Crisp Asian Cucumber Salad (Printable)
Refreshing cucumber salad with tangy Asian dressing and sesame crunch
# What You'll Need:
→ Vegetables
01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, thinly sliced
03 - 1 small carrot, julienned (optional)
→ Dressing
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce (use gluten-free if needed)
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 clove garlic, finely minced
09 - ½ teaspoon fresh ginger, grated
10 - ½ teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 1 tablespoon toasted sesame seeds
12 - 2 tablespoons chopped fresh cilantro (optional)
# How to Make It:
01 - Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess moisture.
02 - Pat the cucumbers dry with paper towels and transfer to a large mixing bowl.
03 - Add the green onions and julienned carrot to the bowl with the cucumbers.
04 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and red pepper flakes until well combined.
05 - Pour the dressing over the cucumber mixture and toss gently to coat evenly. Let marinate for 5–10 minutes for best flavor.
06 - Sprinkle with sesame seeds and cilantro before serving.
# Expert Hacks:
01 -
- It comes together in literally fifteen minutes, which means you can prep it while something else grills or rice cooks
- The dressing keeps for days in the fridge, so doubling it means tomorrows lunch is already halfway done
02 -
- Skip the salt-sweating step and you will end up with watery dressing and sad, limp cucumbers about twenty minutes later
- This salad does not age gracefully past day two, so eat it while the cucumbers still have their snap
03 -
- English cucumbers worth buying, the wax coating on regular cucumbers makes them bitter and the seeds are annoyingly large
- Letting the salad sit for that ten minute marination time is not optional, it is when the flavors actually become friends