenly coated with the dressing and seasonings.
⏱️ 2 min
- 7
For best flavor, let the salad marinate in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld.
- 8
Serve chilled, garnished with toasted sesame seeds.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Asian Cucumber Salad
For the Salad
- 2 English cucumbers
- 1 teaspoon kosher salt
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/4 cup cilantro, chopped
- 1 tablespoon sesame seeds, toasted, for garnish
For the Dressing
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
Instructions
- 1
Wash the English cucumbers. You can peel them partially in stripes for a decorative effect, or leave the skin on. Slice the cucumbers into thin rounds, about 1/8-inch thick. Alternatively, you can smash the cucumbers lightly with the side of a knife and then roughly chop them into bite-sized pieces for a more rustic texture.
⏱️ 5 min - 2
Place the sliced or chopped cucumbers in a colander. Sprinkle with kosher salt and toss gently to coat. Let the cucumbers sit for 20-30 minutes to draw out excess water. This step is crucial for preventing a watery salad and ensuring crisp cucumbers.
⏱️ 5 min - 3
While the cucumbers are draining, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and granulated sugar until the sugar is dissolved.
⏱️ 5 min - 4
After 20-30 minutes, thoroughly rinse the cucumbers under cold running water to remove the excess salt. Gently squeeze the cucumbers with your hands or press them between paper towels to remove as much water as possible. This ensures they remain crisp.
⏱️ 5 min - 5
Transfer the drained and squeezed cucumbers to a medium mixing bowl. Add the minced garlic, grated fresh ginger, and red pepper flakes. Pour the prepared dressing over the cucumbers.
⏱️ 3 min - 6
Add the chopped cilantro to the bowl. Toss everything together until the cucumbers are evenly coated with the dressing and seasonings.
⏱️ 2 min - 7
For best flavor, let the salad marinate in the refrigerator for at least 15-20 minutes before serving. This allows the flavors to meld.
- 8
Serve chilled, garnished with toasted sesame seeds.