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Asian cucumber salad with thinly sliced cucumbers rice vinegar sesame oil soy sauce garlic chili flakes sesame seeds and fresh cilantro

Asian Cucumber Salad

A crisp cucumber salad with sesame oil, rice vinegar, soy sauce, ginger, and green onions. Fresh, tangy, and ready in minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers, thinly sliced
  • 1 tsp salt
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sugar or honey
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 tbsp toasted sesame seeds
  • 2 tbsp sliced green onions
  • 1/4 tsp red pepper flakes, optional

Equipment

  • Mixing Bowl
  • Knife
  • Whisk

Method
 

  1. Salt the cucumbers briefly, then drain and dry them.
  2. Whisk the dressing ingredients together until smooth.
  3. Toss the cucumbers with the dressing, sesame seeds, and green onions.
  4. Serve immediately or chill briefly before serving.

Notes

  • Salting the cucumbers helps prevent a watery salad.
  • Use English or Persian cucumbers for the best crunch.
  • Serve soon after tossing for the freshest texture.
  • Store leftovers in the refrigerator for up to 2 days.