Go Back
Crispy Asian Cucumber Salad

Crispy Asian Cucumber Salad

Crispy Asian Cucumber Salad is your new go-to for a refreshingly addictive side dish that's incredibly quick to prepare. This recipe is perfect for busy weeknights or when you need a bright, flavorful addition to any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Salting Time 10 minutes
Course: Salad, Side Dish
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound English cucumbers about 2 medium
  • 1/2 teaspoon salt plus more to taste
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup (for vegan option)
  • 1 clove garlic minced
  • 1/2 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon toasted sesame seeds

Equipment

  • Medium Bowl
  • Small Bowl
  • Colander
  • Paper towels

Method
 

  1. Wash the English cucumbers thoroughly. Trim off the ends. Slice the cucumbers in half lengthwise. If your cucumbers are very large or have large seeds, you can scoop out the seeds with a spoon. Then, slice the cucumbers into thin, half-moon shapes, about 1/4 inch thick.
    1 pound English cucumbers
  2. Place the sliced cucumbers in a medium bowl. Sprinkle them with 1/2 teaspoon of salt. Toss gently to coat the cucumbers evenly. Let them sit for about 10-15 minutes. This salting process will draw out excess moisture, ensuring maximum crispiness.
    1 pound English cucumbers, 1/2 teaspoon salt
  3. While the cucumbers are draining, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce (or tamari), sesame oil, honey (or maple syrup), minced garlic, grated ginger, and red pepper flakes (if using). Stir well until all ingredients are combined and the honey/maple syrup is dissolved. Taste and adjust seasoning if needed, adding a little more salt or sweetener to your preference.
    1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 clove garlic, 1/2 teaspoon fresh ginger, 1/4 teaspoon red pepper flakes
  4. After 10-15 minutes, you'll notice that the cucumbers have released a good amount of liquid. Drain the cucumbers in a colander, gently pressing them with your hands to remove as much water as possible. You can even give them a quick rinse under cold water to remove any excess salt, then pat them very dry with paper towels. This step is crucial for achieving that coveted crispiness and preventing a watery salad.
    1 pound English cucumbers
  5. Return the dried cucumbers to the now-empty medium bowl. Pour the prepared dressing over the cucumbers. Add the chopped fresh cilantro. Toss everything gently to ensure the cucumbers are evenly coated with the dressing.
    1 pound English cucumbers, 2 tablespoons fresh cilantro
  6. For the best flavor and texture, cover the bowl and refrigerate the Crispy Asian Cucumber Salad for at least 10-15 minutes before serving. This allows the flavors to meld and the cucumbers to chill. Just before serving, sprinkle with toasted sesame seeds.
    1 tablespoon toasted sesame seeds

Notes

Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Reheating is not recommended.