Quick & Tangy Asian Cucumber Salad
Make this easy Asian cucumber salad for a refreshing side dish. It is crisp, tangy, and ready in minutes, perfect for weeknight dinners.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon sesame seeds, toasted
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Slice the cucumbers thinly. If you want to draw out extra water, place the slices in a colander and sprinkle lightly with salt. Let them sit for 10 minutes, then gently press out any excess liquid.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves. This creates your tangy Asian dressing recipe base.
- Add the sliced cucumbers, green onions, and toasted sesame seeds to a mixing bowl.
- Pour the dressing over the cucumbers. Toss everything gently to coat the slices evenly.
- Season with salt and pepper as needed.
- Serve this refreshing side dish immediately, or chill for 15 minutes to let the flavors blend.
Notes
- For a spicy cucumber salad variation, add 1 teaspoon of chili oil or a pinch of red pepper flakes to the dressing.
- Persian or English cucumbers work best because they have fewer seeds and thinner skin.
- This salad is excellent for meal prep; it stays crisp for up to two days in the refrigerator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 55
- Sugar: 3
- Sodium: 450
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Find it online: https://rosatasty.com/asian-cucumber-salad-recipe-quick-tangy/