Print

Easy and Tangy Asian Cucumber Salad

Close-up of a vibrant asian cucumber salad, sliced and dressed with sesame seeds and scallions.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this refreshing Asian cucumber salad with a tangy, savory dressing. It is quick to prepare and serves as a light, crunchy side dish for any meal.

Ingredients

Scale
  • 2 large cucumbers, thinly sliced
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, sliced
  • Salt and pepper, to taste

Instructions

  1. Slice the cucumbers thinly. If you want extra crunch, you can salt the slices and let them sit for 10 minutes, then gently squeeze out excess water.
  2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves. This is your cucumber salad dressing.
  3. Place the sliced cucumbers in a mixing bowl.
  4. Pour the dressing over the cucumbers. Toss gently to coat all slices evenly.
  5. Stir in the sliced green onions and toasted sesame seeds.
  6. Season with salt and pepper as needed.
  7. Serve immediately for the best crunch, or chill for 15 minutes to allow flavors to meld.

Notes

  • For a spicy cucumber salad variation, add 1 teaspoon of chili oil or a pinch of red pepper flakes to the dressing.
  • Use Persian or English cucumbers as they have fewer seeds and thinner skin.
  • This salad is excellent for meal prep; it stays crisp for up to two days in the refrigerator.

Nutrition

Find it online: https://cravybite.link/asian-cucumber-salad-recipe-easy-tangy/