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Asian Cucumber Salad Recipe
Marigold Voss

Asian Cucumber Salad

A refreshing and crunchy Asian cucumber salad tossed in a tangy, slightly sweet dressing with sesame and soy flavors. Perfect as a light side dish or quick appetizer.
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Prep Time 10 minutes
Chilling Time 10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Salad, Side Dish
Cuisine: Asian, Chinese
Calories: 90
Ingredients Method Video Notes

Ingredients
  

  • 2 cups Cucumbers thinly sliced
  • 1 tbsp Soy sauce low sodium
  • 1 tbsp Rice vinegar or white vinegar
  • 1 tsp Sesame oil toasted preferred
  • 1 tsp Sugar adjust to taste
  • ½ tsp Chili flakes optional
  • 1 clove Garlic minced
  • 1 tbsp Sesame seeds toasted
  • 1 tbsp Green onions chopped

Method
 

  1. Wash and thinly slice the cucumbers.
  2. Place sliced cucumbers in a mixing bowl.
  3. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar.
  4. Add minced garlic and chili flakes to the dressing.
  5. Pour the dressing over the cucumbers.
  6. Toss well to evenly coat all slices.
  7. Sprinkle sesame seeds and green onions on top.
  8. Chill for 10 minutes before serving for best flavor.

Video

Notes

  • Use English cucumbers for fewer seeds and better texture.
  • Adjust sweetness and spice to your preference.
  • Serve chilled for maximum freshness.
  • Best consumed fresh but can be stored for up to 1 day in the refrigerator.