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Asian Cucumber Salad

A refreshing and simple salad perfect for hot weather, featuring crunchy cucumbers and a flavorful dressing.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 60
Ingredients Method Notes

Ingredients
  

Cucumber Ingredients
  • 4 pieces Persian or English cucumbers Thin-skinned cucumbers are best for crunch.
Dressing Ingredients
  • 1 tablespoon rice vinegar Can substitute with white vinegar or lemon juice.
  • 2 tablespoons soy sauce Adjust to taste.
  • 1 teaspoon sugar Can substitute with honey or omit.
  • 1 teaspoon sesame oil More can be added for bolder flavor.
  • 1 pinch salt To taste.
  • 1 clove garlic Freshly minced or garlic powder works.
Topping Ingredients
  • 2 tablespoons sesame seeds Optional for garnish.
  • 2 tablespoons green onions Thinly sliced, for garnish.
  • 1 teaspoon chili flakes Optional for a spicy kick.

Method
 

Preparation
  1. Thinly slice the cucumbers using a sharp knife or mandoline and place them in a large bowl.
  2. In a separate bowl, mix together the rice vinegar, soy sauce, sugar, sesame oil, salt, and minced garlic.
  3. Pour the dressing over the sliced cucumbers and toss to coat.
  4. Let the salad sit in the refrigerator for 5 minutes for maximum flavor before serving.
  5. Garnish with sesame seeds, green onions, and chili flakes if desired.

Notes

This salad can be made ahead of time for even more flavor. Use fresh herbs for added flavor and adjust sweetness and spiciness to your preference.