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–+ servings
Asian Cucumber Salad

Deliciously Crunchy Asian Cucumber Salad in 25 Minutes

This Asian Cucumber Salad is a quick and refreshing dish perfect for warm summer evenings.
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Prep Time 25 minutes
Salting Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Persian Cucumbers English cucumbers can be substituted.
  • ½ teaspoon Salt Kosher or sea salt preferred.
  • 1 tablespoon Sesame Oil Sunflower oil can lighten the taste.
  • 1 tablespoon Chili Oil Omit or use sriracha for a milder version.
For the Dressing
  • 3 tablespoons Light Soy Sauce Use tamari for a gluten-free option.
  • 2 tablespoons Rice Vinegar White vinegar is a substitute.
  • 1 teaspoon Sugar Honey can be used instead.
  • 1 clove Garlic Optional; garlic powder can substitute.
For the Topping
  • 1 tablespoon Sesame Seeds Poppy seeds are a good alternative.
  • 2 tablespoons Chopped Green Onions/Cilantro For garnish.

Equipment

  • Medium Bowl
  • Sharp knife
  • colander
  • spatula

Method
 

Preparation Steps
  1. Rinse the Persian cucumbers thoroughly under cool running water and slice them into ¼ inch thick oval rounds. Arrange in a medium bowl.
  2. Sprinkle the sliced cucumbers with ½ teaspoon of salt and mix gently. Cover and refrigerate for 20 minutes.
  3. After 20 minutes, drain the cucumbers and rinse them under cold water to remove excess salt.
  4. Return cucumbers to the bowl and add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and minced garlic. Stir until well combined.
  5. Transfer salad to a serving dish and garnish with sesame seeds and chopped green onions or cilantro. Serve immediately.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gSodium: 400mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.4mg

Notes

The salad can be prepared up to 24 hours in advance for improved texture. Serve chilled for optimal taste.

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