Crunchy Asian Cucumber Salad Recipe
A refreshing and crunchy Asian cucumber salad made with crisp cucumbers, sesame oil, soy sauce, and rice vinegar. This quick and easy side dish is packed with bold, tangy flavors and ready in just 15 minutes.
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Servings: 6
Calories: 95kcal
Cost: $8
Equipment
- Mandoline slicer
- Colander
- Mixing bowl
- Whisk
- Kitchen towel
Ingredients
Main Ingredients
- 4 large English cucumbers sliced thin
- 2 teaspoon kosher salt for draining
- 2 tablespoon soy sauce low sodium preferred
- 2 tablespoon rice vinegar adds tang
- 1 tablespoon sesame oil toasted for flavor
- 1 tablespoon honey or sugar
- 2 cloves garlic minced
- 1 teaspoon ginger grated
Garnish & Flavor Enhancers
- 3 green onions thinly sliced
- 2 tablespoon sesame seeds toasted
- 1 teaspoon red pepper flakes optional
- 2 tablespoon cilantro chopped
- 1 tablespoon mint leaves optional
Instructions
- Thinly slice cucumbers with mandoline.
- Toss sliced cucumbers with kosher salt in a colander and let rest for 20 minutes.
- Rinse cucumbers thoroughly and pat completely dry using a kitchen towel.
- Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a mixing bowl.
- Combine dried cucumbers with the dressing. Add green onions and red pepper flakes, and toss to coat.
- Garnish with sesame seeds, chopped cilantro, and mint if using.
- Chill briefly and serve immediately for best crunch.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 95kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 390mg | Potassium: 380mg | Fiber: 2g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg