Description
This Easy Asian Cucumber Salad is crisp, refreshing, and bursting with flavor. A quick, no-cook side dish featuring cucumbers tossed in a tangy, spicy, savory dressing—perfect for pairing with rice bowls, noodles, or grilled meats.
Ingredients
Scale
- 5 Persian cucumbers
- ½ tsp salt
- ½ tbsp sesame oil
- ¾ tbsp light soy sauce
- ½–1 tbsp sugar (to taste)
- ¾ tbsp rice vinegar
- 1 tbsp chili oil (adjust to taste)
- ½ tbsp sesame seeds
- ½ tbsp minced garlic (optional)
Instructions
- Rinse cucumbers and slice off one end. Cut cucumbers into thin angled ovals.
- Add slices to a bowl, sprinkle with salt, toss well, and refrigerate for 20 minutes.
- Drain excess water and rinse cucumbers under cold water for 10 seconds. Return to the bowl.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using).
- Toss until cucumbers are evenly coated. Serve immediately for best crunch.
Notes
Best served fresh. If prepping ahead, store in an airtight container for up to 1 day and drain any excess liquid before serving. Adjust chili oil to your preferred spice level. Add scallions or crushed peanuts for texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 45
- Sugar: 2g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: asian cucumber salad, spicy cucumber salad, quick side dish, refreshing salad, chili oil cucumber, low calorie snack