Description
A light, refreshing, and flavorful Asian Cucumber Salad made with crisp cucumbers, rice vinegar, sesame, and garlic. It’s easy to make and perfect as a healthy side dish for any Asian-inspired meal.
Ingredients
- 4 cups sliced cucumbers (English or Persian cucumbers)
- 3/4 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon sugar (or honey/maple syrup)
- 2 garlic cloves, finely minced
- 1 teaspoon grated ginger
- 1–2 teaspoons chili flakes (optional, to taste)
- 1 tablespoon sesame seeds
- 2 scallions, thinly sliced
Instructions
- Slice cucumbers thinly and place them in a colander. Sprinkle with salt and let them sit for 20-30 minutes to release water.
- Meanwhile, make the dressing by combining rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and chili flakes in a bowl. Stir well until sugar is dissolved.
- Pat cucumbers dry with paper towels to remove excess moisture.
- Place cucumbers in a bowl and pour the dressing over them.
- Add sesame seeds and scallions, and toss everything together until well combined.
- Serve immediately or chill for 15-20 minutes for more flavor.
Notes
- Persian or English cucumbers are best because they are less watery and have tender skin.
- Chilling the salad allows the flavors to meld better.
- Adjust chili flakes to your preferred spice level.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 4g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
