Easy Asian Cucumber Salad: An Amazing Ultimate Recipe
This Easy Asian Cucumber Salad is a refreshing and flavorful dish that makes a perfect side for any meal. The combination of crunchy cucumbers with a tangy, sweet, and savory dressing is sure to please your taste buds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish, Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan, Gluten-Free
Ingredients
Scale
Cucumbers:
- 2 large English cucumbers or 4 Persian cucumbers, thinly sliced
- 1/2 teaspoon salt
Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh garlic
- 1/2 teaspoon red pepper flakes (optional)
Garnish:
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare Cucumbers: Place the sliced cucumbers in a colander, sprinkle with salt, and toss to coat. Let sit for 10–15 minutes to draw out moisture, then gently squeeze or pat dry with paper towels.
- Make Dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, and red pepper flakes until well combined.
- Combine Ingredients: Add the cucumbers, green onions, and sesame seeds to the bowl and toss to coat evenly in the dressing.
- Chill and Serve: Let chill for at least 15 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Notes
- This salad keeps well in the fridge for up to 2 days.
- For extra crunch, add thinly sliced radishes or shredded carrots.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
