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Asian Cucumber Salad

Asian Cucumber Salad

Craving something light and refreshing? This Asian Cucumber Salad is the ultimate dish for hot summer days. With a blend of crisp cucumbers and a tangy dressing, it’s a flavorful side that’s quick to prepare. Perfect for any meal, it’s sure to impress!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: Asian
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers or 8 small pickling cucumbers
  • 1/2 teaspoon salt
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or more to taste
  • 1 teaspoon fresh minced ginger or 1/4 teaspoon dried ginger
  • 1/2 teaspoon chili flakes
  • 1 tablespoon toasted sesame seeds
  • 4 green onions finely sliced

Equipment

  • Chef's Knife
  • Whisk

Method
 

  1. Thinly slice the cucumbers. I like to use a mandolin, but you can also slice evenly by hand with a knife.
  2. Sprinkle salt over the cucumbers and let them sit for 10 minutes while you prepare the dressing. At the end of the 10 minutes, drain the liquid released from the cucumbers.
  3. To make the dressing, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, chili flakes, and toasted sesame seeds.
  4. Add cucumbers, green onions, and dressing to a bowl, and toss to coat. Chill in the refrigerator for 20 minutes to allow the flavors to meld.
  5. Serve chilled. Salad is best fresh but can be saved for up to 2 days.

Notes

  • Tip 1: Any type of cucumber will work.
  • Tip 2: I use regular soy sauce for this salad but if sodium is a concern for you, you can definitely use low-sodium soy sauce.
  • Tip 3: I like to use fresh or jarred ginger for the best flavor, but you can use dried ginger in a pinch.
  • Tip 4: You put everything into a mason jar, close the lid, and shake! When ready to use, just shake once more and add to the salad.