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Asian Spicy Cucumber Salad with chili and sesame oil

Asian Spicy Cucumber Salad

A light and fresh cucumber salad dressed in a tangy soy and rice vinegar dressing with a spicy kick.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 50
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 2 large large cucumbers Wash, slice thin, or cut into bite-sized pieces
Dressing
  • 2 tablespoons soy sauce Use gluten-free if needed
  • 2 tablespoons rice vinegar Rice vinegar gives a mild tang
  • 1 tablespoon sesame oil Adds a warm hint
  • 1 teaspoon sugar or honey Can be adjusted to taste
  • 1 clove minced garlic Adds flavor depth
  • 1 teaspoon chili flakes Adjust to taste for heat
  • 1 chopped green onion For freshness
  • 1 teaspoon toasted sesame seeds For garnish

Method
 

Preparation
  1. Wash and slice cucumbers thinly or cut into bite-sized pieces. If watery, scoop out seeds.
  2. Sprinkle salt on cucumber slices, let sit for 10 minutes, then drain any liquid.
  3. In a bowl, mix soy sauce, rice vinegar, sesame oil, sugar or honey, minced garlic, and chili flakes.
  4. Add chopped green onion and toasted sesame seeds to the dressing.
  5. Toss cucumbers in the dressing until well coated.
  6. Let salad sit for 10 to 20 minutes to blend flavors. Serve cold or at room temperature.

Notes

Adjust the heat level with chili flakes, and make the dressing ahead. For best crunch, toss cucumbers right before serving.