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–+ servings
Asian cucumber salad in a large white bowl

Asian Cucumber Salad

Jill Lockridge-The Freckled Cook
Asian Cucumber Salad is light, crisp, and refreshing—thinly sliced cucumbers tossed in a tangy, savory-sweet dressing with sesame and a hint of spice.
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Prep Time 5 minutes
Chilling 20 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 4

Ingredients
  

  • 2 English cucumbers or 10 mini cucumbers
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 2 green onions, thinly sliced

Asian Dressing

  • 2 tablespoon rice vinegar
  • 2 teaspoon garlic, minced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoon granulated sugar
  • ½ teaspoon red pepper flakes
  • sesame seeds for topping

Instructions
 

  • Place sliced cucumbers in a colander, sprinkle with 1 teaspoon salt, 1 teaspoon sugar, and let sit for 10–15 minutes in the refrigerator. Pat dry to remove excess water.
  • In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, red pepper flakes, and garlic.
  • Toss cucumbers with the dressing until well coated.
  • Sprinkle with sesame seeds and optional green onions. Chill for 20–30 minutes before serving for best flavor. Toss before serving and enjoy!
Keyword Asian salad, cucumber salad
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