A refreshing and indulgent Asian cucumber salad featuring crisp English cucumbers in a sweet and savory sesame dressing. Perfect as a light side dish or appetizer.
Ingredients
- 2 large English cucumbers, thinly sliced
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (reduced sodium)
- 1 tbsp toasted sesame oil
- 1 tsp sugar or honey (adjust to taste)
- 1/2 tsp fresh garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp toasted sesame seeds (garnish)
Instructions
- Wash the cucumbers and slice them very thinly using a knife or mandoline.
- Place cucumber slices in a colander, sprinkle with salt, and let sit for 15-20 minutes to draw out moisture. Pat dry with paper towels.
- In a large bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar/honey, garlic, and red pepper flakes.
- Add the dried cucumber slices to the bowl and toss until well coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Garnish with sesame seeds before serving.