Description
This Easy Asian Cucumber Salad is crisp, refreshing, and packed with bold flavor. Thinly sliced cucumbers are tossed in a tangy-sweet sesame soy dressing with garlic and a hint of heat. Quick to make and perfect as a side dish or light snack, this salad is a fresh and flavorful addition to any meal.
Ingredients
- 2 English cucumbers or 4–5 Persian cucumbers, thinly sliced
- ½ tsp salt (for draining cucumbers)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar or honey (adjust to taste)
- 1 clove garlic, minced
- ¼ tsp red pepper flakes (optional)
- 1 tsp sesame seeds
- 1–2 green onions, chopped (optional)
Instructions
- Thinly slice the cucumbers and place them in a colander. Sprinkle with salt and let sit for 10–15 minutes to draw out excess moisture.
- Meanwhile, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), garlic, and red pepper flakes in a small bowl.
- Pat the cucumbers dry with a paper towel and transfer to a large bowl.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Sprinkle with sesame seeds and green onions, if using.
- Chill in the refrigerator for at least 10 minutes before serving for best flavor.
Notes
- For extra spice, add thinly sliced red chili or a dash of chili oil.
- Swap sugar with honey or a sugar substitute like monk fruit.
- Add shredded carrots or daikon for texture and color.
- Store leftovers in the fridge up to 2 days; drain any excess liquid before serving.
- Not recommended for reheating—enjoy cold!
