It might be December, but the heat still lingers, making a cool, crisp dish feel just right. This Asian-style cucumber salad balances fresh crunch with a bold garlic-soy dressing and a sharp vinegar kick. Inspired by similar dishes from Biang! and Spicy & Tasty, it’s simple, satisfying, and perfect for when you want big flavors without much effort.
Yield: 2
Asian Cucumber Salad
A refreshing Asian-style cucumber salad with a bold garlic-soy dressing, perfect for a light appetizer or side dish.
Prep Time
10 minutes
Chill Time
30 minutes
Total Time
40 minutes
Ingredients
- 2 Kirby Cucumbers
- 7 cloves Raw Garlic
- 1/2 cup Rice Wine Vinegar
- 1/2 tsp Sesame Oil
- 1 tbsp Soy Sauce
- 1/4 tsp Chili Flakes or the chili oil
- 1 tsp Chili Oil or the chili flakes
- 1/4 tsp Salt to taste
Notes
- Cut cucumbers into large chunks and place them in a large mixing bowl.
- In a separate bowl, combine garlic, sesame oil, soy sauce, chili flakes (or chili oil), salt, and rice wine vinegar.
- Blend until smooth. The mixture will emulsify due to the raw garlic.
- Taste the dressing and adjust the seasoning if necessary. Add more salt if it’s not salty enough, or more vinegar if it’s too salty.
- Pour the dressing over the cucumbers and toss until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to develop.
- Enjoy chilled. Transfer leftovers to an airtight container for storage.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 160Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 757mgCarbohydrates: 14gFiber: 4gSugar: 4gProtein: 3g
