Easy 15-Minute Tangy Asian Cucumber Salad
Make this crisp, refreshing Asian cucumber salad quickly. It uses a simple sesame soy dressing and is perfect as a light side dish or appetizer.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 3 large Persian cucumbers or 2 English cucumbers
- 1 teaspoon salt (for drawing out water)
- 2 tablespoons rice vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon chili garlic sauce (optional, for heat)
- 1 clove garlic, minced (optional)
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Wash the cucumbers well. Slice them thinly, about 1/8 inch thick. If using standard cucumbers, you may want to peel them first.
- Place the sliced cucumbers in a bowl and toss them with 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess water. This step keeps the salad crisp.
- While the cucumbers sit, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and chili garlic sauce, if using. Add the minced garlic now if you are including it.
- After 10 minutes, gently squeeze the cucumbers with your hands or press them with a paper towel to remove the released liquid. Place the drained cucumbers into a clean serving bowl.
- Pour the prepared dressing over the cucumbers. Toss gently until all the slices are coated evenly.
- Sprinkle the toasted sesame seeds over the top for garnish.
- Serve this **refreshing summer salad** immediately, or chill for 15 minutes for a colder bite.
Notes
- For a **smashed Asian cucumber salad** variation, lightly crush the cucumbers with the flat side of a knife before slicing them.
- If you prefer a stronger flavor, use toasted sesame oil instead of regular sesame oil.
- This salad is naturally **vegan Asian salad** friendly.
- This **no cook cucumber recipe** pairs well with grilled chicken or noodles.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 45
- Sugar: 3
- Sodium: 350
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
- Cholesterol: 0