Spicy Asian Cucumber Salad. A crispy, refreshing and spicy cucumber salad. Seasoned with soy sauce, rice vinegar, garlic, green onions, sugar, sesame oil, sesame seeds and chili oil. Perfect as a side dish.
6 Mini cucumbers or Persian cucumbers
2 teaspoon Salt to drain water
Dressing:
1 tablespoon Regular soy sauce
2 cloves Garlic minced
1 tablespoon Rice vinegar or white vinegar
1 tablespoon Chinese chili oil
1 tablespoon white granulated sugar
1 teaspoon Sesame oil
1 teaspoon Sesame seeds
2 tablespoon green onion finely sliced
Instructions
Wash cucumbers and cut off the ends.
Place one cucumber between two chopsticks that you don’t mind nicking up (like takeout chopsticks). Make thin diagonal slices on the top. Then flip the cucumber over and do the same on the other side. Then cut cucumber into halves. Repeat for remaining cucumbers. Transfer to a large bowl. (Refer to video below for better visuals. Do not cut them in on a straight angle or the spiral will not work.)- video is not long
Alternatively, you can thinly slice your cucumbers too.
Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 5 minutes (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.
Combine dressing ingredients in a separate bowl.
Pour dressing over cucumbers and gently mix. Enjoy!
I doubled the dressing and poured half over drained canned tuna. I put the cukes & tuna in separate bowls in the fridge for an hour to chill as I made the jasmine rice& let that cool for 30ish minutes.
I mixed the cukes & tuna, put that on top of the rice & added some shredded carrots fir garnish.
Next time I will try it over cold poached & shredded chicken
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