Ingredients
Scale
For the Cucumbers:
- 4 Persian cucumbers (or 2 English cucumbers)
- 1½ –2 tsp kosher salt (for draining)
🧄 For the Dressing:
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tbsp rice vinegar (unseasoned)
- 1 tbsp chili oil (adjust for spice level)
- 1½ tsp sugar (white or cane)
- 2 tsp toasted sesame oil
- 2 cloves garlic (finely minced)
Optional garnish:
- Red pepper flakes
- Toasted sesame seeds
- Thinly sliced Fresno chilies
Instructions
Slice the Cucumbers
- Wash cucumbers thoroughly.
- Slice into ¼ to ½-inch thick rounds. For English cucumbers, slice into half-moons.
- Transfer to a bowl.
Salt and Drain
- Sprinkle cucumbers with salt.
- Toss to coat evenly and let sit for 20–30 minutes to draw out moisture.
- Rinse briefly under cold water and pat dry with paper towels.
Make the Dressing
- In a small bowl, whisk together:
- Soy sauce
- Rice vinegar
- Chili oil
- Sugar
- Sesame oil
- Minced garlic
- Let sit for 5 minutes to allow flavors to develop.
Marinate the Cucumbers
- Toss the drained cucumber slices with the dressing in a shallow bowl or container.
- Cover and refrigerate for at least 1 hour, ideally 2–4 hours.
Serve
- Gently stir the salad before serving.
- Serve cold, topped with sesame seeds or chili flakes if desired.
✅ Quick Tips:
- Salad keeps well for up to 3 days refrigerated.
- For extra crunch, serve within 24 hours.
- Adjust chili oil for more or less heat depending on preference.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 68 kcal |
| Total Fat | 4.8 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 488 mg |
| Total Carbs | 5.6 g |
| Dietary Fiber | 0.9 g |
| Sugars | 3.2 g |
| Protein | 1.1 g |
Nutrition values are estimates and may vary based on exact ingredients used.
- Prep Time: 13 minutes
- Category: Appetizer, Side Dish
- Cuisine: Asian-Inspired, Taiwanese