Asian Cucumber Salad
This viral asian cucumber salad has so much flavor from the soy sauce, rice vinegar, garlic, ginger, honey, green onions, sesame oil, and sesame seeds. It's so crispy and refreshing. Use the sauce to pour over sticky rice.
Servings: 2
Equipment
- Deli Container or Airtight Container
- Mandolin or Knife & Cutting Board
- Measuring Tools
- Mixing Bowl optional
Ingredients
- 1 English Cucumber, sliced thinly (about ¼ inch)
- 1 tablespoon Salt
Marinate
- 1 clove Garlic, minced
- 1 teaspoon Ginger, minced
- 1 Green Onion, thinly sliced
- 2 tablespoon Soy Sauce
- 2 tablespoon Rice Vinegar
- 1 tablespoon Honey
- 1 tablespoon Sesame Oil or Chili Sesame Oil
- 1 teaspoon Sesame Seeds
- Gochugaru Chili Pepper Flakes or Crispy Onion Chili Oil
Instructions
- In a deli container or mixing bowl add cucumbers and salt. Shake or mix.
- Cover and let rest in the refrigerator for 15-30 minutes. Pour out the excess liquid and rinse to remove the excess salt.
- Top with garlic, ginger, green onions, soy sauce, rice vinegar, honey and sesame oil.
- Shake the deli container or mix if in a bowl. It can be enjoyed immediately, if you prefer crisp cucumbers.
- If you prefer the quick pickled method, refrigerated for 2 hours. It really allows the flavors to meld together well. Enjoy.