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Quick & Tangy Asian Cucumber Salad

Close-up of sliced cucumbers marinated in a savory dressing and topped with toasted sesame seeds for asian cucumber salad.
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Make this refreshing Asian cucumber salad for a crisp side dish. You will combine thinly sliced cucumbers with a zesty dressing featuring rice vinegar, soy sauce, and sesame oil. This recipe is fast and requires no cooking.

Ingredients

Scale
  • 3 large English cucumbers
  • 1/4 cup rice vinegar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon minced fresh garlic
  • 1/2 teaspoon red pepper flakes (optional, for spice)
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions

  1. Slice the cucumbers thinly. If you want a crispier texture, you can lightly salt the slices and let them sit in a colander for 10 minutes to draw out excess water, then pat them dry.
  2. In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, and red pepper flakes, if using. Mix until the sugar dissolves.
  3. Place the sliced cucumbers in a medium bowl. Pour the dressing over the cucumbers.
  4. Toss the cucumbers gently to coat them completely with the dressing.
  5. Let the salad marinate for at least 10 minutes before serving to allow the flavors to blend.
  6. Before serving, sprinkle the toasted sesame seeds over the salad. Serve cold or at room temperature.

Notes

  • For a Korean-style variation, add 1 teaspoon of gochugaru (Korean chili flakes) to the dressing.
  • If you want a richer flavor, use regular soy sauce instead of low sodium.
  • This salad works well as a low carb salad side for grilled meats or fish.

Nutrition

Find it online: https://fooddexterity.com/asian-cucumber-salad/