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Unleash a Zesty Asian Cucumber Salad in 15 Min.

Asian Cucumber Salad
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This Asian Cucumber Salad is a modern, tangy, and flavorful twist on a classic. It’s a quick, healthy, and often spicy side dish or appetizer with a vibrant vinaigrette-style dressing, perfect for a light and zesty addition to any meal.

Ingredients

Scale
  • 2 large cucumbers, such as English or Persian
  • 1 teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar (or honey/maple syrup)
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger (optional)
  • 1/4 teaspoon red pepper flakes (adjust to taste for spiciness)
  • 1 tablespoon chopped fresh cilantro or scallions, for garnish
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions

  1. Wash and dry the cucumbers. You can peel them partially or leave the skin on for extra crunch.
  2. Slice the cucumbers into thin rounds or half-moons. For a crushed cucumber salad, gently smash them with the side of a knife and then roughly chop.
  3. Place the sliced cucumbers in a colander and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess water. This helps keep the salad from getting watery.
  4. While the cucumbers are draining, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, grated ginger (if using), and red pepper flakes.
  5. After 10-15 minutes, gently squeeze the cucumbers to remove as much liquid as possible. You can press them between paper towels or a clean kitchen towel.
  6. Transfer the drained cucumbers to a serving bowl.
  7. Pour the prepared dressing over the cucumbers and toss gently to coat evenly.
  8. Garnish with fresh cilantro or scallions and toasted sesame seeds before serving.
  9. For best flavor, let the salad chill in the refrigerator for at least 15 minutes before serving.

Notes

  • Adjust the amount of red pepper flakes to your preferred level of spiciness.
  • For extra crunch, add some crushed peanuts or cashews.
  • This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://whiskdaily.com/asian-cucumber-salad/