Asian Cucumber Salad with Garlic Kick
A refreshing and addictive side dish featuring crunchy Persian cucumbers tossed in a savory, spicy dressing. This recipe uses a salt-and-drain method to ensure maximum crispness and a bold garlic infusion for a punchy flavor profile.
Equipment
- Chef's knife
- Cutting board
- Colander
- Large mixing bowl
- small mixing bowl
- Whisk
- Garlic grater or microplane
- Paper towels
- Rolling pin (optional for smashing technique)
Ingredients
- 4-5 Persian cucumbers approx. 1 lb
- ½ teaspoon Salt for drawing out moisture
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Granulated sugar
- 2 cloves Fresh garlic, grated
- ½ teaspoon Red pepper flakes adjust to taste
- 1 tablespoon Toasted sesame seeds
Instructions
- Wash the Persian cucumbers thoroughly and dry them with a clean towel.
- Slice the cucumbers into thin rounds, or smash them gently with a rolling pin before slicing into irregular pieces to help the dressing cling better.
- Place the cucumber slices in a colander set over a bowl. Sprinkle with salt and toss with your hands to coat. Let them sit for 15 to 20 minutes to drain excess water.
- Rinse the cucumbers quickly with cold water to remove excess salt, then pat them very dry with paper towels.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, granulated sugar, and red pepper flakes.
- Grate the fresh garlic cloves directly into the dressing mixture and whisk vigorously until the sugar has completely dissolved.
- Place the dried cucumbers into a clean mixing bowl and pour the dressing over the top.
- Toss everything together using a large spoon or tongs until the cucumbers are thoroughly coated.
- Sprinkle toasted sesame seeds over the salad and give it one last gentle mix.
- Serve immediately, or for better flavor, let it chill in the refrigerator for 10 minutes before serving.
Notes
Do not skip the salt-and-drain step, or the salad will become watery. For variations, you can add grated ginger for zest, or crushed peanuts for extra crunch. If Persian cucumbers are unavailable, English cucumbers are a suitable substitute. Store leftovers in an airtight container in the fridge for up to 2 days.