This Asian Slinky Cucumber Salad is crunchy, savory, with a refreshing taste! Instructions on how to cut a loopy and springy cucumber below.
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Vegetable Side Dishes
I grew up in a household that required at least one veggie dish as part of our lunch and dinner spread. It’s something that has stuck with me until today, so I absolutely love having simple recipes that can be part of my meal rotations.
If you’re looking to incorporate more healthy recipes into your diet, then this cucumber salad is definitely one for the books. Something so effortless but contains heaps of flavor. And you can double it up easily whenever you’re expecting a crowd!
Asian Cucumber Salad
This Asian cucumber salad is spicy, savory, and super refreshing! It’s actually quite an easy recipe, requiring only a handful of ingredients.
The time-consuming part is really the “sweating” process that draws the water out from the cucumber. But this step is crucial in order to gain that delicious crispy texture of the cucumber.
Once you’re done with that, all you have to do is to toss the cucumbers with the sauce and you’re done! A simple side dish that pairs amazingly well with a lot of meals.
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Persian cucumbers
- Salt
Sauce
- Sesame oil
- Light soy sauce
- Sugar
- Rice vinegar
- Chili oil
- Toasted sesame seeds
Slinky Cucumber
- Give the Persian cucumbers a quick rinse. Place one cucumber in between chopsticks to help with controlling the depth of cutting.
- Start slicing the whole cucumber at a diagonal. Every slice should stop when you hit the chopsticks to make sure you don’t cut all the way through.
- Once you’re done, turn the cucumber upside down so the uncut part is on top and place it between the chopsticks. Slice the whole cucumber again but at a straight angle. Repeat with the other cucumbers.
- Place cucumbers in a bowl and add salt. Gently massage to spread the salt all over the cucumbers and set aside for at least 20 minutes to draw out the water.
- After 20 minutes, give it a quick rinse and gently squeeze out excess water.
Sauce
- Add all the ingredients to a bowl and mix well. Add the cucumbers and toss until the cucumbers are all coated.
- Set aside for 5-10 minutes for the cucumber to soak up the sauce. Serve and enjoy!
Notes for Asian Slinky Cucumber Salad
- The amount of chili oil should be up to heat preference. Some chili oil is saltier than others. Adjust accordingly.
- Best served immediately.
More Veggie Recipes
- Tofu Veggie Stir Fry
- Spicy Sambal Eggplant (Sambal Terung)
- Acar Timun Nanas (Pickled Cucumber Pineapple Salad)
- One-Pot Baked Chicken And Veggies
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How to make Asian Slinky Cucumber Salad
Asian Slinky Cucumber Salad
Ingredients
- 5 Persian cucumbers
- 1 tsp salt
Sauce
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1 tbsp sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp toasted sesame seeds
Instructions
Slinky Cucumber
- Give the Persian cucumbers a quick rinse. Place one cucumber in between chopsticks to help with controlling the depth of cutting.
- Start slicing the whole cucumber at a diagonal. Every slice should stop when you hit the chopsticks to make sure you don't cut all the way through.
- Once you're done, turn the cucumber upside down so the uncut part is on top and place it between the chopsticks. Slice the whole cucumber again but at a straight angle. Repeat with the other cucumbers.
- Place cucumbers in a bowl and add salt. Gently massage to spread the salt all over the cucumbers and set aside for at least 20 minutes to draw out the water.
- After 20 minutes, give it a quick rinse and gently squeeze out excess water.
Sauce
- Add all the ingredients to a bowl and mix well. Add the cucumbers and toss until the cucumbers are all coated.
- Set aside for 5-10 minutes for the cucumber to soak up the sauce. Serve and enjoy!
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