Crunchy Asian Cucumber Salad: A Refreshing Twist for You

This Asian Cucumber Salad is bright, spicy, and utterly refreshing—perfect for a light and flavorful side.

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Prep Time 15

Marinating Time 10

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 medium English cucumbers Crisp texture and mild flavor.
3 stalks Green onion Chopped.
2 cloves Garlic Crushed.

For the Dressing

3 tablespoons Soy sauce Coconut aminos can be used for a gluten-free option.
2 tablespoons Rice vinegar Provides sweetness and acidity.
1 tablespoon Granulated white sugar Balances flavors.
2 tablespoons Sesame oil Essential for authentic taste.
1 teaspoon Chinese chili oil Adjust according to spice preference.

For the Topping

1 tablespoon Sesame seeds For garnish.
1 teaspoon Salt Helps draw out moisture from cucumbers.

Equipment

Mixing bowl
salad tongs
knife
Chopsticks
cutting board

Method

Preparation Steps

Gather all the ingredients needed for the Asian cucumber salad.
In a mixing bowl, combine the sugar, sesame seeds, garlic, and green onion. Add soy sauce, rice vinegar, sesame oil, and chili oil, and stir well.
Trim the ends of the cucumbers and slice them into spiraled pieces using chopsticks for even cuts.
In a large bowl, add cucumber pieces and massage salt into them for 2 minutes; let sit for 8-10 minutes.
Rinse cucumbers under cold water and pat them dry using a towel.
Pour the dressing over the cucumbers and toss gently until coated.
Serve immediately or let chill for 10 minutes before enjoying.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 40mgIron: 1mg

Notes

This salad keeps well in the fridge for up to 4 days. Avoid freezing for best texture.

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