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asian cucumber salad recipe
Nancy

Asian Cucumber Salad Recipe

This Asian Cucumber Salad is one of those dishes that tastes way more complex than it is. With just a handful of ingredients and a few minutes of prep, you’ll have a bold, fresh side dish that fits right into your weekly menu.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Salad
Calories: 60
Ingredients Method

Ingredients
  

  • 2 large cucumbers English or Persian: These have thin skin and fewer seeds, so they're ideal for raw salads.
  • ½ tsp salt: Helps draw out excess moisture and enhances flavor.
  • 2 tbsp rice vinegar: Adds brightness without overpowering acidity.
  • 1 tbsp soy sauce or tamari for gluten-free: Brings umami depth to the dressing.
  • 1 tsp sesame oil: Adds a nutty roasted aroma that defines the dish.
  • 1 tsp honey or maple syrup: Balances the vinegar and soy with a touch of sweetness.
  • 1 tsp minced garlic: Infuses sharp aromatic flavor into the dressing.
  • ½ tsp grated ginger: Offers a warm peppery kick that lifts the dressing.
  • ½ tsp red pepper flakes optional: For those who like a spicy edge.
  • 1 tbsp sesame seeds: Toasted is best for a deeper nutty crunch.
  • 2 tbsp chopped green onions: Adds a mild oniony bite and freshness.
  • 1 tbsp fresh cilantro optional: Adds herbaceous, citrusy brightness.

Method
 

  1. Start by thinly slicing the cucumbers using a mandoline or a sharp kitchen knife. You want them uniformly sliced for even texture and soaking. Place them in a bowl and toss them with salt. Let the cucumbers rest for about 10–15 minutes so they can release excess water, which prevents the salad from getting soggy later.
  2. Once the time has passed, drain any liquid released and gently pat the cucumber slices dry using paper towels. This step keeps them crisp and ensures the dressing clings better.
  3. 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. This mix should smell vibrant and slightly sharp—taste it and adjust sweetness or spice to your liking.
  4. You’re aiming for a balance of acidity, umami, sweetness, and a hint of spice. This dressing acts quickly, so even a short marination time will bring flavor.
  5. Add the dried cucumber slices to a clean serving bowl. Pour the prepared dressing over them and gently toss to coat all pieces evenly. Sprinkle in the sesame seeds, chopped green onions, and cilantro (if using). Give everything another gentle toss to combine.
  6. Let the salad sit for 5–10 minutes before serving. This quick marination allows the flavors to soak in and develop. Serve chilled or at room temperature depending on your preference.