Description
Asian Cucumber Salad is a crisp, refreshing dish made with thinly sliced cucumbers and a bold, tangy dressing. It’s easy to make and perfect as a side dish, appetizer, or healthy snack. With its mix of sweet, sour, salty, and umami flavors, this salad is a cooling companion to spicy or rich meals and a standout on its own.
Ingredients
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4 Persian or 2 English cucumbers, thinly sliced
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1/2 tsp salt (for drawing moisture from cucumbers)
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2 tbsp rice vinegar
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1 tbsp soy sauce
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1 tsp sesame oil
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1 tsp sugar or honey
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1 clove garlic, minced
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1/2 tsp grated fresh ginger (optional)
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1/4 tsp red pepper flakes or 1 tsp chili oil (optional)
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1 tbsp toasted sesame seeds
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1 green onion, thinly sliced
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Fresh cilantro or mint leaves for garnish (optional)
Instructions
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Prepare the Cucumbers: Wash and thinly slice cucumbers. Place in a colander, sprinkle with salt, and let sit for 15 minutes. Rinse and pat dry with paper towels.
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Make the Dressing: In a bowl, mix rice vinegar, soy sauce, sesame oil, sugar (or honey), garlic, and ginger. Add chili oil or red pepper flakes if using. Stir well.
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Assemble the Salad: Add cucumbers to a large bowl. Pour the dressing over and toss gently to coat.
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Chill and Serve: Let the salad sit in the fridge for 30 minutes to let flavors blend. Garnish with sesame seeds, green onions, and herbs before serving.
Notes
For extra crunch, use mini cucumbers or refrigerate the cucumbers before slicing.
Adjust sugar, chili, or vinegar levels to suit your taste.
Can be made a few hours in advance but best served within 1–2 days for optimal crunch.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 0 minutes (no cooking required)
- Category: Side Dish, Salad
- Method: No-Cook, Marinating
- Cuisine: Asian (Chinese, Korean, Thai, Japanese fusion)