Easy Asian Cucumber Salad
A bright, crunchy salad that pairs perfectly with any meal, loaded with fresh flavors and ready in under 20 minutes.
Ingredients
Main ingredients
- 2 large English cucumbers, thinly sliced Crisp and watery, they are the heart of the salad.
- 1 small red onion, thinly sliced For a gentle bite and lovely color.
- 3 tablespoons rice vinegar Adds tang without overpowering.
- 1 tablespoon soy sauce For savory depth; use tamari for gluten-free.
- 1 tablespoon toasted sesame oil Nutty aroma that perfumes the whole dish.
- 1 teaspoon honey or maple syrup Balances the acidity; adjust to taste.
- 1 clove garlic, minced Optional, for a savory lift.
- 1 teaspoon grated fresh ginger Bright and warming.
- 1 tablespoon toasted sesame seeds For crunch and toasty flavor.
- 1 small bunch cilantro or fresh mint, chopped Adds freshness (optional).
- 1 pinch red pepper flakes Optional, for a little kick.
Instructions
Preparation
- Thinly slice the cucumbers using a sharp knife or mandoline for uniform pieces. If you prefer less water, remove a few seeds with a spoon before slicing.
- Toss the cucumber slices with a pinch of salt and let them sit in a colander for 5–10 minutes to draw out excess moisture. Pat dry with paper towels.
- Whisk rice vinegar, soy sauce, sesame oil, honey, minced garlic, and grated ginger in a bowl until glossy and combined. Taste and adjust — you want a balance of tang, saltiness, and a hint of sweetness.
- In a large bowl, add cucumbers, red onion, and chopped herbs. Pour the dressing over the vegetables and toss gently so each slice is coated.
- Sprinkle toasted sesame seeds and red pepper flakes on top for texture and visual charm. Let the salad sit for 5–10 minutes if you can; the flavors blossom with a little rest.
Notes
This salad is best enjoyed fresh. If the salad gets watery overnight, drain excess liquid, pat dry, and refresh with a squeeze of fresh lime and another sprinkle of sesame seeds before serving.