Oh my goodness, let me tell you about my love affair with this Asian cucumber salad! I first stumbled upon it at a little hole-in-the-wall restaurant, and I was instantly hooked by its refreshing crunch and tangy flavor. It’s like a burst of sunshine on your plate! What I adore most is how simple it is to whip up—seriously, it takes just 15 minutes! This salad is so versatile; it pairs beautifully with just about any meal, whether you’re grilling meats or serving up a cozy rice dish. Plus, it’s vegan and super healthy, so I can enjoy it guilt-free. I promise you’ll want to make this salad a staple in your kitchen, just like I did!

Ingredients for Asian Cucumber Salad

• 2 large cucumbers, sliced thinly
• 1 tablespoon salt
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 2 green onions, chopped
• 1 tablespoon sesame seeds

How to Prepare Asian Cucumber Salad

Getting your hands on this Asian cucumber salad is super easy! Just follow these steps, and you’ll have a fresh, crunchy dish ready to go in no time.

Step 1: Prepare the Cucumbers

First things first—wash those cucumbers under cool water to get rid of any dirt. Then, slice them thinly; I love using a mandoline for this because it gives you those perfect, even slices. But if you don’t have one, a sharp knife works just fine! The thinner the slices, the better they soak up that delicious dressing!

Step 2: Salt the Cucumbers

Next up, place those cucumber slices in a bowl and sprinkle them with salt. This is super important because it helps draw out excess water, keeping your salad crisp. Let them sit for about 10 minutes—don’t skip this part! You’ll see the water pooling at the bottom of the bowl; this is exactly what you want.

Step 3: Make the Dressing

While your cucumbers are resting, let’s whip up the dressing! In a separate bowl, mix together the rice vinegar, soy sauce, sugar, sesame oil, and red pepper flakes. Give it a good whisk until the sugar dissolves. The combination of tangy, sweet, and a bit of heat is just heavenly!

Step 4: Combine Everything

Now, rinse the cucumber slices under cold water to wash off the salt. Drain them well, and then add the cucumber slices to the bowl with your dressing. Toss everything together gently, making sure each slice is coated in that tasty mixture. Trust me, the smell will make your mouth water!

Step 5: Add Final Touches

Finally, mix in those chopped green onions and sprinkle the sesame seeds on top. This adds a lovely crunch and a pop of flavor! You can serve it right away, but if you have the time, let it chill in the fridge for about 30 minutes. This allows all the flavors to meld together beautifully!

Tips for Success

Alright, here are some of my favorite tips to make sure your Asian cucumber salad turns out perfectly every time! First off, taste the dressing before you mix it with the cucumbers. If you like it sweeter, add a bit more sugar; if you prefer it tangy, a splash more vinegar will do the trick! Don’t be afraid to adjust the flavors to suit your taste buds.

Also, letting the salad sit for a bit after mixing is key. It allows all those wonderful flavors to blend and really shine! If you can, chill it in the fridge for at least 30 minutes. This makes it even more refreshing! Lastly, if you have leftovers, store them in an airtight container, but keep in mind that the cucumbers will continue to release water, so enjoy it within a day or two for the best crunch!

Nutritional Information

This Asian cucumber salad is not just delicious, but it’s also pretty light on the calories! Here’s the estimated nutritional data per serving (about 1 cup):

• Calories: 70
• Fat: 4g
• Protein: 1g
• Carbohydrates: 8g

Keep in mind that these values are just estimates and can vary based on the specific ingredients you use. But hey, it’s always nice to know you’re enjoying a healthy side dish that won’t weigh you down!

FAQ About Asian Cucumber Salad

How long can I store the salad?

You can store your Asian cucumber salad in an airtight container in the refrigerator for up to 1–2 days. Just keep in mind that the longer it sits, the more water the cucumbers will release, which can make the salad a bit soggy. I recommend enjoying it fresh for the best crunch!

Can I use different vegetables?

Absolutely! While cucumbers are the star of the show, you can easily add or substitute other veggies. Think about including thinly sliced bell peppers, carrots, or even radishes for a nice crunch and extra color. Just make sure to slice everything thinly so they soak up that yummy dressing, too!

Is this salad gluten-free?

The Asian cucumber salad can be made gluten-free with a simple swap! Regular soy sauce contains gluten, so just use tamari or a gluten-free soy sauce alternative instead. This way, you can enjoy all the flavors without any worries!

Why You’ll Love This Recipe

• Quick and easy to make—ready in just 15 minutes!
• Refreshing, crunchy texture that’s perfect for warm days.
• Full of vibrant flavors that dance on your palate.
• Healthy and light, making it a guilt-free side dish.
• Versatile enough to pair with almost any meal.
• Vegan-friendly, so everyone can enjoy it!
• Great for meal prep—just make a big batch and enjoy it all week!

Serving Suggestions

This Asian cucumber salad is such a fantastic side dish that it pairs wonderfully with so many meals! I love serving it alongside grilled chicken or shrimp for a light and refreshing contrast. It also complements rice dishes like fried rice or sushi perfectly! If you’re in the mood for something heartier, it’s a great addition to a spicy curry or stir-fry. Trust me, this salad will elevate any meal!

For more delicious salad ideas, check out this collection of salad recipes!

Additionally, if you’re interested in the health benefits of cucumbers, you can learn more here.

Asian Cucumber Salad: 5-Minute Refreshing Delight!

---

• Author: Julia marin
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A refreshing and easy-to-make Asian cucumber salad that complements any meal.

---

Ingredients

Scale 1x2x3x

• 2 large cucumbers
• 1 tablespoon salt
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes
• 2 green onions, chopped
• 1 tablespoon sesame seeds

---

Instructions

1. Wash the cucumbers and slice them thinly.
2. Place the cucumber slices in a bowl and sprinkle with salt. Let them sit for 10 minutes to release excess water.
3. In a separate bowl, mix rice vinegar, soy sauce, sugar, sesame oil, and red pepper flakes.
4. Rinse the cucumber slices under cold water to remove excess salt. Drain well.
5. Add the cucumber slices to the dressing and toss to coat.
6. Mix in the chopped green onions and sesame seeds.
7. Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.

Notes

• Use a mandoline for even slicing.
• Adjust the sugar to taste.
• Letting the salad sit for a bit allows flavors to meld.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup
• Calories: 70
• Sugar: 4g
• Sodium: 500mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg

Keywords: asian cucumber salad, cucumber salad, easy salad, vegan salad