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Quick Zesty Asian Cucumber Salad

Quick Zesty Asian Cucumber Salad

This incredibly easy and refreshing recipe delivers a burst of bright, tangy flavors that perfectly complement any meal. It’s the ideal way to add a vibrant, healthy element to your table in minutes.
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Prep Time 10 minutes
Marinating Time 10 minutes
Course: Salad
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers thinly sliced (about 4 cups)
  • 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)
  • 1 clove garlic minced
  • 1/2 teaspoon fresh ginger grated
  • 1/4 teaspoon red pepper flakes optional, for a little heat
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon toasted sesame seeds

Equipment

  • Sharp knife or mandoline slicer
  • Medium-sized mixing bowl
  • Small bowl or liquid measuring cup
  • Airtight container (for leftovers)

Method
 

  1. Wash your cucumbers thoroughly. Using a sharp knife or a mandoline slicer, thinly slice the cucumbers. For the best texture, aim for slices that are about 1/8-inch thick. If you prefer, you can peel the cucumbers before slicing, but leaving the skin on adds a nice crunch and visual appeal. Place the sliced cucumbers into a medium-sized mixing bowl.
    2 large cucumbers
  2. In a small bowl or liquid measuring cup, combine the rice vinegar, soy sauce (or tamari), sesame oil, honey (or maple syrup), minced garlic, grated fresh ginger, and optional red pepper flakes. Whisk these ingredients together until well combined and the honey or maple syrup has dissolved. Taste the dressing and adjust seasonings if needed – you might want a touch more vinegar for tanginess or sweetness.
    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
  3. Pour the prepared dressing over the sliced cucumbers in the mixing bowl. Gently toss the cucumbers with the dressing, ensuring each slice is evenly coated.
    2 large cucumbers, 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. For the best flavor, cover the bowl and let the salad marinate in the refrigerator for at least 10 minutes. This allows the cucumbers to soften slightly and absorb all the delicious flavors of the dressing. You can marinate it for up to 30 minutes.
  5. Just before serving, add the chopped fresh cilantro to the bowl. Give the salad another gentle toss to distribute the cilantro. Sprinkle the toasted sesame seeds over the top for an extra pop of flavor and texture.
    2 tablespoons fresh cilantro, 1 tablespoon toasted sesame seeds
  6. Serve your Quick Zesty Asian Cucumber Salad immediately as a refreshing side dish.

Notes

The salad will stay fresh and retain its best texture for up to 2-3 days when stored in an airtight container in the refrigerator. It's best enjoyed fresh, as cucumbers may soften over time.