Ingredients
Equipment
Method
- Start by slicing the cucumbers into 1/4-inch thick rounds. The thickness is key to ensuring they maintain their crunch. As you cut, take a moment to appreciate the vibrant green color and crisp texture of the cucumbers. Once sliced, place them in a colander.
- Sprinkle the sea salt over the sliced cucumbers. Toss them gently to ensure each piece is coated. This step is essential as the salt will draw out excess moisture, resulting in a crispier salad. Let the cucumbers sit for 10 to 15 minutes and watch as they release their watery essence.
- While the cucumbers are sitting, prepare the dressing. In a mixing bowl, whisk together the low-sodium soy sauce, rice vinegar, granulated sugar, minced garlic, chili flakes (or oil), and toasted sesame oil. The goal is to combine all the ingredients until the sugar is fully dissolved, creating a smooth, glossy dressing that will coat the cucumbers.
- Once the cucumbers have released some moisture, rinse them under cold water to remove the excess salt. Pat them dry with a clean kitchen towel. This step is crucial as it prevents the salad from becoming too salty and ensures the dressing adheres well.
- Add the rinsed and dried cucumbers to the bowl with the dressing. Toss everything together gently, ensuring all the pieces are well coated in the sauce. Take a moment to enjoy the wonderful aroma of the dressing mingling with the fresh cucumbers.
- For the best flavor, allow the salad to marinate for at least 20 minutes. If you have the time, letting it sit for 2 hours or even overnight in the refrigerator will enhance the flavors even more. The longer it marinates, the better the taste will be!
- When you're ready to serve, give the salad a gentle toss once more and transfer it to a serving dish. You can garnish it with additional chili flakes or sesame seeds if desired. The vibrant colors and enticing aroma will surely impress your guests.
- Enjoy this refreshing Cucumber Salad as a side dish or a light meal! Each bite will remind you of warm summer days and delicious Asian cuisine.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but it’s best enjoyed fresh!
Notes
While this salad is delightful, here are some additional tips: Storage: Store leftovers in an airtight container in the fridge for up to two days. The flavors will continue to meld! Freezing: It’s best to avoid freezing this salad as the texture of the cucumbers will change significantly when thawed. Pairing: This salad works wonderfully with grilled fish or chicken, making it a perfect summer side dish. Presentation: For a stunning presentation, serve the salad in a clear bowl to showcase the beautiful colors of the cucumbers. Variations: Try adding fresh herbs like cilantro or mint for an extra layer of flavor.