Easy Asian Cucumber Salad
A vibrant and refreshing salad combining crisp cucumbers with a savory dressing of rice vinegar, sesame oil, and more.
Ingredients
Main Ingredients
- 2 medium cucumbers Fresh and firm
- 1 teaspoon salt For drawing out moisture from cucumbers
- 2 tablespoons rice vinegar For tanginess
- 1 tablespoon sesame oil For richness
- 1 tablespoon soy sauce For savory flavor
- 1 tablespoon sugar To balance flavors
- 1 teaspoon grated ginger For a fresh kick
- 1 clove garlic, minced For aromatic flavor
- 1 tablespoon sesame seeds For garnish
- 2 stalks green onions, sliced For garnish
- to taste red pepper flakes Optional for heat
Instructions
Preparation
- Wash and slice the cucumbers thinly into rounds or half-moons based on preference.
- Place the cucumber slices in a bowl and sprinkle with salt. Let sit for about 15 minutes to draw out excess water.
- In a separate bowl, mix rice vinegar, sesame oil, soy sauce, sugar, grated ginger, and minced garlic. Whisk until sugar dissolves.
- After 15 minutes, gently toss the cucumbers to remove excess salt and water. Pat dry with a clean paper towel.
- Add the cucumber slices to the dressing mixture and toss well to coat each slice.
- Stir in sesame seeds and green onions. Add red pepper flakes if desired.
- Let the salad sit for at least 10 minutes in the refrigerator before serving.
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Notes
Serve chilled or at room temperature. Can be enjoyed with grilled chicken, fish, or tofu. For extra presentation, garnish with radishes or fresh herbs.