Description

Asian Cucumber Salad is a refreshing, tangy, and slightly spicy side dish made with crisp cucumbers, rice vinegar, sesame oil, and a touch of heat—perfect for pairing with any Asian-inspired meal.

Ingredients

Scale

2 large cucumbers, thinly sliced
1/2 tsp salt
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar or honey
1 clove garlic, minced
1/2 tsp red pepper flakes (optional)
1 tsp sesame seeds
2 green onions, sliced

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Instructions

Place sliced cucumbers in a colander and toss with salt. Let sit for 10–15 minutes to release excess water, then pat dry with paper towels.
In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), garlic, and red pepper flakes.
Add drained cucumbers to the dressing and toss to coat evenly.
Let chill in the refrigerator for at least 15 minutes before serving for best flavor.
Garnish with sesame seeds and green onions before serving.

Notes

Use English or Persian cucumbers for fewer seeds and less bitterness.
Adjust sweetness and spice level to your preference.
This salad is best served fresh but can be stored for up to 1 day.

Nutrition

Serving Size: 1/2 cup
Calories: 60
Sugar: 4g
Sodium: 290mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg