Description
Crisp, refreshing, and bursting with flavor, this Asian Cucumber Salad recipe is the perfect side dish for any meal. With a light sesame dressing, garlic, and just the right amount of tang, it’s ready in minutes and ideal for summer lunches, dinners, or meal prep. Naturally vegan, gluten-free, and healthy, this salad will quickly become a favorite.
Ingredients
2 large English cucumbers or 4 Persian cucumbers, thinly sliced
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar (or apple cider vinegar)
1 teaspoon sesame oil
1 teaspoon sugar or honey
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
1 green onion, thinly sliced (optional)
Instructions
Step 1: Prepare the cucumbers
Rinse and slice cucumbers into thin rounds or half-moons. Place in a bowl and sprinkle lightly with salt. Let sit for 10 minutes, then rinse and pat dry.
Step 2: Make the dressing
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar or honey, minced garlic, and red pepper flakes until smooth.
Step 3: Combine salad
Add the cucumbers to a large bowl. Pour the dressing over and toss gently until evenly coated.
Step 4: Garnish and serve
Sprinkle with sesame seeds and sliced green onions. Let the salad rest for 5 minutes before serving to allow flavors to meld.
Notes
Keep it crisp: Salt cucumbers and drain excess water before mixing with dressing.
Adjust spice: Add more or less red pepper flakes depending on your heat preference.
Meal prep: Store cucumbers and dressing separately for up to 24 hours for the freshest texture.
Flavor boost: Let salad rest in the fridge for 5–10 minutes before serving to enhance flavor.
Variation: Add shredded carrots or radishes for extra color and crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 4