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Easy Asian Cucumber Salad

Easy Asian Cucumber Salad

This Easy Asian Cucumber Salad is a quick, vibrant, and incredibly satisfying side dish perfect for any meal. Its bright flavors and crisp texture make it a go-to for busy weeknights and healthy eating.
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Prep Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers preferably English or Persian varieties (about 1.5 lbs total)
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 teaspoon granulated sugar (or honey/maple syrup for a different sweetness)
  • 1 clove garlic minced
  • 1/2 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 2 green onions thinly sliced (white and green parts separated)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • 1/2 teaspoon salt (for draining) optional, for draining cucumbers

Equipment

  • Colander
  • Mandoline slicer (optional)
  • Sharp Knife
  • Bowl

Method
 

  1. Wash your cucumbers thoroughly. For English or Persian cucumbers, you can leave the skin on. If using regular cucumbers with thicker skins, you might want to peel them or peel them in stripes for visual appeal. Trim off the ends. Slice the cucumbers thinly, about 1/8-inch thick. A mandoline slicer can be helpful for achieving uniform slices, but a sharp knife works perfectly well too.
    2 large cucumbers
  2. For an even crisper salad and to draw out excess moisture, place the sliced cucumbers in a colander set over a bowl or the sink. Sprinkle them with about 1/2 teaspoon of salt and toss gently. Let them sit for about 10-15 minutes. You'll notice water will start to pool at the bottom. After 10-15 minutes, gently squeeze handfuls of the cucumber slices to remove as much excess liquid as possible. This step is crucial for preventing a watery salad and ensuring the dressing coats the cucumbers beautifully.
    2 large cucumbers, 1/2 teaspoon salt (for draining)
  3. In a medium bowl, whisk together the seasoned rice vinegar, soy sauce (or tamari), sesame oil, granulated sugar, minced garlic, grated ginger, and optional red pepper flakes. Whisk until the sugar is dissolved and all ingredients are well combined.
    1/4 cup seasoned rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon granulated sugar, 1 clove garlic, 1/2 teaspoon fresh ginger, 1/4 teaspoon red pepper flakes
  4. Add the drained cucumber slices to the bowl with the dressing. Add the white parts of the sliced green onions. Toss everything gently to ensure the cucumbers are evenly coated with the dressing.
    2 large cucumbers, 2 green onions
  5. Cover the bowl and refrigerate for at least 15-30 minutes to allow the flavors to meld and the cucumbers to chill. This chilling time also helps the cucumbers absorb the dressing.
  6. Just before serving, toss the salad again. Garnish generously with the green parts of the sliced green onions and toasted sesame seeds. Serve cold as a delicious and healthy side dish.
    2 green onions, 1 tablespoon toasted sesame seeds

Notes

This salad is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. It is designed to be served cold and does not require reheating. Due to its high water content, this cucumber salad should not be frozen.