Description
Asian cucumber salad is a refreshing and flavorful dish perfect for summer.
Ingredients
Scale
- 2 large English cucumbers or 5–6 Persian cucumbers
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons sugar (adjust to taste)
- 1 clove garlic, minced
- Optional: 1/2 teaspoon red pepper flakes or 1 fresh red chili, sliced
- 1 tablespoon sesame seeds, toasted
- 2 green onions, thinly sliced
- Optional garnish: fresh cilantro or crushed peanuts
Instructions
- Slice the cucumbers thinly (about 1/8 to 1/4-inch thick). A mandolin works best, but a sharp knife is great too.
- Place cucumber slices in a colander or bowl and sprinkle with salt. Let sit for 10–15 minutes to draw out excess water, then gently pat dry with paper towels.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and garlic until sugar dissolves.
- Add cucumbers to a large bowl, pour dressing over top, and toss to coat. Stir in green onions, sesame seeds, and optional chili.
- It’s delicious right away, but even better after chilling for 30 minutes to let the flavors mingle.
- Top with fresh herbs, more sesame seeds, or crushed nuts just before serving.
Notes
- Adjust the sugar according to your taste preference.
- For a spicier kick, add more red pepper flakes or chili.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 50
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg