Asian Cucumber Salad
Serves 115 mins prep0 mins cook
Crisp cucumbers are doused in an Asian-inspired dressing that's salty, sweet, and a little spicy. It's a super easy recipe that's perfect for kids, those of counting marcos, or anyone looking for an easy, healthy side dish.
0 servings
What you need
Instructions
The Cucumbers 2 Wash and pat dry the cucumbers. 0 Take a pair of chopsticks, lay them on a flat surface, perpendicular to one another. Place a cucumber in between the two chopsticks, making sure the cucumber is tightly nestled. 1 Next, make thin straight cuts on top, flip the cucumber over and make cuts on a 45 degree angle on the opposite side. With each cut, make sure that the knife is hitting the chopsticks so that you're not cutting all the way through. 3 Repeat this step for each cucumber. They should look like spirals, or even a slinky! Place them in a bowl, generously season with salt and gently rub the salt into the cucumbers. Let them sit to draw out the moisture, no longer than 10 minutes. 4 After 10 minutes, rinse the cucumbers well to remove the salt. Pat dry and prepare the dressing. The Dressing 6 In a measuring cup (or mason jar) add the soy sauce, rice vinegar, chilli oil, honey, minced garlic, and sesame oil. Mix well and taste; adjust the flavors, as needed. 7 Pour the dressing over the cucumbers, mix, and add sesame seeds on top! I recommend enjoying this salad right away. 8 Note: if you don't have Gochugaru chili oil, a few options are: hot honey as a substitute for both the honey and oil, Calabrian chili oil, chili flakes, or anything else you have on hand.View original recipe