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A vibrant Asian Cucumber Salad with fresh cucumbers, sesame oil, and soy dressing.

Asian Cucumber Salad

A refreshing and crunchy salad featuring crisp cucumbers, garlic, and a bold dressing, perfect for hot days or as a light side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 70
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 3 to 4 pieces Persian cucumbers Or 1 large English cucumber
Dressing
  • 1 to 2 cloves garlic, finely minced
  • 2 tablespoons rice vinegar Mild flavor
  • 1 tablespoon soy sauce
  • 1 to 2 teaspoons sesame oil Start with a small amount
  • 1 to 2 teaspoons honey or sugar Optional, balances vinegar
  • 1 to 2 teaspoons chili crisp or chili flakes Optional for heat
Toppings
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons sliced green onions Optional

Method
 

Preparation
  1. Slice the cucumbers into thin rounds, half moons, or smashed chunks.
  2. Sprinkle with a pinch of salt and let sit for 10 minutes to pull out extra water.
  3. Drain the cucumbers and pat them dry with a paper towel.
Mixing Dressing
  1. In a bowl, mix rice vinegar, soy sauce, sesame oil, minced garlic, sweetener (if using), and chili.
Assembly
  1. Toss cucumbers in the dressing and finish with sesame seeds and green onions.
  2. Taste and adjust seasoning, adding more vinegar or sweetener as needed.

Notes

Garlic gets stronger as it sits, use less if making ahead. Keep cucumbers and dressing separate if storing for best freshness.