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Easy Asian Cucumber Salad

This bright and refreshing salad features crunchy cucumbers dressed in a tangy and slightly spicy sauce, making it the perfect side for any meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

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

Instructions

  1. Rinse and slice one end of the cucumber at an angle.
  2. Continue slicing at an angle until the entire cucumber is sliced, making sure the slices are oval and of desired thickness.
  3. Add the cucumber slices to a bowl 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 excess water and give the cucumbers a quick 10 seconds rinse before returning to the bowl.
  6. Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic to the cucumbers.
  7. Stir until all ingredients are well combined and serve chilled.

Notes

For added texture, consider adding roasted peanuts or crushed wonton strips just before serving.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Chilling
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 100
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: cucumber salad, Asian salad, vegan side dish, easy salad recipe, refreshing salad