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Asian Cucumber Salad

This Asian Cucumber Salad is light, refreshing, and packed with flavor! It’s quick to whip up, making it perfect for lunch or a side dish.
Prep Time15 minutes
Total Time15 minutes
Course: Side
Cuisine: Asian
Keyword: Easy
Servings: 4 servings
Calories: 50kcal

Equipment

  • Mixing Bowl

Ingredients

Cucumbers

  • 1 lb English cucumbers
  • 3/4 teaspoon Salt
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Low-sodium soy sauce
  • 1 tablespoon Sugar
  • 1.5 teaspoons Sesame oil
  • 2 cloves Garlic, minced
  • 1 teaspoon Grated ginger
  • 1/2 teaspoon Chili paste (sambal oelek)
  • 2 pieces Green onions, thinly sliced
  • 1 tablespoon Toasted sesame seeds

Instructions

  • Slice the cucumbers and place them in a bowl in several layers, sprinkling each layer with salt. Set aside for about 15 minutes to allow the salt to draw out moisture from the cucumbers.
  • In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, grated ginger, and chili paste until well combined.
  • After the cucumbers have sat for 15 minutes, drain any excess moisture and pat them dry with paper towels. Add the dressing to the cucumbers and toss well to ensure all the slices are evenly coated.
  • Top the salad with thinly sliced green onions and toasted sesame seeds before serving.

Notes

Store any leftovers in an airtight container in the fridge. It’s best eaten within a day for the crispness of the cucumbers.

Nutrition

Calories: 50kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g