Description
Refreshing Easy Asian Cucumber Salad bursting with soy, sesame, and spice. Quick to make, perfect for a crowd, and a delightful summer treat.
Ingredients
Scale
- 2 large English cucumbers (about 1½ pounds or 680g)
- 1 teaspoon kosher salt
- 3 tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 2 teaspoons toasted sesame oil
- 1 clove garlic, minced (about 1 teaspoon)
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 green onions, thinly sliced (about ¼ cup)
- 1 tablespoon toasted sesame seeds
- Optional: 1 tablespoon chopped fresh cilantro
Instructions
- Step 1: Prepare the Cucumbers Start with fresh, firm cucumbers for the best Easy Asian Cucumber Salad. Wash them thoroughly under cool running water. For English cucumbers, the skin can stay on (it’s thin and adds nice color contrast), but if using regular cucumbers, you might prefer to peel them partially or completely. Trim off the ends and slice the cucumbers thinly (about ⅛-inch thick) using a sharp knife or mandoline for consistent thickness. Place sliced cucumbers in a colander over a bowl and sprinkle with 1 teaspoon of kosher salt, tossing to coat evenly. Let them sit for 15-30 minutes—this draws out excess moisture for a crunchier salad with more concentrated flavor.
- Step 2: Make the DressingWhile the cucumbers are draining, whisk together 3 tablespoons rice vinegar, 2 teaspoons sugar, 1 tablespoon soy sauce, and 2 teaspoons toasted sesame oil in a medium bowl until the sugar dissolves completely. Add the minced garlic, grated ginger, and red pepper flakes, stirring to combine. The dressing should taste balanced—tangy from the vinegar, with subtle sweetness and a savory umami backbone. Set aside to let the flavors meld while the cucumbers finish draining.
- Step 3: Combine and ServeAfter draining, gently pat the cucumbers dry with paper towels or give them a light squeeze to remove excess moisture. Transfer to a serving bowl and pour the prepared dressing over them, tossing gently but thoroughly to coat each slice. Add most of the sliced green onions and sesame seeds, reserving some for garnish, and toss again. For the best flavor, let the Easy Asian Cucumber Salad rest for at least 10 minutes before serving, allowing the cucumbers to absorb the dressing. Just before serving, sprinkle with the remaining green onions, sesame seeds, and optional cilantro for a fresh pop of color and flavor.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg