Step 1: Slice & Salt
Wash and slice your cucumbers thinly. Toss them with salt and let them sit for 10 minutes. This draws out excess water and keeps the salad crisp.
Step 2: Mix the Dressing
In a bowl, combine rice vinegar, soy sauce, sesame oil, sugar, garlic, and red pepper flakes.
Step 3: Drain & Toss
Drain the cucumbers and gently press out the moisture with a paper towel. Then toss them in the dressing until well-coated.
Step 4: Garnish & Chill
Top with sesame seeds and a drizzle of chili oil (if you like it hot). Let it chill in the fridge for 15 minutes before serving. That’s when the magic happens!
🌶️ Grandma’s Serving Tips
- Add shredded carrots or radish for crunch and color.
- Serve with grilled meats or tofu for a balanced meal.
- Sprinkle crushed peanuts or crispy onions on top for texture.
❤️ Why Grandma Loves It
Oh honey, back in my day, we didn’t always have fancy ingredients, but we knew how to bring out the best in what we had. This salad is proof that with a few humble items, you can make something spectacular.
When your taste buds need a little “wake-up,” this easy Asian cucumber salad does the trick. It’s a reminder that freshness and spice can coexist, just like wisdom and curiosity in old age.
🧂 FAQ – All You Need to Know
❓Can I make this salad ahead of time?
Yes, it’s even better after a few hours in the fridge. Just don’t skip the salting step—it keeps the cucumbers from going soggy.
❓Can I skip the sugar?
Absolutely. You can swap with honey, maple syrup, or leave it out for a more tangy flavor.
❓How long will it last?
Stored in the fridge, this salad stays fresh for up to 2 days.
👵 Grandma’s Final Whisper
“When life gives you cucumbers, make a salad that makes your lips tingle and your heart smile.”
This one’s for your recipe box, dear. Pass it on with love. ❤️
