Description
This refreshing Asian Cucumber Salad is a light and flavorful dish featuring thinly sliced cucumbers tossed in a tangy dressing made with rice vinegar, soy sauce, sesame oil, garlic, and ginger. Enhanced with green onions, toasted sesame seeds, and a hint of spice from red pepper flakes, this salad makes a perfect side or appetizer that’s quick to prepare and ideal for warm weather.
Ingredients
Scale
Salad
- 3 medium cucumbers, thinly sliced
- 1 teaspoon salt
- 2 green onions, finely sliced
- 1 tablespoon sesame seeds, toasted
- Red pepper flakes, to taste (optional)
- Fresh cilantro, for garnish
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
Instructions
- Prepare Cucumbers: Begin by washing the cucumbers thoroughly under cold water. Pat them dry with a paper towel to remove excess moisture.
- Slice Cucumbers: Slice the cucumbers thinly using a knife or mandoline for uniform slices. Place the cucumber slices in a colander over a bowl or in the sink to drain.
- Salt the Cucumbers: Sprinkle the sliced cucumbers evenly with salt and mix gently. Let them sit for 10-15 minutes to draw out excess moisture, which helps keep the salad crisp.
- Make the Dressing: While the cucumbers sit, combine rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger in a mixing bowl. Whisk until the sugar is fully dissolved and ingredients are well blended.
- Rinse and Dry: After the cucumbers have released moisture, rinse them under cold water to remove excess salt. Drain well and pat dry with paper towels.
- Combine Cucumbers and Dressing: Place the drained cucumbers in a large mixing bowl and pour the dressing over them. Toss gently until all cucumber slices are evenly coated.
- Add Garnishes: Add the finely sliced green onions and toasted sesame seeds to the salad. Optionally, sprinkle with red pepper flakes for some heat.
- Toss Again: Toss all ingredients thoroughly to distribute flavors and garnishes evenly throughout the salad.
- Chill: Cover the salad and refrigerate for at least 10 minutes. This resting time allows the flavors to meld beautifully.
- Serve: Serve the salad chilled, garnished with fresh cilantro leaves to add a fresh, herby note.
Notes
- For extra crunch, you can peel the cucumbers before slicing if desired.
- Adjust the amount of sugar according to your preferred sweetness level or substitute with honey or a sugar alternative.
- Red pepper flakes are optional but add a nice kick—omit if you prefer a milder salad.
- This salad is best eaten the same day but can be stored in an airtight container in the refrigerator for up to 2 days.
- Using a mandoline slicer helps achieve uniformly thin cucumber slices for better texture and presentation.
