A refreshing, spicy-sweet cucumber salad that’s perfect chilled and ready in under 15 minutes. With crunchy cucumbers in a tangy garlic-chili dressing, it’s a zesty, no-cook side for any meal.
3-4 Mini cucumbers, sliced into 1-inch (approx. 2.5 cm) rounds
1 tablespoon salt
3 tablespoons rice vinegar
2 cloves garlic, finely minced or pressed
1 teaspoon tamari (or substitute soy sauce)
1 teaspoon sugar
1 tablespoon sesame oil
1 tablespoon chili oil
1 teaspoon togarashi (optional, for an extra layer of heat)
Instructions
Prepare the cucumbers Arrange the sliced cucumbers in a bowl and sprinkle with salt. Refrigerate for 5–10 minutes to draw out excess moisture.
Make the dressing In a small mixing bowl, whisk together rice vinegar, garlic, tamari, sugar, sesame oil, and chili oil until the sugar is fully dissolved.
Combine and serve Rinse the salted cucumber slices under cold water and pat dry. Toss them gently with the dressing until well coated.
Plate & garnish Transfer the tossed cucumbers to a serving dish. If using, sprinkle togarashi over the top for a vibrant, spicy finish. Serve cold and enjoy!
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