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Refreshing Asian Cucumber Salad

Refreshing Asian Cucumber Salad

Experience the vibrant flavors and crisp textures of this Refreshing Asian Cucumber Salad, a recipe that’s as easy to make as it is delightful to eat, perfect for a light lunch or a stunning side dish. This salad is a testament to how simple ingredients can come together to create something truly special, offering a burst of freshness and a satisfying crunch with every bite, ideal for those seeking healthy, flavorful, and quick meal solutions.
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Prep Time 20 minutes
Cook Time 0 minutes
Marinating Time 15 minutes
Total Time 35 minutes
Course: Salad
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers (preferably English or Persian) thinly sliced
  • 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 hint of heat
  • 1 tablespoon toasted sesame seeds

Equipment

  • Mandoline slicer (optional)
  • Sharp Knife
  • Medium-sized mixing bowl
  • Small Bowl

Method
 

  1. Wash and trim the ends of your cucumbers. For thinly sliced cucumbers, you can use a sharp knife or a mandoline slicer. If using English cucumbers, the skin is tender and edible, so no peeling is necessary. If you prefer a less seedy salad, you can scoop out the seeds with a spoon before slicing. Place the sliced cucumbers into a medium-sized mixing bowl.
    2 large cucumbers (preferably English or Persian)
  2. 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). Ensure the garlic and ginger are finely minced or grated to distribute their flavor evenly.
    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, 1/2 teaspoon fresh ginger, 1/4 teaspoon red pepper flakes
  3. Pour the prepared dressing over the sliced cucumbers in the mixing bowl. Toss gently to ensure all the cucumber slices are well coated with the dressing.
    2 large cucumbers (preferably English or Persian)
  4. Add the thinly sliced green onions to the bowl. Toss again to distribute them throughout the salad.
  5. Just before serving, sprinkle the toasted sesame seeds over the top of the Refreshing Asian Cucumber Salad. For the best flavor and texture, allow the salad to chill in the refrigerator for at least 15-30 minutes before serving. This allows the flavors to meld and the cucumbers to slightly marinate.
    1 tablespoon toasted sesame seeds

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Not recommended to freeze.