Tasty Asian Cucumber Salad Recipes
Crunchy, refreshing cucumber salad tossed in a bright soy–sesame dressing with a hint of garlic, ginger, and chili. A quick 15-minute side perfect for weeknights or potlucks.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 4 cup English cucumber, thinly sliced about 2 medium; measured after slicing
- 0.5 teaspoon Kosher salt for salting cucumbers, plus more to taste
- 3 tablespoon Unseasoned rice vinegar
- 1 tablespoon Low-sodium soy sauce
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Granulated sugar or honey
- 1 teaspoon Minced garlic
- 0.5 teaspoon Fresh ginger, finely grated
- 0.25 teaspoon Crushed red pepper flakes adjust to taste
- 1 tablespoon Toasted sesame seeds
- 0.5 cup Green onions, thinly sliced
- 0.5 teaspoon Chili oil optional, for heat
Instructions
Preparation Steps
- Place sliced cucumbers in a colander set over the sink. Sprinkle with kosher salt and toss. Let sit for 10 minutes to draw out excess water, then gently blot dry with paper towels.
- In a medium bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, garlic, ginger, and red pepper flakes until the sugar dissolves.
- Add cucumbers to the bowl along with green onions and sesame seeds. Toss until evenly coated.
- Taste and adjust with a pinch more salt if needed. For extra heat, drizzle in chili oil and toss again.
- Serve right away for crisp texture, or chill for 10 to 20 minutes to let flavors meld.
Notes
Smash the cucumber lightly with the side of a knife before slicing for even more crunch and flavor absorption. Use Persian cucumbers for fewer seeds and extra crispness. Leftovers keep in an airtight container for up to 2 days; the cucumbers will soften slightly but remain tasty.