Ingredients
Scale
- 2 English cucumbers (or 4-5 Persian cucumbers)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili oil (plus more to taste)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 teaspoon sesame seeds
- ½ teaspoon red pepper flakes (optional, for extra heat)
- ¼ teaspoon salt
- 2 green onions, thinly sliced
- Fresh cilantro, chopped (optional)
Instructions
- Slice the cucumbers into thin rounds, about ⅛-inch thick. If you’re using English cucumbers, you can leave the skin on. For regular cucumbers with tough skin, peel them first.
- Place the cucumber slices in a large bowl and sprinkle with the salt. Toss them around and let them sit for 3-4 minutes. This draws out excess moisture and helps them absorb the dressing better.
- While the cucumbers are sitting, whisk together the rice vinegar, soy sauce, chili oil, sesame oil, minced garlic, and sugar in a small bowl until the sugar dissolves.
- Drain any liquid that’s accumulated from the cucumbers. You don’t need to rinse them—just pour off the water.
- Pour the dressing over the cucumbers and toss everything together until well coated.
- Add the green onions, sesame seeds, and red pepper flakes if using. Toss again.
- Let the salad sit for at least 5 minutes before serving. This gives the cucumbers time to soak up all those flavors. If you can wait 15-20 minutes, even better.
- Taste and adjust the seasoning. Add more chili oil if you want more heat, or a splash more rice vinegar if you want extra tang.
- Top with fresh cilantro right before serving if you’re using it. Serve cold or at room temperature.
- Prep Time: 8 minutes
- Cook Time: 0 minutes