Easy Asian Cucumber Salad

why make this recipe

This salad is quick, fresh, and full of flavor. It uses simple ingredients you likely have at home. It cools and refreshes on hot days. It also works as a light side for many meals.

introduction

This Easy Asian Cucumber Salad takes little time and tastes bright and savory. It uses crunchy Persian cucumbers, sesame oil, soy, rice vinegar, and a bit of chili oil for heat. If you want a quick main to go with it, try the 3-ingredient easy sloppy joe for a simple meal combo.

how to make Easy Asian Cucumber Salad

Salt draws out water so the cucumbers stay crisp. After rinsing the salt off, mix the dressing and toss. Chill a little if you like it colder. Serve soon for the best crunch.

Ingredients :

• 5 Persian cucumbers
• 1/2 tsp salt
• 1/2 tbsp sesame oil
• 3/4 tbsp light soy sauce
• 1/2-1 tbsp sugar (see notes)
• 3/4 tbsp rice vinegar
• 1 tbsp chili oil
• 1/2 tbsp sesame seeds
• 1/2 tbsp garlic (minced (optional))

Directions :

• Rinse and slice one end of the cucumber at an angle.
• Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
• Add to a bowl/container and sprinkle 1/2 tsp of salt.
• Mix that well and refrigerate for at least 20 minutes to draw out the water.
• Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
• Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
• Stir until well combined and serve. Enjoy!

how to serve Easy Asian Cucumber Salad

Serve cold or at room temperature. It goes well with grilled meat, rice, or noodles. Use it as a side dish for lunch or dinner. You can also add it to a sandwich for extra crunch.

how to store Easy Asian Cucumber Salad

Put the salad in an airtight container. Keep it in the fridge for up to 2 days. The cucumbers will soften over time, so eat within 24–48 hours for best texture.

tips to make Easy Asian Cucumber Salad

• Use Persian or English cucumbers for thin skin and few seeds.
• Slice at an angle for nicer looking pieces.
• Taste the dressing and adjust sugar from 1/2 to 1 tbsp to your liking.
• If you want less heat, use less chili oil or leave it out.
• Drain the cucumbers well to avoid a watery salad.

variation (if any)

• Add chopped cilantro or green onions for a fresh twist.
• Toss in a few toasted peanuts for crunch.
• Swap chili oil for a splash of sriracha for a different spice note.
• Add a splash of lime juice for extra tang.

FAQs

Q: Can I use regular cucumbers?
A: Yes. Peel them if the skin is thick. Remove seeds if very watery.

Q: Do I have to rinse the salt off?
A: Rinse briefly. A quick rinse removes excess salt while keeping some seasoning.

Q: Can I make this ahead?
A: You can make it a few hours ahead, but the cucumbers will get softer over time.

Q: Is garlic required?
A: No. Garlic is optional. Add it if you like stronger flavor.

Q: Can I reduce the sodium?
A: Use low-sodium soy sauce and cut the salt to lower the sodium content.

Easy Asian Cucumber Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No cooking required
• Cuisine: Asian
• Diet: Vegan

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Description

A quick and refreshing cucumber salad that’s perfect for hot days and pairs well with various meals.

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Ingredients

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• 5 Persian cucumbers
• 1/2 tsp salt
• 1/2 tbsp sesame oil
• 3/4 tbsp light soy sauce
• 1/2–1 tbsp sugar (to taste)
• 3/4 tbsp rice vinegar
• 1 tbsp chili oil
• 1/2 tbsp sesame seeds
• 1/2 tbsp garlic (minced, optional)

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Instructions

1. Rinse and slice one end of the cucumber at an angle.
2. Continue slicing at an angle until finished; slices should be oval and thickness is up to preference.
3. Add cucumber slices to a bowl/container and sprinkle with 1/2 tsp of salt.
4. Mix well and refrigerate for at least 20 minutes to draw out the water.
5. Drain the water and give the cucumbers a quick rinse for 10 seconds before returning them to the bowl.
6. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic. Stir until well combined.
7. Serve cold or at room temperature. Enjoy!

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Notes

For best texture, consume within 24–48 hours. Adjust sugar based on personal preference and use less chili oil for less heat.

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Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 3g
• Sodium: 300mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg