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Refreshing Asian Cucumber Salad

A quick and easy Asian-inspired cucumber salad, perfect as a side dish or light lunch. The cucumbers are tossed in a vibrant, tangy dressing.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Asian, Chinese, Vietnamese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large Cucumbers thinly sliced
  • 0.5 cup Rice Vinegar
  • 0.25 cup Soy Sauce (low sodium)
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Sugar or to taste
  • 1 tablespoon Sesame Seeds
  • 1 clove Garlic minced (or 1/2 teaspoon garlic powder)
  • 0.25 teaspoon Red Pepper Flakes optional, for spice
  • 0.25 cup Cilantro chopped fresh, optional, for garnish
  • Generous Pinch Salt for removing excess moisture from cucumbers

Equipment

  • Mixing Bowl
  • Colander
  • Measuring Cups and Spoons
  • Knife

Method
 

Instructions
  1. Thinly slice the cucumbers using a mandoline slicer or sharp knife. If using a mandoline, exercise caution!
  2. Place the sliced cucumbers in a colander and sprinkle generously with salt. Let them sit for 15-20 minutes to draw out excess moisture.
  3. Rinse the cucumbers under cold water and pat them dry with paper towels.
  4. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic (or garlic powder), and red pepper flakes (if using).
  5. Taste and adjust seasonings as needed. Add more sugar for sweetness or more rice vinegar for tanginess.
  6. Add the dried cucumber slices to the bowl with the dressing and gently toss to coat.
  7. Sprinkle with sesame seeds and cilantro (if using).
  8. Serve immediately or chill for at least 30 minutes for better flavor.

Notes

For a spicier salad, add more red pepper flakes. You can also add other vegetables like shredded carrots or bell peppers.