Asian Cucumber Salad Recipe
This Asian cucumber salad is crisp, tangy, and lightly spicy with rice vinegar, soy sauce, sesame oil, and chili crisp, full of flavor, ready in minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.
Cooking tools:
- Rolling pin
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Paper towel
- Serving platter
- Refrigerator
Ingredients
- 1 pound Persian or English cucumbers (about 4 small or 2 large)
- ½ teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar (honey, or maple syrup (to taste))
- 1 clove garlic (minced)
- ½ teaspoon grated fresh ginger (optional but recommended)
- 1 tablespoon chili crisp or chili oil (adjust to taste)
- 2 scallions (thinly sliced)
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or mint (for garnish (optional))
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