Description
This crisp, tangy, and slightly spicy salad is the perfect accompaniment to any meal or a light dish on its own. With vibrant cucumbers marinated in a zesty dressing of sesame oil, vinegar, garlic, and chili, this salad brings a refreshing burst of flavor to your table, whether it’s summer or any time of the year.
Ingredients
- 1 medium cucumber (about 8 oz / 226 g)
- 3/4 teaspoon salt (or to taste)
- 2 cloves garlic, minced
- 1 teaspoon apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon Korean chili powder (or regular chili powder)
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- Sesame seeds for garnish
Instructions
Prepare the Cucumbers:
Rinse the cucumber well and slice it thinly. Place the cucumber slices in a bowl and sprinkle with salt. Stir gently to combine, and let it chill in the fridge for about 15 minutes. This helps draw out excess moisture, keeping the cucumbers crisp.Make the Dressing:
In a separate bowl, combine the minced garlic, apple cider vinegar, sugar, chili powder, chili oil, and sesame oil. Stir until the sugar has fully dissolved.Toss and Serve:
After 15 minutes, drain the salted water from the cucumbers. Add them to the dressing and toss gently to coat. Top with sesame seeds for extra crunch. Serve immediately and enjoy!
Notes
- Substitute Options: If you don’t have Korean chili powder, regular chili powder works well. For a milder flavor, reduce the amount of chili oil or skip it altogether.
- Make Ahead: This salad tastes even better after it has marinated for about 30 minutes to an hour. You can also prepare it a few hours in advance and store it in the fridge.
- Customizations: Feel free to add a bit of fresh mint, cilantro, or even mandarin oranges for a unique twist. For extra crunch, try topping with chopped peanuts or cashews.
- Prep Time: 10 minutes
- Chill Time: 15 minutes
- Category: Side Dish, Salad
- Method: No-cook, Quick & Easy
- Cuisine: Asian, Chinese/Korean/Japanese