Asian Cucumber Salad

Bright, crunchy, and tangy, this Asian Cucumber Salad comes together in minutes and livens up weeknight plates.

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Prep Time 10

Total Time 10

Course Salad, Side Dish

Cuisine Asian

Servings 4 servings

Calories 80 kcal

Ingredients

Veggies

2 pieces English cucumbers, thinly sliced Use English or Persian cucumbers for crunch.
2 pieces green onions, thinly chopped

Sauce

2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar

Aromatics & spice

1 clove garlic, minced
1/4 tsp crushed chili flakes Adjust to control heat.
pinch salt (to taste) Add to taste.

Toppings

1 tsp toasted sesame seeds Garnish before serving.

Instructions

Preparation

Thinly slice the cucumbers and place them in a medium bowl.
In a separate bowl, whisk together sesame oil, minced garlic, chili flakes, soy sauce, rice vinegar, sugar, and a pinch of salt.
Pour the dressing over the cucumbers and toss gently to coat.
Let the salad sit for 10 minutes at room temperature.
Garnish with chopped green onions and toasted sesame seeds before serving.

Notes

For extra crunch, use thinly sliced cucumbers and salt and drain very juicy cucumbers for 10 minutes. Store in an airtight container in the fridge up to 2-3 days; toss before serving.

Keyword asian salad, cucumber salad, Healthy Side, meal prep, quick salad