Go Back
–+ servings
Asian cucumber salad

Revitalize Your Sides with this Asian Cucumber Salad!

A refreshing Asian cucumber salad that's quick to prepare and perfect for any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Resting Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Persian Cucumbers Crunchy and hydrating; feel free to use any cucumber variety you have on hand.
  • 1 tablespoon Kosher Salt Enhances flavor and helps draw out moisture; sea salt works as a great substitute.
  • 2 tablespoons Sliced Green Onions Adds a fresh, mild onion flavor; can be omitted if not available.
For the Dressing
  • 3 tablespoons Soy Sauce Provides savory umami; use low-sodium soy sauce for a lighter taste.
  • 2 tablespoons Rice Vinegar Delivers tangy acidity; apple cider or white vinegar are good alternatives.
  • 1 tablespoon Honey Balances the flavors with sweetness; maple syrup is a perfect vegan swap.
  • 1 tablespoon Sesame Oil Adds a nutty depth; omit if you're allergic to nuts.
  • 1 clove Finely Minced Garlic Boosts the dressing's aroma; fresh is best, though powdered can work in a pinch.
  • 1 teaspoon Grated Ginger Infuses warmth and freshness; substitute with ground ginger if needed.
  • 1 teaspoon Chili Oil or Garlic Chili Sauce Adds the desired kick; adjust based on your spice preference.
For Garnish
  • 1 tablespoon Sesame Seeds Brings crunch and visual flair; can replace with poppy seeds if preferred.

Equipment

  • Mixing bowl
  • Colander
  • sharp knife
  • whisk
  • Tongs

Method
 

Preparation Steps
  1. Start by rinsing and drying your Persian cucumbers thoroughly. Slice them into 1/4-inch thick rounds on a bias for optimal flavor absorption.
  2. Combine the sliced cucumbers with kosher salt in a mixing bowl, ensuring all slices are coated. Let sit for 20 minutes.
  3. Transfer the cucumbers to a colander and rinse briefly under cold running water to remove excess salt and moisture.
  4. In a separate bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until the honey dissolves.
  5. Drizzle the prepared dressing over the well-dried cucumbers and gently toss to ensure they are coated.
  6. Garnish your salad with sliced green onions and a sprinkle of sesame seeds. Serve immediately or refrigerate until ready to enjoy.

Nutrition

Serving: 1cupCalories: 70kcalCarbohydrates: 10gProtein: 2gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

For the best results, prepare the salad just before serving. Store cucumbers and dressing separately if made ahead of time.

Tried this recipe?

Let us know how it was!