Super refreshing, bright, spicy, and crisp! This Asian cucumber salad is addicting and perfect for transporting on warm weather outings.
In the audio of the video below I misspoke and said "white vinegar", however rice vinegar is best for this recipe!
6-10 Small Cucumbers (I would suggest avoiding pickling cucumbers, or other thicker-skinned cucumbers for this)
1 tbsp salt
A couple tbsps white sugar
A couple tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp chili oil (I used my homemade Chinese 5-spice chili oil)
1-2 cloves minced garlic
1/4 cup cilantro, lightly chopped
Sesame seeds (optional)
Slice cucumbers into small spears, sprinkle the salt on top, and mix. Let sit for about 30 minutes to allow excess water to release from the cucumbers, then drain. Add the sugar, rice vinegar, soy sauce, sesame oil, chili oil, garlic, and cilantro. Stir all ingredients together and serve.