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Asian Cucumber Salad

Asian Cucumber Salad

This Asian Cucumber Salad is a vibrant, crisp, and incredibly easy side dish that brightens any meal with its fresh flavors and satisfying crunch. Perfect for quick weeknight dinners or as a go-to recipe for potlucks, it delivers incredible taste with minimal effort.
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Prep Time 15 minutes
Cook Time 0 minutes
Chill Time 30 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: asian
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 large English cucumbers or 3-4 Persian cucumbers, thinly sliced (about 1/8 inch thick)
  • 1/4 medium red onion thinly sliced
  • 1 tablespoon toasted sesame seeds for garnish
  • 1/4 cup chopped fresh cilantro for garnish
For the Dressing:
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup for vegan
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes optional, for a hint of heat

Equipment

  • Mandoline (optional)
  • Sharp knife
  • Medium Bowl
  • Large Bowl
  • Whisk
  • Airtight container

Method
 

  1. Wash your cucumbers thoroughly. If using English cucumbers, you can leave the skin on for added texture and nutrients. Slice them very thinly, aiming for uniform rounds about 1/8 inch thick. You can use a mandoline for perfectly even slices, but a sharp knife works well too.
    2 large English cucumbers
  2. Peel and thinly slice the red onion. To mellow its sharpness slightly, you can soak the sliced red onion in ice water for about 10 minutes, then drain them well before adding to the salad. This step is optional but recommended if you find raw red onion’s bite too strong.
    1/4 medium red onion
  3. In a medium bowl, whisk together all the dressing ingredients: rice vinegar, soy sauce (or tamari), sesame oil, honey (or maple syrup), grated fresh ginger, minced garlic, and red pepper flakes (if using). Ensure the honey or maple syrup is fully dissolved into the liquids and the ingredients are well combined. Taste the dressing and adjust seasonings as needed – you might want a little more sweetness or a touch more soy sauce.
    3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 clove garlic, 1/4 teaspoon red pepper flakes
  4. In a large bowl, add the thinly sliced cucumbers and the drained red onion slices.
    2 large English cucumbers, 1/4 medium red onion
  5. Pour the prepared dressing over the cucumber and red onion mixture. Toss gently to ensure all the vegetables are evenly coated with the dressing.
    2 large English cucumbers, 1/4 medium red onion
  6. For the best flavor and texture, cover the bowl and let the Asian Cucumber Salad chill in the refrigerator for at least 15-30 minutes. This allows the flavors to meld together and the cucumbers to absorb the dressing, becoming even more delicious.
  7. Just before serving, sprinkle the toasted sesame seeds and chopped fresh cilantro over the salad. Toss one final time. Serve chilled as a refreshing side dish.
    1 tablespoon toasted sesame seeds, 1/4 cup chopped fresh cilantro

Notes

Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. Avoid freezing this salad.
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