Description
A crisp, cool, and tangy Asian cucumber salad that comes together in under 10 minutes. This no-cook side dish uses a simple dressing of rice vinegar, sesame oil, and soy sauce to create a refreshing, crunchy accompaniment to any meal.
Ingredients
- 2 large English cucumbers (or 4–5 Persian cucumbers)
- 1 teaspoon salt (for drawing out moisture)
- ¼ cup unseasoned rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 stalks green onions, thinly sliced
- 1 tablespoon white sesame seeds (toasted)
- ½ teaspoon red pepper flakes (optional)
Instructions
- Wash cucumbers and slice them into thin half-moons (about ⅛-inch thick).
- Place sliced cucumbers in a large bowl and sprinkle with 1 teaspoon of salt. Toss to coat and let sit at room temperature for 10 minutes to draw out excess water.
- Drain the cucumbers in a colander. Squeeze gently to remove as much liquid as possible. Pat dry if desired.
- In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, sugar, minced garlic, and grated ginger until the sugar is dissolved.
- Return the drained cucumbers to the bowl. Pour the dressing over them and add green onions and red pepper flakes (if using). Toss to coat evenly.
- Let the salad sit in the refrigerator for at least 15-20 minutes to allow flavors to meld.
- Before serving, sprinkle with toasted sesame seeds and give a final toss. Serve chilled.
Notes
Do not skip the salting step; it is crucial for removing excess water and ensuring the cucumbers stay crisp. Use unseasoned rice vinegar to control the sweetness and saltiness. Toast sesame seeds in a dry pan for 1-2 minutes for enhanced nutty flavor. This salad is best served chilled and consumed within 24 hours for optimal texture. Do not freeze or reheat.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 4
- Sodium: 280
- Fat: 2
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: Asian cucumber salad, quick side dish, weeknight dinner, vegan side, gluten-free side, no-cook recipe, healthy salad, cucumber salad, sesame dressing