Go Back
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 marinated in a flavorful rice vinegar, soy sauce, and sesame oil dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Chinese, Vietnamese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large English or Persian Cucumbers Thinly sliced
  • 0.5 cup Rice Vinegar
  • 0.25 cup Low Sodium Soy Sauce
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Sugar Adjust to taste
  • 1 tablespoon Fresh Ginger Grated
  • 2 cloves Garlic Minced
  • 0.25 teaspoon Red Pepper Flakes Optional
  • 0.25 cup Fresh Cilantro Chopped, for garnish (optional)
  • Sesame Seeds For garnish (optional)

Equipment

  • Medium Bowl
  • Whisk
  • Sharp Knife or Mandoline Slicer

Method
 

Instructions
  1. Thinly slice the cucumbers. A mandoline slicer is helpful for even slices.
  2. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and red pepper flakes (if using) until the sugar dissolves.
  3. Add the sliced cucumbers to the bowl with the dressing.
  4. Gently toss to coat the cucumbers evenly.
  5. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
  6. Before serving, give the salad another gentle toss. Garnish with chopped cilantro and sesame seeds, if desired.
  7. Serve chilled.

Notes

For a spicier salad, add more red pepper flakes. You can also add other vegetables like shredded carrots or bell peppers. If using English cucumbers, peeling is optional.