Description
This Simple Asian Cucumber Salad is crisp, refreshing, and bursting with tangy, savory flavor. Tossed in a sesame-soy dressing and finished with sesame seeds and scallions, it’s the perfect light side dish for any meal.
Ingredients
- 2 English cucumbers (or Persian cucumbers), thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar or honey
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 teaspoon red pepper flakes or sliced chili
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Thinly slice cucumbers and toss with salt in a bowl. Let sit for 10 minutes to draw out moisture.
- Drain cucumbers and pat dry with a paper towel.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), garlic, ginger (if using), and red pepper flakes.
- Add cucumbers to the dressing and toss to coat evenly.
- Top with sesame seeds and green onions.
- Chill for 10–15 minutes before serving for best flavor.
Notes
- Use regular cucumbers if needed—peel and deseed them first.
- Omit chili flakes for a milder version.
- Customize with gochugaru, mirin, lime juice, or fish sauce for regional twists.
- Add grilled shrimp, tofu, or chicken for a protein boost.
- Best served fresh, but can be stored in the fridge up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 salad
- Calories: 60
- Sugar: 3g
- Sodium: 390mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
