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ASIAN CUCUMBER SALAD centered hero view, clean and uncluttered
Thomas Baker

Asian Cucumber Salad Easy Fresh Recipe for Busy Weeknights

This Asian Cucumber Salad is a fresh and flavorful dish perfect for an easy dinner or quick side dish. It’s an ideal weeknight meal that comes together swiftly without cooking, making it great for family dinners and anyone craving a crisp, tangy fresh salad recipe.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 5 Persian cucumbers
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil
  • 3/4 tbsp light soy sauce
  • 1/2-1 tbsp sugar see notes
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil
  • 1/2 tbsp sesame seeds
  • 1/2 tbsp garlic minced (optional)

Method
 

  1. Cut off one end of each cucumber and slice them on a diagonal to create oval-shaped pieces, adjusting thickness to your liking.
  2. Place the cucumber slices into a bowl and sprinkle with 1/2 teaspoon salt, stirring to coat evenly.
  3. Put the salted cucumbers in the fridge for at least 20 minutes to release excess moisture.
  4. After chilling, drain the liquid and quickly rinse the cucumbers under cold water for about 10 seconds before returning them to the bowl.
  5. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using) to the cucumbers.
  6. Mix everything thoroughly so the dressing coats all the cucumber slices.
  7. Serve right away for the best flavor and crunch. Enjoy your fresh, tangy Asian cucumber salad!

Notes

  • *Sugar: Begin with 1/2 tbsp of sugar and adjust to taste depending on the chili oil type and your preference.
  • *Garlic: Adding garlic is optional but highly recommended for extra flavor.
  • *Chili oil: Modify the amount of chili oil based on your preferred spice level.
  • *Best served immediately for optimal freshness.