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–+ servings
Easy Asian Cucumber Salad

Crisp and Crunchy: Easy Asian Cucumber Salad Recipe

A refreshing Easy Asian Cucumber Salad that's quick, nutritious, and bursting with flavor.
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Prep Time 20 minutes
Refrigeration Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 pieces Persian cucumbers Slice thick for added texture.
  • 1 teaspoon Salt Kosher salt works best.
For the Dressing
  • 2 tablespoons Sesame oil Can substitute with another oil.
  • 3 tablespoons Light soy sauce Use tamari for gluten-free.
  • 0.5 tablespoon Sugar Can replace with honey.
  • 2 tablespoons Rice vinegar White vinegar can substitute.
  • 1 tablespoon Chili oil Adjust to spice preference.
  • 1 tablespoon Sesame seeds Sunflower seeds can be used as an alternative.
  • 1 clove Garlic Minced, optional.

Equipment

  • Mixing bowl
  • Colander
  • Whisk
  • Tongs

Method
 

Preparation Steps
  1. Rinse the cucumbers under cool running water, then slice into ¼ inch thick pieces.
  2. Sprinkle the cucumber slices with salt and refrigerate for at least 20 minutes.
  3. Drain the cucumbers and rinse them quickly under cold water.
  4. In the mixing bowl, whisk together sesame oil, soy sauce, sugar, rice vinegar, chili oil, and sesame seeds.
  5. Add drained cucumber slices to the dressing and gently toss to coat.
  6. Serve immediately, garnished with extra sesame seeds or green onions if desired.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Adjust the dressing to taste and serve immediately for the best texture. Store leftovers in an airtight container for up to 2 days.

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