Quick & Refreshing Spicy Asian Cucumber Salad

Ingredients

• 2 Cucumbers (medium, sliced thin on an angle using chopsticks or a mandoline)
• 1 tsp Salt (for drawing out excess water)
• 2 tbsp Soy Sauce (regular or gluten‑free if needed)
• 1 clove Garlic (minced)
• 1 tbsp Rice Vinegar (mild, Asian style)
• 1 tsp Chili Oil (adjust to desired heat level)
• 1 tsp Granulated Sugar (balances acidity)
• 1 tsp Sesame Oil (toasted flavor)
• 1 tsp Sesame Seeds (toasted)
• 2 Green Onions (thinly sliced, green parts only)

Instructions

1. Thinly Slice Cucumbers

   Trim the ends off the cucumbers, then place each cucumber between two chopsticks (or hold with tongs) and slice thinly on an angle for a delicate ribbon shape.

   Time: PT5M

2. Salt and Massage

   Transfer the sliced cucumbers to a bowl, sprinkle with 1 tsp salt, and massage gently to coat all pieces. Let sit for 5 minutes to draw out excess moisture.

   Time: PT5M

3. Rinse and Drain

   Rinse the cucumbers under cold running water at least three times, then strain in a fine mesh strainer and gently press to remove remaining liquid.

   Time: PT3M

4. Prepare Dressing

   In a separate bowl combine soy sauce, minced garlic, rice vinegar, chili oil, sugar, sesame oil, toasted sesame seeds, and sliced green onions. Stir until sugar dissolves.

   Time: PT5M

5. Toss Salad

   Pour the dressing over the drained cucumbers and toss gently until evenly coated.

   Time: PT2M

6. Serve

   Serve immediately or chill for 10 minutes for a colder bite. Enjoy!

   Time: PT0M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

10 g

Fat

4 g

Fiber

2 g