Name: Quick Asian Cucumber Salad
Ingredients: 2–3 Persian cucumbers or 1 large English cucumber; 1/2 tsp salt; 2 tsp sugar; 1 clove garlic, minced; 1 tbsp rice vinegar; 1 tbsp soy sauce; 1 tsp sesame oil; 1 tsp chili oil or chili flakes (adjust to taste); 1/2 tsp grated ginger (optional); 1 tsp toasted sesame seeds; 1 green onion, finely sliced; Crushed peanuts (optional, for garnish)

Ingredients

Scale

2–3 Persian cucumbers or 1 large English cucumber
1/2 tsp salt
2 tsp sugar
1 clove garlic, minced
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 tsp chili oil or chili flakes (adjust to taste)
1/2 tsp grated ginger (optional)
1 tsp toasted sesame seeds
1 green onion, finely sliced

Crushed peanuts (optional, for garnish)

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Instructions

1. Slice the Cucumbers

Slice cucumbers thinly (you can use a mandoline for uniform slices).
Sprinkle with salt and let sit for 10 minutes to draw out moisture.
Drain and pat dry with a paper towel.

2. Make the Dressing

In a bowl, mix garlic, sugar, soy sauce, rice vinegar, sesame oil, chili oil, and ginger until sugar dissolves.

3. Toss and Chill

Combine cucumbers with the dressing. Toss to coat well.
Chill for 10–15 minutes before serving for best flavor.

4. Garnish & Serve

Top with green onions, sesame seeds, and crushed peanuts if using.
Serve cold as a side salad, appetizer, or snack.