Description
If you’re looking for a refreshing, crunchy, and flavorful side dish, this Asian Cucumber Salad is a must-try!
Ingredients
Scale
- 2 large cucumbers (English or Persian work best)
- 1 teaspoon salt (for drawing out moisture)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon honey or maple syrup (for balance)
- 1 teaspoon sesame seeds (for garnish)
- 2 tablespoons chopped green onions (for garnish)
Instructions
Step 1: Prepare the Cucumbers
- Wash and trim the cucumbers.
- If making a smashed cucumber salad, use a rolling pin or the side of a knife to gently smash the cucumbers until slightly broken but still whole.
- Slice into bite-sized pieces and sprinkle with salt. Let sit for 5-10 minutes, then drain excess water.
Step 2: Make the Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, red pepper flakes, and honey.
Step 3: Toss & Serve
- Pour the dressing over the cucumbers and toss to coat evenly.
- Garnish with sesame seeds and green onions.
- Serve immediately or refrigerate for 30 minutes to enhance flavors.
Notes
- Use fresh, firm cucumbers – Persian or English cucumbers work best for crunch.
- Smashing cucumbers – Releases their natural juices and helps absorb more flavor.
- Want it spicier? – Add sriracha or more red pepper flakes.
- For extra crunch – Toss in crushed peanuts or crispy shallots.
- Prep Time: 10
- Category: appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 220
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 15g
- Protein: 2g
Keywords: Best Asian Cucumber Salad