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–+ servings
Asian Cucumber Salad

Crunchy Asian Cucumber Salad with Sweet-Salty Dressing

This Asian Cucumber Salad is a light, refreshing dish featuring crisp cucumbers and a sweet-salty sesame dressing, perfect for summer.
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Prep Time 10 minutes
Resting Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 large Cucumbers Use English or Persian varieties for the best crunch and flavor.
  • 2 stalks Green Onion Provides freshness and color; chives can be used if you're out.
For the Dressing
  • 2 tablespoons Granulated White Sugar Balances the flavors beautifully; honey or agave can work as a substitute.
  • 2 tablespoons Sesame Oil Essential for authentic Asian flavor; skip only if you can't find it.
  • 2 tablespoons Soy Sauce Consider low-sodium for a healthier option.
  • 2 tablespoons Rice Vinegar Adds a zesty tang; apple cider vinegar can be a good alternative.
  • 1 teaspoon Chinese Chili Oil Adjust the amount based on how much heat you enjoy.
  • 1 clove Garlic Freshly crushed for that deep umami flavor.
  • 1 teaspoon Salt Important for seasoning and moisture extraction.
For Garnish
  • 1 tablespoon Sesame Seeds Toasted seeds enhance texture; sprinkle generously for extra crunch!

Equipment

  • Mixing Bowl
  • colander
  • Kitchen towel
  • Salad Tongs

Method
 

Directions
  1. Gather all the ingredients for your Asian Cucumber Salad.
  2. In a mixing bowl, combine sugar, sesame seeds, crushed garlic, and chopped green onions. Stir in soy sauce, rice vinegar, chili oil, and sesame oil. Mix until the sugar begins to dissolve.
  3. Trim the ends off the cucumbers and spiral cut them or slice them into thin rounds.
  4. Sprinkle the cucumber slices generously with salt and massage the salt into the cucumbers. Let sit for about 8 to 10 minutes.
  5. Rinse the cucumbers under cold water and pat them dry with a kitchen towel.
  6. In a large bowl, combine the rinsed and dried cucumbers with the dressing. Toss until well-coated.
  7. Let the salad marinate in the refrigerator for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 30mgIron: 0.5mg

Notes

Optional additions include grated ginger, colorful veggies, or fresh herbs to enhance flavor and nutrients.

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