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Fresh Asian Sesame Cucumber Salad Recipe Easy Spicy Chili Oil Dressing

fresh asian sesame cucumber salad - featured image
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A quick and easy fresh Asian sesame cucumber salad with a spicy chili oil dressing that balances crisp cucumbers with nutty sesame and fiery chili heat.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, thinly sliced
  • Fresh cilantro leaves (optional, for garnish)
  • 3 tablespoons vegetable oil (neutral-flavored like canola or peanut oil)
  • 1 tablespoon chili flakes
  • 1 teaspoon garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar or honey

Instructions

  1. Wash and dry the cucumbers thoroughly. Using a mandoline or sharp knife, slice them thinly (about 1/8 inch thick). Place the slices in a colander and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess water, then gently pat dry with paper towels.
  2. Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside to cool.
  3. In a small saucepan, heat the vegetable oil over low-medium heat. Add the minced garlic and chili flakes. Stir gently and let the oil heat slowly for about 3-4 minutes until the garlic turns golden and the oil smells nutty and spicy. Remove from heat and let cool slightly.
  4. In a bowl, combine soy sauce, rice vinegar, sesame oil, and sugar or honey. Whisk until sugar dissolves. Slowly drizzle in the warm chili oil while whisking to combine evenly.
  5. Add cucumbers and green onions to a mixing bowl. Pour the dressing over and toss gently but thoroughly. Sprinkle toasted sesame seeds on top and add cilantro leaves if using. Taste and adjust seasoning if needed.
  6. Chill the salad in the fridge for 15-20 minutes before serving to let flavors meld and cucumbers soak up the dressing without becoming soggy.

Notes

Keep the heat low and stir often when making chili oil to avoid burning the garlic. Salting cucumbers before dressing helps keep the salad crisp. Toast sesame seeds fresh for best aroma. Adjust chili flakes to control heat level. The salad tastes better after chilling for 15-20 minutes. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Keywords: cucumber salad, Asian salad, sesame cucumber salad, spicy chili oil, easy salad recipe, quick side dish, healthy salad

Find it online: https://bitefuljoy.com/fresh-asian-sesame-cucumber-salad-recipe-easy-spicy-chili-oil-dressing/