Spicy Asian Cucumber Salad
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Looking for a refreshing side dish that’s big on flavor but easy on the prep? This chili-garlic cucumber salad is crisp, tangy, and just the thing to perk up your plate—especially on a warm day.
Ingredients:
This recipe was sourced from Christie at Home. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
You can whip this up in just 10 minutes! Image srouce: Christie at Home
Ingredients:
- 6 mini cucumbers or Persian cucumbers
- 2 teaspoons salt (for draining)
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon Chinese chili oil
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 2 tablespoons green onion, finely sliced
- Prep the cucumbers
Wash and trim the ends. For a fun twist, place each cucumber between two chopsticks and make thin diagonal cuts across the top. Flip and repeat on the other side, then cut in half. (This gives a spiral effect, but feel free to simply slice them thin if that’s easier.) - Salt and drain
Place the cucumbers in a large bowl, sprinkle with salt, and gently massage. Let them sit for 5–10 minutes — any longer, and they’ll get too soft. Rinse well with cold water 3–4 times to remove the salt, then drain. - Make the dressing
In a separate bowl, mix together the soy sauce, garlic, vinegar, chili oil, sugar, sesame oil, sesame seeds, and green onion. - Toss and serve
Pour the dressing over the cucumbers and gently toss to coat. Serve right away or chill for a bit—they’re even better after the flavors mingle.
This recipe was sourced from Christie at Home. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
