Asian Cucumber Salad
Refreshing, vibrant, and packed with bold flavors, this Asian Cucumber Salad is the perfect balance of crunch and zing. Thinly sliced cucumbers are lightly salted to enhance their texture before being tossed in a tangy dressing made with rice vinegar, soy sauce, sesame oil, and a touch of sugar for sweetness. Toasted sesame seeds and red pepper flakes add a delightful nutty kick and subtle heat, while finely chopped garlic and fresh green onions bring aromatic depth to every bite. This quick and easy recipe is ready in just 15 minutes, making it an ideal side dish for summer barbecues, Asian-inspired meals, or a light, refreshing snack. Serve chilled or at room temperature and savor the irresistible combination of flavors in this crowd-pleasing cucumber salad! Perfect for those searching for a healthy, flavorful vegetarian or vegan option.
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Recipe Information
Ingredients
- 3 medium cucumbers
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 small garlic clove
- 1 tablespoon sesame seeds
- 0.5 teaspoon red pepper flakes
- 2 stalks green onions
Instructions
Wash the cucumbers thoroughly. Slice them into thin rounds, approximately 1/4 inch thick. If desired, you can partially peel the cucumbers for a striped effect.
Place the sliced cucumbers in a colander and sprinkle with 1 teaspoon of salt. Toss to combine and let them sit for about 10 minutes. This will help draw out excess moisture and enhance their crunchiness.
While the cucumbers are resting, prepare the dressing. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until the sugar is dissolved.
Finely chop the garlic clove and add it to the dressing for a slight garlicky kick.
Toast the sesame seeds in a small pan over medium heat, stirring frequently until they are golden brown and fragrant, about 2-3 minutes.
Rinse the cucumbers under cold water to remove the excess salt, then pat them dry with paper towels.
Place the cucumbers in a large bowl. Pour the dressing over the cucumbers and toss to coat evenly.
Sprinkle the toasted sesame seeds and red pepper flakes over the salad, adjusting spice level to taste.
Slice the green onions and add them to the salad for a fresh, oniony flavor.
Toss everything gently to combine. Allow the salad to sit for at least 5 minutes to let the flavors meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2957 mg | 129% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 15.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
