Go Back

Easy Asian Cucumber Salad

A refreshing and flavorful cucumber salad, balanced with vinegar, sesame oil, and a hint of spice. Quick and easy to make, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Cucumbers and Dressing
  • 5 pieces Persian cucumbers Mild and crunchy, but any firm cucumber will do.
  • 1/2 tsp salt Used to draw out excess moisture.
  • 1/2 tbsp sesame oil Adds flavor; can substitute with light olive oil.
  • 3/4 tbsp light soy sauce Can swap with tamari or coconut aminos for gluten-free.
  • 1/2-1 tbsp sugar Adjust for desired sweetness.
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil Add more for extra spiciness.
  • 1/2 tbsp sesame seeds For topping.
  • 1/2 tbsp garlic (minced) Optional for added flavor.

Method
 

Preparation
  1. Rinse the cucumbers and slice one end at an angle.
  2. Continue slicing the cucumbers in the same manner, aiming for ovals.
  3. Add the sliced cucumbers to a bowl and sprinkle with 1/2 tsp of salt.
  4. Mix well, then refrigerate for at least 20 minutes to draw out excess water.
  5. Drain the liquid, then rinse the cucumbers quickly for 10 seconds before putting them back in the bowl.
Mixing the Dressing
  1. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and optional garlic to the cucumbers.
  2. Stir until well combined and serve.

Notes

Storage: Keeps well in the refrigerator for about 2-3 days in an airtight container. For best texture, add sauce closer to serving time. Customize with sliced radishes or herbs if desired.