Chinese Cucumber Salad
A refreshing and tangy salad made with crisp cucumbers, garlic, and a flavorful dressing of soy sauce, rice vinegar, and sesame oil. Perfect as a light appetizer or side dish for Asian-inspired meals!
Ingredients
- 2 medium cucumbers (thinly sliced or julienned)
- 2 cloves garlic (minced)
- 1 red chili peppers (thinly sliced, optional for heat)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp salt
- ½ tsp crushed Sichuan peppercorns (optional)
- 1 tbsp toasted sesame seeds (for garnish)
- 1 green onions (thinly sliced, for garnish)
Instructions
- In a large bowl, combine the sliced cucumbers, minced garlic, and red chili peppers (if using).In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and salt until the sugar dissolves.Pour the dressing over the cucumbers and toss to coat evenly.Let the salad marinate in the fridge for at least 10 minutes to allow the flavors to meld.Before serving, sprinkle with toasted sesame seeds and sliced green onions.Serve chilled as a refreshing appetizer or side dish.
Notes
- For a milder flavor, remove the seeds from the cucumbers before slicing.
- Adjust the level of spiciness by adding more or fewer chili peppers.
- Store leftovers in an airtight container in the fridge for up to 1 day (best served fresh).