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Fresh and vibrant Asian cucumber salad served in a bowl with vegetables.

Easy Asian Cucumber Salad

A refreshing and crunchy salad featuring thinly sliced cucumbers in a savory dressing, perfect for a light lunch or a zesty side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces Persian cucumbers Thinly sliced
  • 1/2 teaspoon salt For drawing moisture from cucumbers
  • 1/2 tablespoon sesame oil
  • 3/4 tablespoon light soy sauce
  • 1/2-1 tablespoon sugar Adjust to taste
  • 3/4 tablespoon rice vinegar
  • 1 tablespoon chili oil Adjust according to your spice preference
  • 1/2 tablespoon sesame seeds For garnish
  • 1/2 tablespoon minced garlic Optional for extra flavor

Method
 

Preparation
  1. Wash the Persian cucumbers thoroughly and slice them thinly.
  2. Sprinkle the salt over the cucumbers and let them sit for about 10 minutes to draw out excess water.
  3. In a small bowl, mix together sesame oil, light soy sauce, sugar, rice vinegar, and chili oil until the sugar dissolves.
  4. Drain the cucumbers and gently pat them dry with a paper towel.
  5. Toss the cucumbers with the dressing until well-coated.
  6. Sprinkle with sesame seeds and optional minced garlic, and give it a final toss.

Notes

For best results, marinate the salad in the fridge for at least 30 minutes before serving to enhance the flavor. Choose fresh, firm cucumbers for the best crunch.