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Asian Cucumber Salad

This Asian Cucumber Salad is a refreshing and flavorful side dish, perfect for complementing grilled meats, seafood, or noodle dishes. With crisp cucumbers and a tangy, slightly sweet dressing, this salad is easy to make and customizable to your liking, offering a delightful taste of Asian cuisine.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 English cucumbers
  • 1 teaspoon salt
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon toasted sesame seeds

Equipment

  • Cutting board
  • Knife
  • Colander
  • Mixing bowl
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Grater
  • Garlic press (optional)
  • Mandoline (optional)

Method
 

  1. Slice the cucumbers thinly or into chunks, ribbons, or smashed as preferred.
  2. Toss the sliced cucumbers with salt in a colander and let them sit for 15-20 minutes to drain excess moisture.
  3. Rinse the cucumbers thoroughly with cold water to remove the salt.
  4. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger, and red pepper flakes (if using).
  5. Taste and adjust the seasoning as needed.
  6. In a medium bowl, combine the drained and rinsed cucumbers with the dressing.
  7. Toss gently to coat the cucumbers evenly.
  8. Garnish with toasted sesame seeds.
  9. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

For a crispier salad, ensure cucumbers are properly salted and drained. Adjust the dressing to your taste by adding more sugar for sweetness or soy sauce for saltiness. The salad can be stored in an airtight container in the refrigerator for up to 2 days, but may become watery over time. Consider adding lime juice, honey, sriracha, peanut butter, or mirin for variations in flavor. For added protein, toss in cooked shrimp, chicken, or tofu.