Easy & Refreshing Asian Cucumber Salad
Craving something bright, crisp, and bursting with flavor without spending forever in the kitchen? This Easy Asian Cucumber Salad is your answer! Perfect as a side dish or a light lunch, it's ready in just 20 minutes of active time.
Equipment
- Medium bowl
- Small bowl
Ingredients
- 2 large cucumbers English or Persian preferred, cut into thin slices
- 1/2 tsp salt for draining water
For the Dressing
- 2 tbsp rice vinegar
- 1 tbsp soy sauce use low-sodium if preferred
- 1 tsp sesame oil
- 1 tbsp sugar adjust to taste; optional sweeteners: honey, maple syrup
- 1 clove garlic minced
- 1 tsp fresh ginger grated, optional but recommended
- 1 tsp red pepper flakes or chili oil adjust to heat preference, optional
- 1 tbsp sesame seeds toasted
- 1 tbsp green onions chopped, for garnish
Instructions
- Step 1: Thinly slice the cucumbers using a knife, mandoline, or food processor. Place slices in a medium bowl.
- Step 2: Sprinkle salt over cucumber slices and toss gently to distribute. Let stand for about 10 minutes to draw out excess water.
- Step 3: While cucumbers rest, make the dressing. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, grated ginger (if using), and red pepper flakes or chili oil until sugar is mostly dissolved.
- Step 4: Drain the water from the cucumber bowl. Gently grab handfuls of cucumber slices and squeeze lightly to remove more water. Transfer drained slices to a clean bowl.
- Step 5: Pour the dressing over the drained cucumber slices. Add the sesame seeds and toss everything together until the cucumbers are evenly coated.
- Step 6: Cover the bowl and refrigerate for at least 15-20 minutes to allow flavors to meld and salad to chill. An hour or two is even better.
- Step 7: Just before serving, give the salad another quick toss. Garnish with chopped green onions and a few extra sesame seeds.
Notes
Substitutions & Additions: You can substitute rice vinegar with white wine or apple cider vinegar (use less and taste). Swap sugar for honey, maple syrup, or a sugar substitute. For spice, use hot sauce, sriracha, or fresh chili. Add chopped peanuts or cashews for crunch, or cooked chicken, edamame, or tofu to make it a meal. Thinly sliced red onion, bell peppers, or shredded carrots can also be added.
Tips for Success: Slice cucumbers thinly for better flavor absorption. Don't skip the salting and draining step to avoid a watery salad. Chilling time is crucial for flavor melding and refreshing crispness. You can prep cucumbers (slice) and dressing a day ahead, but keep them separate and combine just before serving (after draining cucumbers).
Storage: Best enjoyed fresh after chilling. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days, though they may become more liquidy.