Spicy Asian Cucumbers


  • 3 large cucumbers – sliced lengthwise, seeds scooped out, and cut into 1/2-inch thick half rounds
  • 2 teaspoons salt
  • 1 tablespoon soy sauce
  • 1 tablespoon white sugar
  • 3 cloves garlic, thinly sliced
  • 2 teaspoons rice vinegar
  • 1 ½ teaspoons toasted sesame oil
  • 1 teaspoon hot chili oil
  • ½ teaspoon red pepper flakes
  • Directions

  • Step 1

    Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don’t rinse the cucumbers.


  • Step 2

    Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

  • Editor's Note:

    The nutrition data for this recipe includes the full sodium amount for the salt used. The actual amount of salt consumed will vary.

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