Asian Cucumber Salad
Easy cucumber salad recipe tossed in a tangy sesame-soy and rice vinegar dressing. Refreshing, crunchy, and ready in minutes – a flavorful Asian-inspired side dish.
Equipment
- Sharp knife or mandoline
- Mixing bowls (x2)
- Fine mesh strainer
- Spoon or whisk
- Measuring spoons & cups
Ingredients
- 1 ½ lbs Persian English, or Japanese cucumbers (≈ 5 cups sliced thin)
- ½ teaspoon salt
- 1 teaspoon fresh ginger grated
- 1 garlic clove finely minced
- ¼ cup seasoned rice vinegar
- 1 tablespoon soy sauce or tamari / coconut aminos for gluten-free
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon chili garlic sauce or sriracha optional
- 1 –2 tablespoons toasted sesame seeds
- 4 –5 scallions thinly sliced
Instructions
- Lightly score the cucumber skin with a fork. Slice thinly.
- Toss cucumbers with salt in a bowl and let sit 10–15 minutes.
- Drain cucumbers without rinsing. Pat dry if needed.
- In a separate bowl, whisk vinegar, soy sauce, sesame oil, maple syrup, ginger, garlic, and chili paste (if using).
- Add cucumbers, scallions, and sesame seeds to the bowl. Toss well to combine.
- Chill for 20 minutes before serving for the best flavor.
Storage Instructions:
- Refrigerate in an airtight container for up to 3 days. Best enjoyed within 24 hours for peak crunch and flavor.
Notes
Salting the cucumbers is crucial for flavor and texture.
Score the cucumbers with a fork to help the dressing soak in.
For extra crunch, refrigerate 1 hour before serving.
Adjust heat by adding more chili paste or sriracha as desired.
Can be served alone, or as a side with grilled proteins or Asian bowls.