Description

This Easy Asian Cucumber Salad is a refreshing side dish packed with crisp cucumbers, tangy rice vinegar, savory soy sauce, and a hint of sesame oil. Tossed together in minutes, it’s the perfect light and crunchy companion for any main course, especially during warmer months!

Ingredients

Scale

Main Ingredients

2 large English cucumbers (or 4–5 Persian cucumbers), thinly sliced
1/2 teaspoon salt

Dressing

2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar (or honey or maple syrup)
1 clove garlic, finely minced
1/2 teaspoon red pepper flakes (optional, for heat)

Finishing Touches

1 tablespoon toasted sesame seeds
2 scallions, thinly sliced

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Instructions

Prep the Cucumbers: Place the thinly sliced cucumbers in a large bowl and sprinkle with salt. Toss to combine and let sit for 10 minutes. This draws out excess water for a crunchier salad.
Drain and Pat Dry: After 10 minutes, use your hands or a clean kitchen towel to gently squeeze and drain the cucumbers, removing as much liquid as possible. Return the cucumbers to the bowl.
Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until the sugar is dissolved and everything is well combined.
Assemble Salad: Pour the dressing over the drained cucumbers. Add the sliced scallions and toss everything together until the cucumbers are well coated.
Add Final Touches and Serve: Sprinkle the salad with toasted sesame seeds. Serve immediately for maximum crunch, or chill for 10–15 minutes for even more flavor melding.

Notes

English or Persian cucumbers are preferred because of their thin skin and few seeds.
For best results, serve the salad soon after tossing to maintain crispness.
Add thinly sliced red onion or shredded carrots for an extra pop of color and flavor.
You can adjust sugar and soy sauce to taste for a sweeter or more savory profile.
Leftovers can be stored in the refrigerator, but the cucumbers may soften.

Nutrition

Serving Size: 1 cup
Calories: 50
Sugar: 3g
Sodium: 380mg
Fat: 2g
Saturated Fat: 0.3g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg