Asian Cucumber Salad. Crunchy, fresh summery cucumber salad with a hint of garlic and chili oil. Super easy to prepare, this salad is a beautiful twist with spices, which makes it anything but dull. Additionally, it is vegan and gluten-free. With summer approaching, we are all craving simple and light food. Salads are pretty famous for summer lunches, and cucumber tops the vegetables used in making a salad. Cucumber is an excellent source of water, vitamins, and several minerals. They help in getting the body rehydrated quickly. They are available easily and reasonably priced. For this reason, they are famous for salads year-round, especially in summer. This Asian cucumber salad ticks all the boxes, so I will insist you try this. Also, we all need a few recipes that can be prepared last minute and serve as a perfect side dish. This spicy cucumber salad is fresh and has a fantastic garlicky, spicy, tangy taste. Furthermore, it is easy to make with store-bought sauces and spices. It’s just one of the cucumber dishes that will wow everyone when shared.
What Type of Cucumber is Used in This Salad?
Try to use cucumbers with fewer seeds or no seeds. However, if there are seeds in your cucumber, remove them first. I have used English cucumbers as they are best for this recipe.
How to Make Asian Cucumber Salad?
First, slice cucumbers into nice circles so they are not too thin or thick. Then, mix some salt with the cucumbers and let them rest for 10-15 minutes. They will release some water. Then, drain the water. After that, make a dressing of chili oil, grated garlic, apple cider vinegar, sugar, Korean chili powder, and sesame oil. Whisk this properly. Coat the cucumber thoroughly with this dressing. Add sesame seeds and mix well. Then, please keep it in the fridge to get it chilled. Serve and enjoy!
You May Want to Check Out These Refreshing Recipes As Well-
Lentil Salad Vietnamese Summer Rolls Couscous Pulao
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