Description
This Easy Asian Cucumber Salad is a refreshing and light side dish featuring thinly sliced English cucumbers tossed in a tangy and flavorful dressing made with rice vinegar, soy sauce, sesame oil, garlic, and ginger. It’s quick to prepare, vegan, gluten-free, and perfect for a healthy snack or accompaniment to your favorite Asian meals.
Ingredients
Scale
Main Ingredients
- 2 large English cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare Cucumbers: Place the thinly sliced cucumbers in a colander and toss with 1 teaspoon of salt. Let them sit for 15–20 minutes to draw out excess water, then gently pat dry with paper towels to remove moisture.
- Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, grated garlic, grated ginger, and red pepper flakes if using until the sugar dissolves and the mixture is well combined.
- Toss Salad: In a large mixing bowl, combine the prepared cucumbers with the dressing and toss thoroughly to coat all slices evenly with the flavorful sauce.
- Add Garnishes: Sprinkle toasted sesame seeds and thinly sliced green onions over the salad to add texture and a nutty aroma.
- Chill: Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld and enhance the overall taste experience.
Notes
- This salad can be made up to a day ahead and keeps well refrigerated.
- For extra crunch, add thinly sliced radish or carrots.
- Use tamari instead of soy sauce for a gluten-free version.
