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Easy Asian Cucumber Salad

This refreshing Easy Asian Cucumber Salad is a perfect blend of sweet, sour, and savory, making it a delightful side dish for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 50
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large cucumbers Feel free to use English cucumbers if you prefer a sweeter variety.
  • 2 tablespoons rice vinegar This adds a delightful tang.
  • 1 tablespoon soy sauce For an umami punch.
  • 1 tablespoon sugar To balance out the acidity.
  • 1 teaspoon sesame oil For a rich depth of flavor.
  • 1 teaspoon chili flakes Optional, for a spicy kick.
  • to taste fresh cilantro or green onions For garnish, chop them up for a burst of freshness.

Method
 

Preparation
  1. Start by washing the cucumbers thoroughly. If you prefer, you can peel them to reduce bitterness, although keeping the skin on enhances texture.
  2. Slice the cucumbers into thin rounds, about 1/4 inch thick. If you like a little more crunch, opt for thicker slices, but aim to keep them uniform.
  3. In a bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, and chili flakes (if using). Keep whisking until the sugar fully dissolves.
  4. Add your sliced cucumbers to the bowl of dressing. Toss them gently so each slice gets coated.
  5. Let your salad sit for at least 10 minutes before serving. This allows the cucumbers to absorb the flavors while remaining nice and crunchy.
  6. Before serving, garnish with fresh cilantro or green onions for an inviting touch.

Notes

To keep your salad fresh, store any leftovers in an airtight container in the fridge for up to 2 days. Note that cucumbers may become slightly softer over time, so it’s best enjoyed fresh. If you’re preparing it in advance for a gathering, you can slice the cucumbers ahead of time and dress them just before serving for optimal crunch! Choose fresh cucumbers and season to taste for the best results.