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Asian Cucumber Salad

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: Salad, Side Dish
Cuisine: Asian, Chinese, Japanese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large English or Persian Cucumbers Thinly sliced
  • 1/2 cup Rice Vinegar
  • 1/4 cup Soy Sauce (low sodium)
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Sugar or to taste
  • 1 clove Garlic minced
  • 1 teaspoon Ginger grated fresh
  • 1/4 cup Cilantro chopped fresh, optional
  • 1/4 cup Sesame Seeds toasted, optional
  • Pinch Red Pepper Flakes optional

Equipment

  • Mixing bowl
  • Colander
  • Measuring cups and spoons
  • Sharp Knife or Mandoline Slicer

Method
 

Instructions
  1. If using English cucumbers, peel them. For Persian cucumbers, peeling is optional. Thinly slice the cucumbers using a mandoline slicer or sharp knife.
  2. Place the cucumber slices in a colander and sprinkle with a generous pinch of salt. Let them sit for 10-15 minutes to draw out excess moisture.
  3. Rinse the cucumbers under cold water and drain thoroughly. Pat them dry with paper towels.
  4. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger. Add red pepper flakes if desired.
  5. Add the drained cucumbers to the bowl with the dressing. Gently toss to coat evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Before serving, garnish with fresh cilantro and toasted sesame seeds, if desired.

Notes

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