Difficulty Medium
Cook Time 0 min
Heat None
Asian Cucumber Salad is a refreshing dish that combines crisp cucumbers, crunchy cabbage, and zesty red onions. Tossed in a tangy dressing made with rice vinegar, soy sauce, and a hint of sweet chili sauce, each bite is a burst of flavor. Perfect as a side or a light meal, this salad will add vibrancy to your table!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 2 English cucumbers, sliced paper-thin 1 cup shredded cabbage 1/4 cup rice vinegar 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 1 tablespoon Thai sweet chili sauce 1 teaspoon crispy chili oil 2 tablespoons sugar or honey 3 cloves garlic, minced 1/4 cup thinly sliced red onion 1 tablespoon fresh ginger, grated 1/2 teaspoon red pepper flakes 2 tablespoons sesame seeds 3 green onions, sliced 1/4 cup crushed peanuts (optional) Directions 1 Slice cucumbers as thin as possible using a mandoline or sharp knife. Combine with shredded cabbage and sliced red onion in a large bowl. 2 In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sweet chili sauce, crispy chili oil, sugar, garlic, ginger, and red pepper flakes until sugar dissolves completely. 3 Pour dressing over cucumbers and cabbage, tossing well to coat everything evenly. 4 Refrigerate for at least 10–15 minutes to let the flavors meld together. 5 Before serving, top with sesame seeds, sliced green onions, and crushed peanuts if using.
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