Easy Asian Cucumber Salad
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!
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
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
- 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.
- Make the Dressing:
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes (if using).
- 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.
- 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://ukfinda.com/easy-asian-cucumber-salad/