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Easy Asian Cucumber Salad

This Easy Asian Cucumber Salad is a refreshing and flavorful side dish that's ready in minutes. Crisp cucumbers are tossed in a tangy sesame-ginger dressing, making it perfect for hot days or as an accompaniment to Asian-inspired meals.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Asian
Calories: 75
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium English cucumbers
  • 1/4 cup rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1-2 teaspoons sugar
  • 1-2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1-2 tablespoons sesame seeds
  • Pinch of red pepper flakes optional
  • 2 green onions, thinly sliced optional
  • 1 teaspoon salt optional, for drawing out moisture

Equipment

  • Cutting board
  • Knife
  • Small bowl
  • Whisk
  • Medium bowl
  • Colander (optional)
  • Measuring cups
  • Measuring spoons
  • Dry skillet (for toasting sesame seeds, optional)
  • Spatula or spoon (for toasting sesame seeds, optional)
  • Mandoline (optional, for thin cucumber slices)

Method
 

  1. Wash the cucumbers thoroughly. If using regular cucumbers, peel them and remove the seeds. Slice the cucumbers thinly (about 1/8 inch thick).
  2. If desired, salt the sliced cucumbers and let them sit in a colander for 15-20 minutes to draw out excess moisture. Rinse with cold water and pat dry.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger until the sugar is dissolved.
  4. Place the sliced cucumbers in a medium bowl. Pour the dressing over the cucumbers and gently toss to coat.
  5. Sprinkle the sesame seeds and red pepper flakes (if using) over the salad. Add the green onions, if using.
  6. Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld together. For optimal flavor, marinate for up to 2 hours.
  7. Serve the Easy Asian Cucumber Salad chilled and enjoy.

Notes

For a richer flavor, toast the sesame seeds in a dry skillet over medium heat until lightly golden brown and fragrant. Adjust the sweetness or spiciness of the dressing to your liking. This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the cucumbers may release moisture over time. Consider adding thinly sliced carrots, bell peppers, or edamame for extra flavor and texture.