Description

This Easy Asian Cucumber Salad is a refreshing and vibrant side dish featuring thinly sliced English cucumbers tossed in a tangy rice vinegar and soy sauce dressing, accented by toasted sesame seeds and a touch of spice. Quick to prepare with no cooking required, it’s perfect for a light, healthy addition to any meal.

Ingredients

Cucumbers

2 large English cucumbers, thinly sliced
1 teaspoon salt

Dressing

2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 garlic clove, minced
½ teaspoon red pepper flakes (optional)

Garnish

1 tablespoon toasted sesame seeds
2 green onions, thinly sliced

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Instructions

Prepare cucumbers: Place the thinly sliced cucumbers in a colander and sprinkle with 1 teaspoon salt. Let them sit for 15–20 minutes to draw out excess water, which helps keep the salad crisp. Afterward, gently pat the cucumbers dry with a paper towel to remove moisture.
Make dressing: In a large bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, minced garlic, and ½ teaspoon red pepper flakes if using. This combination creates a balanced tangy, savory, and slightly sweet dressing with a hint of heat.
Toss salad: Add the drained cucumbers, sliced green onions, and toasted sesame seeds into the bowl with the dressing. Toss all ingredients thoroughly until the cucumbers are evenly coated with the flavorful dressing.
Chill and serve: For the best flavor, refrigerate the salad for at least 10 minutes before serving. This allows the flavors to meld and enhances the refreshing taste of the dish.

Notes

For extra crunch, substitute English cucumbers with Persian cucumbers or add thinly sliced radishes.
This salad is best served fresh but can be stored in the fridge for up to 2 days.
Adjust the spice level by adding more or less red pepper flakes according to your preference.