Easy Asian Cucumber Salad
This Easy Asian Cucumber Salad is a refreshing and tangy side dish that’s perfect for any meal. Thinly sliced cucumbers are tossed in a light, flavorful dressing made with soy sauce, rice vinegar, sesame oil, and a hint of sweetness. It’s a quick, healthy salad that pairs wonderfully with grilled meats, stir-fries, or even on its own as a snack.
Ingredients
- 2 large cucumbers English or Persian cucumbers work best
- 2 tablespoons 0.03 L soy sauce
- 2 tablespoons 0.03 L rice vinegar
- 1 tablespoon 0.015 L sesame oil
- 1 teaspoon sugar or honey
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes optional for spice
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped green onions optional for garnish
Instructions
Step 1: Prepare the Cucumbers
- Thinly slice the cucumbers using a sharp knife or mandoline. You can peel the cucumbers if you prefer, but leaving the skin on adds texture.
- Place the sliced cucumbers in a large bowl and set aside.
Step 2: Make the Dressing
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar (or honey), minced garlic, and red pepper flakes (if using).
Step 3: Toss and Garnish
- Pour the dressing over the cucumber slices and toss to coat evenly.
- Sprinkle the salad with toasted sesame seeds and garnish with chopped green onions if desired.
Step 4: Chill and Serve
- Let the salad sit for at least 10 minutes in the refrigerator to allow the flavors to meld together. Serve cold and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Make It Gluten-Free: Use tamari or gluten-free soy sauce.
- Add-Ins: Add thinly sliced carrots, radishes, or red onions for extra crunch and flavor.
- Serving Tip: Pair with grilled chicken, tofu, or seafood for a complete meal.
Tried this recipe?Let us know how it was!