Asian Cucumber Salad
This cucumber salad recipe is a refreshing and flavorful side dish that's quick and easy to make. The thinly sliced cucumbers are seasoned with salt, sugar, soy sauce, rice wine vinegar, sesame oil, and sesame seeds, creating a perfect balance of sweet, salty, and tangy flavors. Serve it chilled as a side dish or snack on its own for a healthy and delicious treat.
Servings: 4
Calories: 137kcal
Ingredients
- 2 large cucumbers or the equivalent in small or medium, sliced
To Make the Dressing
- 2 tablespoons sugar or honey
- 2 tablespoons soy sauce
- 1/4 cup rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds plus more for topping
- 2 tablespoons chili oil store bought or see NOTES to make your own
- salt to taste (optional)
Instructions
- Place sliced cucumbers into a medium sized bowl
- Combine the dressing ingredients in small bowl, stir well, and pour over the cucumbers. Stir well.
- Top with extra sesame seeds and chili oil if desired.
- Taste and add salt if desired (soy sauce is plenty salty).
Notes
Storage:
Refrigeration: Once prepared, transfer the cucumber salad to an airtight container or cover the bowl tightly with plastic wrap. Store it in the refrigerator to keep it fresh. The salad can generally be refrigerated for up to 2-3 days.
To Make Chili Oil:
Ingredients:
- 1 cup chili flakes or crushed red pepper flakes
- 1 cup olive oil (or a neutral-flavored oil if you prefer)
- 3-4 cloves of garlic, minced
- 1 teaspoon Sichuan peppercorns (optional)
- 1 tablespoon dried onion flakes
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon paprika (adjust to taste) Instructions:
1. Heat the oil in a saucepan over low heat. Add the minced garlic and Sichuan peppercorns (if using) to the oil. Cook gently for a few minutes until the garlic becomes fragrant, but be careful not to burn it. 2. Add the chili flakes, dried onion flakes, salt, and paprika to the saucepan. Stir them into the oil, ensuring they are well coated. Let the mixture simmer on low heat for about 5 minutes, allowing the flavors to infuse into the oil. 3. Remove the saucepan from heat and let the chili oil cool completely. This process helps the flavors develop further. 4. Once cooled, add additional salt or paprika, and stir well. 5. Transfer the chili oil to a sterilized glass jar or bottle, making sure to include the chili flakes, minced garlic, and onion flakes. Seal the container tightly. 6. Let the chili oil sit at room temperature for at least a day before using. This resting period allows the flavors to meld together and intensify. The longer it sits, the more the flavors will develop. After the resting period, your homemade chili oil with dried onion flakes, salt, and paprika is ready to use! In addition to using for this recipe, you can drizzle it over your preferred protein, use it as a dipping sauce, or add it to marinades and dressings for an extra kick of flavor. Remember to adjust the seasoning according to your taste preferences.
- 1 cup chili flakes or crushed red pepper flakes
- 1 cup olive oil (or a neutral-flavored oil if you prefer)
- 3-4 cloves of garlic, minced
- 1 teaspoon Sichuan peppercorns (optional)
- 1 tablespoon dried onion flakes
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon paprika (adjust to taste) Instructions:
1. Heat the oil in a saucepan over low heat. Add the minced garlic and Sichuan peppercorns (if using) to the oil. Cook gently for a few minutes until the garlic becomes fragrant, but be careful not to burn it. 2. Add the chili flakes, dried onion flakes, salt, and paprika to the saucepan. Stir them into the oil, ensuring they are well coated. Let the mixture simmer on low heat for about 5 minutes, allowing the flavors to infuse into the oil. 3. Remove the saucepan from heat and let the chili oil cool completely. This process helps the flavors develop further. 4. Once cooled, add additional salt or paprika, and stir well. 5. Transfer the chili oil to a sterilized glass jar or bottle, making sure to include the chili flakes, minced garlic, and onion flakes. Seal the container tightly. 6. Let the chili oil sit at room temperature for at least a day before using. This resting period allows the flavors to meld together and intensify. The longer it sits, the more the flavors will develop. After the resting period, your homemade chili oil with dried onion flakes, salt, and paprika is ready to use! In addition to using for this recipe, you can drizzle it over your preferred protein, use it as a dipping sauce, or add it to marinades and dressings for an extra kick of flavor. Remember to adjust the seasoning according to your taste preferences.
Nutrition
Calories: 137kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 506mg | Potassium: 233mg | Fiber: 1g | Sugar: 10g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg