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Easy Asian Cucumber Salad

Easy Asian Cucumber Salad
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Looking for something crisp, cool, and loaded with flavor? This Easy Asian Cucumber Salad is everything you want in a side dish—light but bold, effortless yet impressive. It’s the kind of recipe that complements just about any meal and adds a burst of freshness that balances out heavier dishes beautifully.

Ingredients

Crisp Cucumbers

Persian or English cucumbers are best—they’re seedless and hold their crunch well.

Sea Salt

Used to “sweat” the cucumbers and bring out their natural flavor and texture.

Fragrant Sesame Oil

Just a touch adds depth and nuttiness to the dressing.

Soy Sauce (Light)

Umami in liquid form. Stick with light soy sauce to keep things balanced.

Sweetener (Sugar)

Balances out the vinegar and chili. Adjust to your taste buds.

Zesty Rice Vinegar

Adds acidity without overwhelming the dish. Mild but effective.

Chili Oil for Heat

Adds depth and warmth. Use less if you’re sensitive to spice, or skip it entirely.

Toasted Sesame Seeds

Adds texture and a toasty aroma to every bite.

Fresh Garlic (Optional)

A tiny bit goes a long way—adds that sharp edge to the dressing.

Instructions

  1. Wash and slice your cucumbers thinly at an angle.

  2. Sprinkle with salt and let them sit in the fridge for 20–30 minutes.

  3. Rinse and drain the cucumber slices to remove excess salt.

  4. Whisk up the dressing: combine soy sauce, vinegar, sesame oil, sugar, chili oil, and garlic.

  5. Toss cucumbers with the dressing until well coated.

  6. Top with sesame seeds and serve cold. Boom—done!

Notes

  • Serving Ideas: Pairs beautifully with rich mains like Korean BBQ, fried rice, grilled tofu, or shrimp stir-fry. It’s the cool, crisp balance to hot and hearty dishes!

Nutrition

Find it online: https://infinityrecipes.com/easy-asian-cucumber-salad/