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Easy Asian Cucumber Salad

A refreshing and flavorful salad featuring crisp cucumbers and a tangy Asian-inspired dressing, perfect as a side dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Taiwanese
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium cucumbers (English or Persian)
  • 3 tablespoons rice vinegar for a tangy kick
  • 1 tablespoon soy sauce or coconut aminos for a gluten-free option
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar or honey for sweetness
  • 1-2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame seeds toasted
  • to taste chopped green onions for garnish
  • optional to taste sliced radishes for added crunch and color

Method
 

Preparation
  1. Slice the cucumbers thinly using a knife or mandoline. If you prefer, you can remove the seeds for less moisture.
  2. Lightly sprinkle salt on the sliced cucumbers and let them sit for 5 minutes to draw out water, then pat dry with a paper towel.
Make the Dressing
  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger until well combined.
  2. Adjust the sugar to your taste preference; keep in mind that the sweetness balances the acidity.
Combine
  1. In a large bowl, mix the cucumbers with the dressing. Toss until evenly coated.
  2. Sprinkle toasted sesame seeds and chopped green onions on top for added flavor and visual appeal.
Serve
  1. Enjoy the salad immediately or refrigerate it for 10-15 minutes to enhance the flavors.

Notes

For a tangy twist, substitute lemon with lime, or swap out sugar for maple syrup for a healthier option. Pair it with grilled chicken or tofu for a satisfying meal.