Easy Asian Cucumber Salad
A refreshing, crunchy salad featuring crisp cucumbers, a tangy-sweet dressing, and a hint of heat, perfect for any meal or gathering.
Ingredients
Main Ingredients
- 3 large large English cucumbers, thinly sliced Cool, crisp, and seedless for the best texture.
- 1 small small shallot, very thinly sliced Adds gentle sweetness and a lovely crunch.
Dressing
- 2 tablespoons soy sauce (or tamari) For savory depth; use low-sodium if preferred.
- 2 tablespoons rice vinegar Bright and mellow; apple cider vinegar works as an alternative.
- 1 tablespoon toasted sesame oil Nuts Aroma that defines the flavors.
- 1 teaspoon sugar or honey Balances the acidity.
- 1 small clove garlic, minced (Optional) for warmth.
- 1 teaspoon chili flakes or 1 small fresh chili, finely chopped For a pleasant kick.
- 2 tablespoons chopped cilantro or mint For a fresh herbal lift.
- 1 tablespoon toasted sesame seeds Finishing crunch and nuttiness.
- to taste Salt and pepper
Instructions
Preparation
- Wash and thinly slice the cucumbers (use a mandoline for uniform slices if available). Lay them in a large bowl to breathe and stay crisp.
- In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, sugar or honey, minced garlic, and chili flakes until the sugar dissolves and the dressing glistens.
- Sprinkle a pinch of salt over the cucumbers and toss gently to coax out moisture and heighten flavor.
- Pour the dressing over the cucumbers and shallots, tossing gently to coat. Let sit for 5-10 minutes for flavors to meld.
- Stir in chopped cilantro or mint and sprinkle toasted sesame seeds on top. Adjust dressing to taste.
Notes
For a quick pickle twist, let cucumbers sit in the dressing for 30 minutes. For a creamy version, stir in Greek yogurt or silken tofu. Add toasted sliced almonds or crushed peanuts for extra crunch.