Description
A vibrant and crisp salad with a perfect balance of sweet, tangy, and umami flavors. Made with Persian cucumbers, sesame oil, soy sauce, and rice vinegar, this quick and easy dish enhances any meal with its refreshing crunch.
Ingredients
5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1/2–1 tbsp sugar
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp garlic, minced (optional)
Instructions
Rinse and slice the Persian cucumbers at an angle into oval-shaped pieces, adjusting thickness for texture.
Place sliced cucumbers in a mixing bowl, sprinkle with salt, and mix thoroughly.
Refrigerate for 20 minutes to release water, then drain and rinse to remove excess salt.
Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using) to the cucumbers.
Toss well until coated. Serve immediately for maximum crispness.
Notes
Best served fresh to preserve cucumber crunch. Adjust sugar to taste—more for a sweeter profile or less for bold tang.
Slicing cucumbers at an angle enhances visual appeal and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian