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Asian Cucumber Salad 

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  • Author: clara
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: No-Cook
  • Cuisine: Asian

Description

This Easy Asian Cucumber Salad is light, refreshing, and packed with bold flavors. Made with crunchy cucumbers, a tangy sesame-soy dressing, and a touch of spice, it’s the perfect side dish for any meal. Ready in just 10 minutes, it’s ideal for summer barbecues, weeknight dinners, or as a healthy snack!

Ingredients

Scale
  • 2 large cucumbers (English or Persian work best)
  • 1 tsp salt
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp sesame oil
  • 1 tbsp sugar (or honey for a natural sweetener)
  • 1 garlic clove, minced
  • 1/2 tsp red pepper flakes (optional, for spice)
  • 1 tbsp sesame seeds, toasted
  • 2 tbsp green onions, thinly sliced

Instructions

  1. Prepare the Cucumbers:
    • Thinly slice the cucumbers into rounds or half-moons, depending on your preference.
    • Sprinkle the cucumbers with salt and let them sit in a colander for 10 minutes to draw out excess water. Rinse and pat dry with a clean towel.
  2. Make the Dressing:
    • In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes (if using).
  3. Assemble the Salad:
    • Place the cucumbers in a large bowl and pour the dressing over them. Toss to coat evenly.
    • Sprinkle with toasted sesame seeds and sliced green onions.
  4. Serve:
    • Serve immediately for a crisp texture or let it marinate in the refrigerator for 15–20 minutes for deeper flavor.

Notes

  • For extra crunch, add thinly sliced red onion or shredded carrots.
  • You can make this salad ahead of time, but it’s best eaten within 24 hours.
  • Adjust spice levels by increasing or omitting the red pepper flakes.
  • Use Japanese cucumbers if available; their thin skin and fewer seeds are perfect for this salad.

Find it online: https://recipe.ukfinda.com/asian-cucumber-salad.htm