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Asian Cucumber Salad

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Asian Cucumber Salad is a crisp, refreshing side dish featuring thinly sliced cucumbers tossed in a tangy sesame-soy dressing. With the perfect balance of sweet, salty, and spicy flavors, this light salad pairs beautifully with Asian-inspired dishes and makes a cooling complement to grilled or spicy foods.

Ingredients

  • 2 English cucumbers or 4 Persian cucumbers, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar or honey
  • 1 clove garlic, minced
  • 1/4 tsp red pepper flakes or 1 tsp chili oil (optional)
  • 1 tbsp sesame seeds, toasted
  • 1 green onion, sliced (for garnish)
  • Salt, to taste

Instructions

  1. Thinly slice the cucumbers using a knife or mandoline. Sprinkle lightly with salt, toss, and let sit for 10–15 minutes to draw out excess moisture. Drain and pat dry.
  2. In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey), and minced garlic. Add red pepper flakes or chili oil if desired.
  3. Add the drained cucumbers to the bowl and toss until evenly coated in the dressing.
  4. Refrigerate for at least 10 minutes to allow flavors to meld.
  5. Sprinkle with toasted sesame seeds and sliced green onions just before serving.

Notes

  • Salting the cucumbers first keeps the salad crunchy and prevents watery dressing.
  • For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
  • Adjust sweetness or acidity by adding more sugar or vinegar to taste.
  • Best served chilled — do not reheat.
  • Can be made ahead, but cucumbers may soften slightly after a few hours.

Nutrition

Find it online: https://thefamilycooking.com/asian-cucumber-salad/