Asian Cucumber Salad Pressure Cooker Recipe
This crisp and vibrant Asian cucumber salad combines fresh cucumbers with tangy rice vinegar, soy sauce, sesame oil, and a spicy kick, making it a refreshing and flavorful side dish or light meal in minutes.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 5 cups Cucumbers Persian, Turkish or English, thinly sliced
- 0.5 teaspoon Salt
- 4-5 Scallions finely sliced
- 1 clove Garlic minced
- 1 teaspoon Ginger freshly grated
- 0.25 cup Rice vinegar
- 1 tablespoon Soy sauce or Liquid Aminos
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Maple syrup or honey or sugar
- 1 teaspoon Chili garlic sauce such as sambal oelek or sriracha
- 1-2 tablespoons Toasted sesame seeds for garnish
Instructions
Instructions
- Slice cucumbers into thin rounds.
- Sprinkle salt over sliced cucumbers and toss well. Let sit for 10 minutes.
- Drain moisture from cucumbers and pat them dry with paper towels.
- Whisk together rice vinegar, soy sauce, sesame oil, maple syrup, chili garlic sauce, ginger, and garlic in a bowl.
- Add scallions to cucumbers and pour dressing over. Toss to coat evenly.
- Adjust seasoning to taste by adding more sweetness or spice if desired.
- Chill in the fridge for at least 15 minutes before serving.
- Garnish with toasted sesame seeds before serving.
Notes
Store in airtight container for 2-3 days. Keep sesame seeds off until serving to preserve crunch. Pat cucumbers dry before storing to maintain texture.