Asian Marinated Cucumbers
A quick, refreshing side dish with a perfect balance of sweet, tangy, and spicy flavors. Ready in just 10 minutes, these marinated cucumbers pair perfectly with grilled meats, rice dishes, or as a crunchy snack.
Ingredients
- 4 mini cucumbers sliced ¼-inch thick
- 3 tablespoons seasoned rice wine vinegar
- 1 tablespoon peanut oil or sesame oil for a nutty aroma
- 2 teaspoons sesame seeds for crunch
- 1 teaspoon red pepper flakes adjust for spice preference
- 1 tablespoon soy sauce for umami flavor
- 1 tablespoon sugar balances acidity
Instructions
- Rinse the cucumbers and slice them thinly, about ¼-inch thick. Leave the skin on for extra crunch or peel for a softer texture.
- In a medium bowl, whisk together rice wine vinegar, soy sauce, sugar, and your choice of peanut or sesame oil. Stir until the sugar dissolves completely.
- Add the red pepper flakes and sesame seeds to the marinade for extra heat and crunch.
- Toss the cucumber slices into the marinade and gently stir to ensure they are evenly coated.
- Let the cucumbers marinate for at least 10-15 minutes to absorb the flavors. For a more intense flavor, marinate for up to 30 minutes.
- Transfer the marinated cucumbers to a serving bowl, garnish with extra sesame seeds if desired, and serve chilled.
Notes
For an extra punch of flavor, add minced garlic or grated ginger to the marinade. If you prefer less heat, reduce the amount of red pepper flakes. Leftover marinade can be used as a stir-fry sauce or drizzled over roasted vegetables. Store leftover cucumbers in an airtight container in the fridge for up to 2 days. To keep them extra crisp, add the cucumbers just before serving.