Easy Asian Cucumber Salad
This Easy Asian Cucumber Salad is crisp, tangy, and full of bold flavor thanks to sesame oil, soy sauce, chili oil, and rice vinegar. A quick and refreshing cucumber side dish perfect for warm days, meal prep, or as a flavorful appetizer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish, Appetizer, Salad
- Method: No-Cook (Chilled)
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1/2–1 tbsp sugar (to taste)
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp garlic, minced (optional)
Instructions
Rinse cucumbers and slice at an angle into even oval pieces.
Toss cucumber slices with salt in a bowl and refrigerate for at least 20 minutes to draw out water.
Drain the liquid, rinse cucumbers quickly, and return to the bowl.
Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
Stir until well combined. Serve immediately.
Notes
Use English or mini cucumbers if Persian cucumbers aren’t available.
Adjust chili oil to preferred spice level.
Add thinly sliced red onions or scallions for extra depth.
Top with crushed peanuts or crispy shallots for crunch.
Best enjoyed fresh, but still tasty after chilling for a day.
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 3g
- Sodium: 310mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://juliameals.com/easy-asian-cucumber-salad/
