Asian Cucumber Salad
This easy Asian cucumber salad recipe is made with crisp cucumbers tossed in a tangy, savory, slightly sweet dressing made with rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger. It’s quick, refreshing, and the perfect side dish for all your favorite Asian-inspired meals.
Servings: 4 servings
Calories: 88kcal
Ingredients
- 2 large English cucumbers - or 5 to 6 Persian cucumbers, thinly sliced
- ½ teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh garlic - minced
- ½ teaspoon fresh ginger - grated
- ½ teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 2 tablespoons green onions - thinly sliced
Instructions
- Thinly slice the cucumbers and transfer them to a fine-mesh strainer or colander. Sprinkle with the salt and gently toss to coat. Let them rest for 10 to 15 minutes to draw out excess moisture.
- Meanwhile, make the dressing. In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until fully combined.
- Once the cucumbers have rested, gently shake off any excess moisture and pat dry with paper towels. Add the cucumbers to the bowl with the dressing and toss until evenly coated.
- Transfer the cucumber salad to a serving bowl and top with sesame seeds and sliced green onions.
- Serve right away, or refrigerate for 10 to 15 minutes before serving for an even colder, more refreshing salad.
Notes
- English cucumbers and Persian cucumbers work best for this recipe because they have thin skin, fewer seeds, and a crisp texture. If using regular garden cucumbers, peel them first and scoop out the seeds if they are large.
- Salting the cucumbers helps draw out excess moisture so the salad stays crisp and the dressing does not get watered down.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- To make this salad vegan, swap the honey for maple syrup.
- For extra heat, add more red pepper flakes, chili crisp, Sriracha, or a little Gochujang.
- This salad is best served the same day while the cucumbers are still crisp and fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, though the cucumbers will soften over time.
Nutrition
Calories: 88kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 550mg | Potassium: 260mg | Fiber: 1g | Sugar: 7g | Vitamin A: 262IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
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