Description
This Asian Cucumber Salad is a fresh, crisp, and vibrant side dish that comes together in just 10 minutes plus a brief salting time. Featuring thinly sliced cucumbers tossed in a flavorful dressing made with rice vinegar, sesame oil, soy sauce, garlic, ginger, and chili flakes, it’s a perfect balance of sweet, salty, tangy, and mildly spicy notes. Garnished with toasted sesame seeds and optionally fresh cilantro and julienned carrots, it’s an easy, refreshing salad ideal for warm weather or as a complement to a variety of Asian-inspired meals.
Ingredients
Scale
Vegetables
- 2 large English cucumbers (about 2 pounds), or 4-5 regular cucumbers
- 1 medium carrot, julienned (optional, for color)
- 2 green onions, thinly sliced on the diagonal
Seasoning and Dressing
- 2 teaspoons kosher salt
- 3 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1-2 teaspoons chili flakes (gochugaru preferred, or red pepper flakes)
- 1 teaspoon toasted sesame seeds
Garnish
- Additional sesame seeds
- Fresh cilantro leaves (optional)
Optional Substitutions
- For gluten-free: Use tamari instead of soy sauce
- For lower sodium: Reduce soy sauce and salt by half
- For milder heat: Start with ½ teaspoon chili flakes
- Vinegar alternatives: Apple cider vinegar works well, though it changes the flavor slightly
Instructions
- Prepare the Cucumbers: Wash and dry your cucumbers thoroughly. Using a sharp knife or mandoline slicer, cut the cucumbers into thin rounds, about â…›-inch thick. If using regular cucumbers, peel and remove seeds with a spoon. Place slices in a large bowl and toss with kosher salt. Let them sit for 20-30 minutes to draw out excess water and enhance flavor and texture.
- Make the Dressing: While cucumbers are salting, whisk together rice vinegar, sesame oil, soy sauce, and sugar in a small bowl until sugar dissolves. Stir in minced garlic, grated ginger, and chili flakes. Taste and adjust seasoning for a perfect balance of sweet, salty, tangy, and mild heat.
- Drain and Press the Cucumbers: After salting, drain the cucumbers in a fine-mesh strainer. Gently press with clean hands or wrap in a clean towel and squeeze out excess moisture to avoid a watery salad.
- Combine and Toss: Return drained cucumbers to a clean bowl. Add julienned carrot and sliced green onions. Pour dressing over the vegetables and toss gently but thoroughly to coat everything evenly. Sprinkle toasted sesame seeds and toss again.
- Final Touch and Serve: Let the salad sit 10-15 minutes before serving to let flavors meld. Toss again, taste, and adjust seasoning if needed; add more chili flakes, sugar, or vinegar as desired. Garnish with extra sesame seeds and fresh cilantro if using.
Notes
- Using English cucumbers will reduce the need for peeling and seeding due to their thinner skin and smaller seeds.
- Salting cucumbers is crucial to remove excess moisture and concentrate flavors.
- Adjust the chili flakes according to your preferred heat level.
- Make sure to press out cucumber liquid thoroughly to keep the salad crisp and prevent dilution of flavors.
- This salad is best served chilled and can be prepared a few hours in advance for more intense flavor.
- For a gluten-free version, substitute tamari for soy sauce.
- Feel free to experiment with vinegar types, though rice vinegar is traditional.
