Asian Cucumber Salad
Bright and crunchy, this Asian Cucumber Salad is a quick and refreshing side dish perfect for busy weeknights. It's lightly dressed for big flavors and pairs well with grilled mains.
Ingredients
Veggies
- 3 pieces Persian or English cucumbers, thinly sliced Use thinly sliced cucumbers for best texture.
- 1 tsp salt Helps to draw out excess water from cucumbers.
Sauce
- 2 tbsp rice vinegar
- 1 tbsp soy sauce Can substitute with tamari for gluten-free option.
- 1 tsp sesame oil
Sweetener & Heat
- 1 tsp sugar
- 1 tsp chili oil Or use red pepper flakes, to taste.
Toppings & Optional
- 1 tsp sesame seeds For garnishing.
- 1 clove garlic, minced Optional ingredient for added flavor.
Instructions
Preparation
- Thinly slice cucumbers on the diagonal into rounds about 1/8 inch thick.
- Toss sliced cucumbers with 1 tsp salt and let sit 10–15 minutes to draw out water.
- Drain the cucumbers, rinse briefly, then pat dry with paper towels or a clean kitchen cloth.
Making the Dressing
- In a bowl, whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp chili oil.
Combining and Serving
- Toss the drained cucumbers with the dressing until evenly coated.
- Sprinkle with 1 tsp sesame seeds and the minced garlic if using; chill for 10 minutes before serving for best flavor.
Notes
For best results, slice cucumbers consistently thin and allow to rest with salt for crispness. Make ahead for convenience; flavors deepen while maintaining a crunchy texture.