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Taiwanese Cucumber Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 piece Japanese cucumbers trimmed
  • 1/2 tsp salt for salting the cucumbers
Seasoning
  • 2 clove garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar rice vinegar also works
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp chili oil optional
Optional Garnish
  • white sesame seeds to taste
  • red chili slices to taste

Method
 

Prep the cucumbers
  1. Wash the cucumbers and trim off both ends. If the skin tastes especially strong or bitter, peel off a few strips.
  2. Lightly smash the cucumbers with the side of a knife, then cut them into bite-size pieces. This helps them absorb the dressing better than plain slices.
  3. Toss the cucumbers with the salt and let them sit for 10 to 15 minutes so they release some water.
  4. Drain off the liquid, then gently squeeze out the excess moisture with your hands or paper towels. This is the key to a crisper salad that does not water down as quickly.
Dress and chill
  1. Mix the garlic, soy sauce, vinegar, sugar, sesame oil, and chili oil to make the dressing.
  2. Toss the cucumbers with the dressing, then chill for about 10 minutes before serving so the flavor settles in.
  3. Finish with sesame seeds or red chili slices if you like.

Notes

  1. If your cucumbers taste grassy or earthy, trimming the stem end and salting them first usually fixes most of it.
  2. For a more bento-shop style flavor, add just a little more sugar and serve the salad well chilled.
  3. This salad is best the day you make it, but it still keeps well for 2 to 3 days in the fridge.