Directions
- Prepare the cucumbers: Wash and thinly slice the cucumbers using a knife or mandolin. Place them in a colander, sprinkle with salt, and toss gently. Let sit for 15–20 minutes to draw out excess moisture.
- Drain and dry: After resting, gently squeeze the cucumbers with your hands or a clean towel to remove extra liquid. This step ensures your salad stays crisp and flavorful, not watery.
- Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until the sugar fully dissolves.
- Combine: Add the drained cucumbers to a large mixing bowl. Pour the dressing over and toss gently until evenly coated.
- Add heat and crunch: Sprinkle in chili flakes (if using), sesame seeds, and sliced green onions. Toss again to distribute all flavors evenly.
- Chill before serving: For the best flavor, refrigerate the salad for at least 10–15 minutes before serving to allow the cucumbers to absorb the dressing.
Recipe Details
Prep Time: 15 minutes
Rest Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Korean twist: Add 1 teaspoon gochugaru (Korean chili flakes) and a splash of rice wine vinegar for a spicy, tangy flavor.
- Japanese style: Substitute soy sauce with ponzu sauce and top with shredded nori.
- Thai version: Add crushed peanuts, cilantro, and a squeeze of lime for a vibrant Southeast Asian twist.
- Low-sodium option: Use low-sodium soy sauce and skip the added salt during draining.
Serving Suggestions
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