Description
Easy Asian Cucumber Salad is a quick, crunchy side dish tossed in a tangy-sweet sesame soy dressing. Light, refreshing, and slightly spicy, it’s the perfect complement to a wide variety of meals.
Ingredients
- 2 English cucumbers or 4 Persian cucumbers, thinly sliced
- 1/2 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar or honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes or 1/2 teaspoon chili oil (optional)
- 1 teaspoon sesame seeds (for garnish)
- 1 green onion, thinly sliced (optional, for garnish)
Instructions
- Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture.
- Meanwhile, whisk together rice vinegar, soy sauce, sugar or honey, sesame oil, garlic, and red pepper flakes or chili oil in a bowl.
- Rinse cucumbers under cold water and pat dry with a clean towel.
- Toss cucumbers in the dressing and chill in the fridge for at least 10 minutes.
- Before serving, garnish with sesame seeds and sliced green onion.
Notes
- Add sliced carrots or radishes for extra crunch.
- Add lime juice for a citrus twist.
- Toss with chopped peanuts or tofu for protein.
- Best enjoyed fresh but can be stored up to 2 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 2g
- Sodium: 280mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
