Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Gather all your ingredients for the Asian Cucumber Salad.
- In a medium-sized mixing bowl, combine granulated sugar, sesame seeds, crushed garlic, and chopped green onions. Pour in soy sauce, rice vinegar, chili oil, and sesame oil. Whisk together until combined.
- Cut the ends off the cucumbers and use chopsticks to guide diagonal cuts to create spiral shapes.
- Sprinkle salt over the spiral-cut cucumbers and massage it in. Let sit for about 8-10 minutes.
- Rinse the cucumbers in cold water after 10 minutes and drain well.
- Add the prepared cucumbers to the bowl with the marinade and toss gently to combine.
- Serve immediately or refrigerate for about 30 minutes before serving.
Nutrition
Notes
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days in an airtight container. Drain well before serving to avoid excess moisture.
