Asian Cucumber Salad
A refreshing salad that highlights the crisp texture and subtle flavor of fresh cucumbers, seasoned with umami-rich ingredients for a perfect balance of tangy and savory notes.
Ingredients
Salad Ingredients
- 2 pieces Fresh cucumbers English cucumbers are recommended for their firm texture.
- 1 teaspoon Salt Used to draw out excess moisture.
- 3 tablespoons Rice vinegar Adds tangy brightness to the salad.
- 2 teaspoons Granulated sugar Balances the flavors with sweetness.
- 2 tablespoons Sesame oil Provides richness and a nutty flavor.
- 1 clove Minced garlic Adds aromatic depth.
- 2 tablespoons Soy sauce Introduces umami and saltiness.
- 1 tablespoon Sesame seeds Garnish for flavor and texture.
- 2 tablespoons Fresh cilantro Final touch for freshness and aroma.
Instructions
Preparation
- Spiral cut the cucumbers into ribbons and place them in a mixing bowl.
- Sprinkle salt over the cucumbers and mix well. Allow to rest for 15-20 minutes.
- In a separate bowl, whisk together rice vinegar, sugar, sesame oil, minced garlic, and soy sauce until sugar dissolves.
- Rinse the cucumbers under cold water to remove excess salt and pat them dry with paper towels.
- Drizzle the dressing over the cucumbers and toss gently to combine.
- Transfer the salad to a serving dish and garnish with sesame seeds and chopped cilantro.
Notes
For an extra kick, consider adding sliced chili peppers. Store leftovers in an airtight container in the refrigerator for up to two days. This salad is best served cold.