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Tangy Asian Cucumber Salad

Tangy Asian Cucumber Salad

The Tangy Asian Cucumber Salad is a quick, refreshing, and unbelievably delicious side dish that brings a burst of bright flavors to any meal, making it an essential recipe for busy weeknights. This crisp, vibrant salad is perfect for those seeking a light yet satisfying accompaniment that’s incredibly easy to whip up.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
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 grated fresh ginger
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 tablespoon toasted sesame seeds

Equipment

  • Mandoline (optional)
  • Colander (optional)
  • Medium Bowl

Method
 

  1. Wash and thinly slice the cucumbers. You can use a mandoline for uniformly thin slices, or a sharp knife. For an extra crispier salad and to remove excess moisture, you can lightly salt the cucumber slices and let them sit in a colander for about 10-15 minutes, then gently pat them dry. This step is optional but recommended for a less watery salad.
    2 large cucumbers, thinly sliced (about 4 cups)
  2. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, minced garlic, grated ginger, and red pepper flakes (if using). Ensure everything is well combined.
    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 grated fresh ginger, 1/4 teaspoon red pepper flakes (optional, for a little heat)
  3. Add the prepared cucumber slices to the bowl with the dressing. Gently toss to coat each slice evenly.
    2 large cucumbers, thinly sliced (about 4 cups)
  4. Stir in the thinly sliced green onions.
  5. For the best flavor, cover the bowl and refrigerate the Tangy Asian Cucumber Salad for at least 15-30 minutes to allow the flavors to meld. Before serving, sprinkle with toasted sesame seeds.
    1 tablespoon toasted sesame seeds

Notes

Store any leftover Tangy Asian Cucumber Salad in an airtight container in the refrigerator for up to 2-3 days. This salad is designed to be served chilled.