Asian Cucumber Salad
Asian Cucumber Salad is a crisp, tangy, and refreshing side dish that pairs thinly sliced cucumbers with a sesame-soy dressing. Quick to prepare and full of flavor, it's the perfect complement to rice bowls, grilled proteins, or picnic spreads.
Equipment
- Mandoline
Ingredients
Main Ingredients
- 3 Persian or English cucumbers thinly sliced
- 1 tsp salt
Dressing
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp chili oil or red pepper flakes, to taste
- 1 tsp sesame seeds
- 1 clove garlic minced, optional
Instructions
- Thinly slice cucumbers on the diagonal. Toss with salt and let sit 10–15 minutes. Drain, rinse, and pat dry.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and chili oil.
- Toss cucumbers with dressing. Sprinkle with sesame seeds and garlic. Chill for 10 minutes before serving if desired.
Notes
Adjust the dressing to taste: sweeter, spicier, or saltier as preferred. For extra crunch, add scallions or shredded carrots. Best enjoyed fresh but keeps up to 2 days in the fridge.