Asian Pickled Cucumber Salad

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This Asian inspired Pickled Cucumber Salad is super quick and easy to make. It's the perfect side dish for everything from bao buns, to Korean-style chicken wings, spicy tofu and more.

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: Chinese, Japanese, Korean

Diet: Vegan, Vegetarian

Keyword: coriander, cucumber, mirin, red chilli, rice wine vinegar, sesame oil, sesame seeds, soy sauce

Servings: people

Calories: 73.7kcal

Ingredients

200 grams baby cucumbers
2 tablespoon rice wine vinegar
2 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sesame oil
1 pinch fresh coriander leaves only
1 teaspoon sesame seeds black and white for variety
1 small red chilli optional

US Customary - Metric

Instructions

Thinly slice the cucumbers on the diagonal. Each slice should be roughly 2mm thick.
Sprinkle the cucumber slices with a pinch of salt, toss them together and then let them sit while you make the pickling liquid.
In a bowl, whisk together the rice wine vinegar, soy sauce, mirin and sesame oil.
Drain any moisture that has come out of the cucumbers then pour over the pickling liquid.
Serve with a garnish of a few coriander leaves, sesame seeds and thinly sliced red chilli (if using).

Nutrition