Description
A refreshing and tangy Asian cucumber salad featuring spiral-cut cucumbers tossed in a flavorful marinade of soy sauce, sesame oils, chili oil, garlic, and green onions. This quick and easy salad is perfect as a light side dish or appetizer with its crisp texture and balanced sweet, sour, and spicy flavors.
Ingredients
Salad
- 5 pcs cucumbers
- 3 tsp salt
Marinade
- 3 tsp granulated white sugar
- 2 tsp sesame seeds
- 1 tsp garlic, crushed
- 2 to 3 tbsp green onion, chopped
- 1 ½ tbsp soy sauce
- 3 tsp rice vinegar
- 3 tsp Chinese chili oil
- 1 tsp sesame oil
Instructions
- Gather Ingredients: Collect all necessary ingredients for the Asian cucumber salad to ensure a smooth preparation process.
- Prepare Marinade: In a bowl, combine the sugar, sesame seeds, crushed garlic, and chopped green onions. Stir in the soy sauce, rice vinegar, Chinese chili oil, and sesame oil until well mixed. Set the marinade aside for later use.
- Prepare Cucumbers: Trim both ends off each cucumber. Place a cucumber between two chopsticks lengthwise to prevent the knife from cutting all the way through when slicing.
- Create Spiral Cuts: Make diagonal cuts along the length of the cucumber, slicing about halfway through. Flip the cucumber smooth side up, then make perpendicular diagonal cuts, creating a spiral effect. Repeat for all cucumbers.
- Salt and Massage: Place the cucumber spirals in a large bowl and sprinkle evenly with salt. Massage the salt gently into the cucumbers to help draw out moisture. Let them sit for 8 to 10 minutes to soften.
- Rinse and Drain: After the resting period, rinse the cucumbers thoroughly with cold water to remove excess salt, then drain well to prevent sogginess.
- Toss with Marinade: Pour the prepared marinade over the drained cucumber spirals. Toss well to coat evenly and absorb the flavors.
- Serve: Serve the Asian cucumber salad fresh as a crisp, flavorful side dish or appetizer. Enjoy immediately for best texture.
Notes
- Use fresh, firm cucumbers to ensure crisp texture in the salad.
- The salt helps to draw excess water from the cucumbers, preventing the salad from becoming watery.
- Adjust the amount of chili oil to control the spice level according to your preference.
- For a milder version, omit or reduce the chili oil.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
- Chinese chili oil can be found in Asian grocery stores or made at home for authentic flavor.
