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A white bowl of crisp Asian Cucumber Salad garnished with red chili flakes and toasted sesame seeds.

Addictingly Fresh Asian Cucumber Salad

This vibrant, addictively fresh salad transforms crisp cucumbers by drawing out excess water for an intensely crunchy texture. It's tossed in a perfectly balanced dressing of salty, sweet, tangy, and spicy notes, making it a show-stealing side dish that's ready in minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Asian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Persian or English cucumbers about 4-5 Persian or 1 large English
  • 1 teaspoon Kosher salt
  • 3 tablespoons rice vinegar, unseasoned
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons honey or maple syrup
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons chopped scallions or fresh cilantro, for garnish

Equipment

  • Knife
  • Cutting board
  • Colander
  • Large bowl
  • Small bowl
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Paper towels or clean kitchen towel

Method
 

  1. Wash, dry, and slice the cucumbers into thin rounds or half-moons. Place them in a colander set over a bowl. Sprinkle with 1 teaspoon of kosher salt and toss to coat. Let the cucumbers sit for 20-30 minutes to draw out excess water.
  2. After resting, rinse the cucumbers thoroughly under cold running water to remove the excess salt. Gently pat them completely dry with paper towels or squeeze them in a clean kitchen towel to remove as much moisture as possible.
  3. While the cucumbers are salting, prepare the dressing. In a small bowl, whisk together the rice vinegar, low-sodium soy sauce, toasted sesame oil, honey or maple syrup, minced garlic, and red pepper flakes until well combined.
  4. Place the dried cucumbers in a large serving bowl. Pour the dressing over the cucumbers and toss gently to coat everything evenly.
  5. Just before serving, garnish with toasted sesame seeds and chopped scallions or cilantro. Serve immediately for the best crunch.

Notes

Key Tip: Do not skip the salting step! It is essential for achieving a crisp, crunchy texture and preventing a watery salad. For best results, use toasted sesame oil, not regular. Make-Ahead: The cucumbers can be salted, rinsed, and dried up to a day in advance. The dressing can also be made ahead. Store both separately in airtight containers in the refrigerator and combine just before serving. Variations: Turn this into a main course by adding shredded chicken, cooked shrimp, or firm tofu. You can also add other vegetables like shredded carrots or thinly sliced red onions.