Prep 35 mins
Cook 5 mins
Easy & refreshing salad to complement your next Asian meal.
- 4 cucumbers, peeled
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1 garlic clove, minced
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 drops chili sauce
- Slice cucumbers lengthwise. Sprinkle salt on cut sides, then place cut-side down on paper towels to drain. After 30 minutes, pat dry.
- Slice cucumbers into 1/2 inch pieces. Place in a large bowl. In a small bowl, combine the remaining ingredients. Sprinkle on cucumbers and toss to coat. Let sit for 1 hour before serving.
I love cucumbers like this, so nice and refreshing! I enjoyed the flavors. Thanks! Made for ZWT 2013 by a Hot Stuff member.
Thank you for sharing this recipe Bethie. It was quick and easy to make. A nice change from the usual cucumber salads that we eat. We found this to be flavorful with a soft texture. I would use less soya sauce next time, it kind of overpowered the other flavors for us. I used mini cucumbers in this recipe.
Aussie Swap#84: I loved this salad! I love the savory combination of the rice vinegar and chili sauce! A delicious departure from the creamy cuke salad I normally make!