Easy & Tangy Asian Cucumber Salad: A Refreshing Side Dish
Make this crisp, refreshing Asian cucumber salad. It uses a simple, tangy dressing and comes together quickly, making it a perfect, light side dish for any meal.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 3 large cucumbers (English or Persian work best)
- 1/4 cup rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar (or honey)
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Wash the cucumbers well. Slice them thinly, about 1/8 inch thick. If using standard cucumbers, you may want to salt them lightly and let them sit for 10 minutes to draw out excess water, then pat them dry.
- In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, and red pepper flakes, if using. Mix until the sugar dissolves.
- Place the sliced cucumbers in a medium bowl. Pour the dressing over the cucumbers.
- Toss everything gently to coat the cucumbers evenly with the dressing.
- Let the salad sit for at least 10 minutes at room temperature for the flavors to meld. For best results, chill for 30 minutes.
- Before serving, sprinkle the toasted sesame seeds over the salad. Serve cold or at room temperature.
Notes
- For extra crunch, add 1/4 cup of thinly sliced red onion to the salad.
- This salad is excellent for meal prep; it holds its texture well for up to two days in the refrigerator.
- If you want a low-carb option, substitute the sugar with a few drops of liquid stevia or skip the sweetener entirely.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 65
- Sugar: 4
- Sodium: 350
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 1
- Cholesterol: 0