Quick Asian Cucumber Salad
A refreshing, tangy, and slightly spicy Asian-inspired cucumber salad that makes a perfect side dish for any meal. It's incredibly quick to prepare.
10 min
0 min
10 min
4
Medium
🥘 Ingredients
- 3.0 medium cucumbers (e.g., English or Persian)
- 0.2 cup rice vinegar
- 2.0 tbsp soy sauce
- 1.0 tbsp sesame oil
- 1.0 tbsp granulated sugar
- 1.0 clove garlic, minced
- 0.5 tsp ginger, grated (optional)
- 0.5 tsp red pepper flakes (optional)
- 1.0 tbsp sesame seeds, toasted (for garnish)
📊 Nutrition (per serving)
👨🍳 Instructions
- 1
Wash and slice the cucumbers. You can slice them into thin rounds, half-moons, or use a vegetable peeler to create ribbons. For extra crispiness, you can lightly salt the slices and let them sit for 10-15 minutes, then pat dry to remove excess water.
- 2
In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, grated ginger (if using), and red pepper flakes (if using) until the sugar is dissolved.
- 3
Add the sliced cucumbers to the dressing and toss gently to coat evenly.
- 4
For best results, let the salad chill in the refrigerator for at least 15-20 minutes to allow the flavors to meld.
- 5
Before serving, give the salad another quick toss. Garnish with toasted sesame seeds.
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