Go Back
Easy Asian Cucumber Salad with vibrant vegetables and a tasty dressing

Easy Asian Cucumber Salad

A refreshing and vibrant salad featuring crisp cucumbers and a deliciously savory dressing, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces Persian cucumbers Feel free to substitute with regular cucumbers.
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil
  • 3/4 tbsp light soy sauce Use tamari for gluten-free.
  • 1/2-1 tbsp sugar Adjust based on sweetness preference.
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil Choose based on spice tolerance.
  • 1/2 tbsp sesame seeds
  • 1/2 tbsp minced garlic Optional.

Method
 

Preparation
  1. Rinse the Persian cucumbers and slice one end at an angle.
  2. Continue slicing at an angle, aiming for oval-shaped pieces, thickness to your preference.
  3. Place the cucumber slices in a bowl or container and sprinkle with 1/2 tsp of salt, mixing well.
  4. Refrigerate for at least 20 minutes to draw out excess water.
  5. Drain the cucumbers and give them a quick rinse for 10 seconds before returning them to the bowl.
Mixing
  1. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and optionally, the minced garlic.
  2. Stir everything together until well combined.
  3. Serve chilled and enjoy!

Notes

Allow salad to sit for 10-15 minutes after combining for enhanced flavors. Store leftovers in an airtight container for up to three days, but consume sooner for best crunch.