Description
This Easy Asian Cucumber Salad is a refreshing and simple side dish featuring thinly sliced cucumbers soaked in a tangy, savory dressing made with rice vinegar, soy sauce, sesame oil, and a hint of sweetness. Perfect for a quick, no-cook appetizer or a crunchy complement to any meal.
Ingredients
Scale
Salad
- 2 large cucumbers, thinly sliced
- 1/2 teaspoon salt
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey or sugar
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
Toppings
- 1 teaspoon toasted sesame seeds
- 1 tablespoon chopped green onions
Instructions
- Prepare cucumbers: Place the thinly sliced cucumbers in a colander and toss them with 1/2 teaspoon of salt. Let them sit for 10 to 15 minutes to draw out excess moisture, then gently pat them dry with a paper towel to avoid sogginess.
- Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), minced garlic, and red pepper flakes if using. This dressing balances tangy, salty, sweet, and spicy flavors.
- Combine and toss: Transfer the cucumbers to a mixing bowl and pour the dressing over them. Toss well to ensure all cucumber slices are evenly coated with the flavorful dressing.
- Add toppings and chill: Sprinkle toasted sesame seeds and chopped green onions on top. For the best flavor, chill the salad in the refrigerator for 10 to 15 minutes before serving.
Notes
- Use Persian or English cucumbers for fewer seeds and a crisper texture.
- Add sliced red onion or julienned carrots to introduce more color and crunch.
- This salad is best served fresh but can be stored in an airtight container in the fridge for up to 1 day.
