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Easy Asian Cucumber Salad

Easy Asian Cucumber Salad

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Easy Asian Cucumber Salad is a refreshing, no-cook dish that adds a burst of color and flavor to any meal. Perfect for summer barbecues or light dinners at home, this salad features crisp cucumbers tossed in a tangy dressing that’s quick to prepare—ideal for busy weeknights. With just five simple ingredients, you can customize it to your taste, making it a versatile side dish or appetizer. Serve it chilled for a delightful crunch that pairs well with grilled meats, rice, or noodles. Whether enjoyed on its own or as part of a bento box, this salad is not only delicious but also healthy!

Ingredients

Scale
  • 5 Persian cucumbers
  • ½ teaspoon salt
  • ½ tablespoon sesame oil
  • ¾ tablespoon light soy sauce
  • ½ to 1 tablespoon sugar (to taste)
  • ¾ tablespoon rice vinegar
  • 1 tablespoon chili oil (adjust to preference)
  • ½ tablespoon sesame seeds
  • Optional: ½ tablespoon minced garlic

Instructions

  1. Rinse and slice the cucumbers into thin oval pieces.
  2. Sprinkle salt over the cucumbers and toss well; refrigerate for at least 20 minutes to sweat.
  3. Drain and rinse the cucumbers under cold water, squeezing out excess moisture.
  4. In a small bowl, mix sesame oil, soy sauce, sugar, rice vinegar, chili oil, and sesame seeds until combined.
  5. Toss the drained cucumbers with the dressing until evenly coated; let sit for a few minutes before serving.

Nutrition