Asian Cucumber Dish (Printable Version)
Crunchy cucumbers coated in a sweet and savory sesame blend. A simple, no-stove-needed side that's perfect with Asian food.
# Ingredients:
→ Salad ingredients
01 -
1/2 teaspoon salt
02 -
5 Persian cucumbers
→ Dressing ingredients
03 -
3/4 tablespoon rice vinegar
04 -
1 tablespoon chili oil
05 -
1/2 tablespoon sesame oil
06 -
3/4 tablespoon light soy sauce
07 -
1/2-1 tablespoon sugar, depending on your taste
08 -
1/2 tablespoon minced garlic (optional)
09 -
1/2 tablespoon sesame seeds
# Steps:
01 -
Wash the Persian cucumbers, then trim one end at a slant. Keep slicing them diagonally so the pieces come out oval-shaped. You can decide how thick you want the slices.
02 -
Toss the cucumber slices into a bowl or dish, then sprinkle 1/2 teaspoon of salt over them. Mix everything well so the pieces are evenly salted.
03 -
Put the salted cucumbers in the fridge for at least 20 minutes. This helps pull out extra liquid, keeping them crunchier.
04 -
Drain the water released by the cucumbers, then rinse them quickly under cold water for about 10 seconds. Place them back into the bowl.
05 -
Pour sesame oil, soy sauce, vinegar, chili oil, sugar, sesame seeds, and minced garlic (if you like) over the cucumbers.
06 -
Mix everything thoroughly so the dressing covers the cucumbers evenly. Enjoy it right away for the best taste and crunch.
# Notes:
01 -
You can keep this dish in the fridge for up to 2 days. The cucumbers will soften a bit, but it'll still taste good.
02 -
Tweak the sugar to your liking—more sugar for sweetness, or less if you prefer it tangier.
03 -
Persian cucumbers work great here because they're less watery and have thinner skin. Swap them with English cucumbers if needed.