20 minutes
This refreshing Asian-Style Cucumber Salad is perfect for a light and tangy side dish. The key here is to draw out the excess water from the cucumbers to ensure they stay crisp and flavorful, and to create a harmonious balance of sweet, salty, and spicy in the dressing.
Thin-skinned Cucumbers, thinly sliced
0 lb
to taste
tablespoons
tablespoons
teaspoons
Garlic Clove, minced
each
Fresh Ginger, minced
teaspoons
teaspoons
to taste
tablespoons
tablespoons
Scallions, very thinly sliced
bunch
Cilantro, chopped
tablespoons
1. Prepare Cucumbers
Place the thinly sliced cucumbers in a colander and sprinkle them generously with salt. Let them sit for about 15 minutes until they appear slightly wilted. Rinse the cucumbers thoroughly under cold water to remove the excess salt, then pat them dry with a kitchen towel.
2. Make the Dressing
In a separate mixing bowl, whisk together the seasoned rice vinegar, soy sauce, sugar, minced garlic, fresh ginger, ground cayenne, and freshly ground pepper. Gradually whisk in the dark sesame oil and sunflower oil.
3. Combine and Chill
Transfer the cucumbers to a salad bowl. Pour the dressing over the cucumbers, then add the thinly sliced scallions and chopped cilantro. Toss everything together gently. Chill the salad in the refrigerator until ready to serve.
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