Asian Cucumber Salad Recipe
This Asian cucumber salad is crisp, tangy, and lightly spicy with rice vinegar, soy sauce, sesame oil, and chili crisp, full of flavor, ready in minutes!
Servings: 4
Calories: 76kcal
Ingredients
- 1 pound Persian or English cucumbers about 4 small or 2 large
- ½ teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar honey, or maple syrup (to taste)
- 1 clove garlic minced
- ½ teaspoon grated fresh ginger optional but recommended
- 1 tablespoon chili crisp or chili oil adjust to taste
- 2 scallions thinly sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or mint for garnish (optional)
Instructions
- Prep the Cucumbers. Place cucumbers on a cutting board and smash lightly with the flat side of a chef’s knife or rolling pin until they crack. Cut into bite-sized chunks. Transfer to a colander, toss with the salt, and let drain for 20-30 minutes. Pat dry with paper towels.
- Make the Dressing. In a large mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar (or honey/maple syrup), garlic, ginger, and chili crisp or chili oil.
- Toss & Garnish. Add the cucumbers, scallions, and sesame seeds to the bowl. Toss until well coated. Taste and adjust seasoning (more soy for salt, vinegar for tang, or sugar for sweetness). Garnish with herbs if desired.
- Serve immediately for crunch, or refrigerate for 30 minutes for more developed flavor.
Nutrition
Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 439mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg