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Quick & Tangy Asian Cucumber Salad

Close-up of thinly sliced cucumbers marinated in a savory dressing for an amazing asian cucumber salad.
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This refreshing Asian cucumber salad delivers bright, tangy flavor using simple ingredients. It is a quick, no-cook side dish perfect for busy weeknights or summer meals.

Ingredients

Scale
  • 3 large English cucumbers, thinly sliced
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon chili oil (optional, for heat)
  • 1 teaspoon toasted sesame seeds, plus more for garnish
  • 1 green onion, thinly sliced
  • Pinch of salt

Instructions

  1. Slice the cucumbers thinly. Place them in a medium bowl and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess water. Gently squeeze the cucumbers with your hands to remove as much liquid as possible. Discard the liquid.
  2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and chili oil (if using) until the sugar dissolves. This creates your simple Asian dressing.
  3. Pour the dressing over the drained cucumbers. Toss gently to coat every slice evenly.
  4. Stir in the sliced green onions and toasted sesame seeds.
  5. Taste the salad and adjust seasoning if needed. For best flavor, let the salad rest for 5 minutes before serving.
  6. Garnish with extra toasted sesame seeds before you serve this refreshing vegetable salad.

Notes

  • For a crunchier texture, use Persian or Japanese cucumbers, as they have fewer seeds.
  • You can make this a make ahead cucumber salad by preparing the dressing separately and tossing it with the cucumbers up to 2 hours before serving.
  • This recipe is naturally vegan and low carb side dish friendly.

Nutrition

Find it online: https://mayaplate.com/asian-cucumber-salad-quick-tangy-recipe/