Description

This Easy Asian Cucumber Salad is a crisp, refreshing side dish bursting with vibrant flavors. Thinly sliced cucumbers are tossed in a zesty dressing of rice vinegar, soy sauce, sesame oil, garlic, and a touch of sweetness—making it the perfect cool companion to any Asian-inspired meal or summer barbecue. Ready in minutes with minimal prep, it’s light, healthy, and irresistibly crunchy.

Ingredients

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Cucumber Salad

2 large English cucumbers, thinly sliced
1 teaspoon salt

Dressing

2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar
2 cloves garlic, finely minced
1/4 teaspoon crushed red pepper flakes (optional, for heat)

To Garnish

1 tablespoon toasted sesame seeds
2 scallions, thinly sliced

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Instructions

Prep the Cucumbers: Wash the cucumbers well and slice them very thinly—either with a sharp knife or mandoline. Toss the slices in a bowl with 1 teaspoon of salt, mix, and let sit for 10 minutes to draw out excess water.
Drain and Dry: After 10 minutes, transfer the salty cucumbers to a colander. Rinse quickly under cold water to remove extra salt, then pat dry gently with paper towels.
Make the Dressing: In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes until the sugar dissolves.
Toss the Salad: Add the cucumbers to the bowl with the dressing, tossing well to ensure all slices are evenly coated.
Garnish and Serve: Sprinkle the cucumber salad with toasted sesame seeds and sliced scallions just before serving. Serve immediately for maximum crunch, or refrigerate for up to 1 hour for even more flavor.

Notes

For an extra punch of flavor, add a splash of chili oil or a dash of rice wine.
Make sure to salt, drain, and pat the cucumbers dry so your salad doesn’t turn watery.
This salad is best eaten fresh but will keep in the fridge for up to 24 hours.
Substitute Persian cucumbers or regular cucumbers if English cucumbers aren’t available—just remove seeds if needed.
Add thinly sliced carrots or radishes for color and crunch.

Nutrition

Serving Size: 1 cup
Calories: 55
Sugar: 3g
Sodium: 390mg
Fat: 2.5g
Saturated Fat: 0.3g
Unsaturated Fat: 2.1g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg