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Easy Asian Cucumber Salad

A bright and crunchy salad featuring cucumbers in a sweet-sour dressing with a hint of heat and umami, perfect for quick dinners or potlucks.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

For the salad
  • 3 medium English cucumbers or 4 Persian cucumbers, peeled partially for texture Swap with thinly sliced zucchini in a pinch
  • 1 teaspoon kosher salt or sea salt for drawing out moisture
  • 2 tablespoons thinly sliced scallions
  • 1 handful chopped fresh cilantro or mint for brightness
  • 1 small red chili or 1/4 teaspoon crushed red pepper flakes optional for heat
  • 1 pinch black pepper
For the dressing
  • 3 tablespoons rice vinegar substitute apple cider vinegar for a rustic note
  • 1 tablespoon soy sauce use low-sodium if preferred, or tamari for gluten-free
  • 1 tablespoon sesame oil omit for a lighter version
  • 1 tablespoon honey or maple syrup omit for vegan
  • 1 small garlic clove, minced add two for garlic lovers
  • 1 teaspoon freshly grated ginger optional but highly recommended
  • 1 teaspoon toasted sesame seeds for nutty crunch

Method
 

Preparation
  1. Wash and slice the cucumbers into bite-sized pieces.
  2. Salt the cucumbers and let them sit for 5–10 minutes to draw out excess water.
  3. Pat dry with paper towels.
Making the Dressing
  1. Whisk together rice vinegar, soy sauce, sesame oil, honey, minced garlic, and grated ginger.
  2. Taste and adjust seasoning as desired.
Combine
  1. Toss the cucumbers with the dressing until well coated.
  2. Add chili or red pepper flakes if desired.
Finish the Salad
  1. Sprinkle with toasted sesame seeds, scallions, and chopped herbs.
  2. Allow to rest for 10–30 minutes before serving.

Notes

This salad is best enjoyed fresh or within 24-48 hours. Store in an airtight container in the refrigerator.