Description
This Easy Asian Cucumber Salad is a refreshing and flavorful dish made with thinly sliced cucumbers tossed in a tangy, savory, and slightly spicy dressing. It’s perfect as an appetizer, side dish, or snack, and comes together in just 25 minutes.
Ingredients
5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1/2–1 tbsp sugar (adjust to taste)
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp garlic, minced (optional)
Instructions
- Rinse and slice one end of the cucumber at an angle, then continue slicing into thin oval-shaped slices.
- Add the cucumber slices to a bowl and sprinkle with 1/2 tsp salt.
- Mix well and refrigerate for at least 20 minutes to draw out excess water.
- Drain the liquid, rinse the cucumbers quickly, and return them to the bowl.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).
- Toss everything together until well combined.
- Serve immediately and enjoy!
Notes
- For extra spice, add more chili oil or red pepper flakes.
- Fresh herbs like cilantro or mint can add brightness.
- Add chopped peanuts or cashews for crunch.
- For a vegan version, replace soy sauce with tamari or coconut aminos.
- Best served fresh, but can be refrigerated for 1–2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 70
- Sugar: 4g
- Sodium: 310mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
