Description
A crunchy, tangy salad that pairs beautifully with warm seasonal treats, featuring cucumbers, a zingy dressing, and just the right amount of heat.
Ingredients
- 2 large English cucumbers (or 3 Persian cucumbers), thinly sliced
- 1 teaspoon salt (for drawing out water)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon chili garlic sauce (adjust to taste)
- 1 teaspoon toasted sesame oil
- 1 tablespoon neutral oil (like avocado or canola)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds, toasted
- Optional: a handful of chopped cilantro or mint
Instructions
- Wash and thinly slice the cucumbers. If you prefer less watery bites, halve the slices lengthwise. Place them in a colander and sprinkle with salt. Let sit 10–15 minutes to draw out excess water, then gently pat dry with paper towels.
- Combine rice vinegar, soy sauce, honey, chili garlic sauce, sesame oil, neutral oil, minced garlic, and grated ginger in a small bowl. Whisk until the honey dissolves and the dressing looks glossy.
- Put cucumbers in a mixing bowl. Pour dressing over the cucumbers and toss gently until well coated. Mix in sliced scallions and toasted sesame seeds. Taste and adjust seasoning.
- Let the salad rest 10–20 minutes in the fridge for best flavor. Serve chilled or at room temperature.
Notes
Use English or Persian cucumbers for a delicate texture. For maximum crispness, store the dressing separately and combine just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian