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Asian Cucumber Salad

Refreshing Asian Cucumber Salad

A simple and flavorful Asian cucumber salad perfect as a side dish or light lunch. The cucumbers are marinated in a tangy dressing with ginger and garlic.
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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 English or Persian 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 Fresh Ginger grated
  • 2 cloves Garlic minced
  • 0.25 teaspoon Red Pepper Flakes optional
  • 0.25 cup Fresh Cilantro chopped, optional, for garnish
  • to taste Sesame Seeds optional, for garnish

Equipment

  • Mixing bowl
  • Mandoline slicer (optional)

Method
 

Instructions
  1. Thinly slice the cucumbers using a mandoline slicer or sharp knife. If using English cucumbers, peeling is optional; Persian cucumbers usually don't require peeling.
  2. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and red pepper flakes (if using). Whisk until the sugar is completely dissolved.
  3. Add the sliced cucumbers to the bowl with the dressing.
  4. Gently toss to ensure the cucumbers are evenly coated with the dressing.
  5. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the cucumbers to fully absorb the flavors. The longer it marinates, the more intense the flavor will be.
  6. Before serving, gently toss the salad again. Garnish with chopped fresh cilantro and sesame seeds, if desired.
  7. Serve chilled and enjoy!

Notes

For a spicier salad, increase the amount of red pepper flakes. You can also add other vegetables like shredded carrots or bell peppers. Feel free to adjust the amount of sugar to your preference.