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Cucumbers are the star of this salad. Not only do they provide a satisfying crunch, but they are also low in calories and high in water content, making them an excellent choice for hydration. Varieties such as Persian or English cucumbers are often preferred for salads due to their thinner skin and smaller seeds, which contribute to a more delicate texture and flavor. These cucumbers are typically sweeter and less bitter than their garden counterparts.

Easy Asian Cucumber Salad

Refresh your meal with this Crunchy Asian Cucumber Salad, a perfect blend of flavors and textures! Made with thinly sliced cucumbers and red onions, it's tossed in a zesty dressing of rice vinegar, soy sauce, and sesame oil, with a hint of ginger and garlic. Topped with toasted sesame seeds and fresh cilantro, this salad is not only easy to prepare but also a delightful addition to any dish. Ideal for meal prep or as a vibrant side! Enjoy fresh crunch in every bite!

Ingredients
  

2 large cucumbers, thinly sliced

1/2 red onion, finely sliced

1/4 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon sugar

1 teaspoon freshly grated ginger

1 garlic clove, minced

1 tablespoon sesame seeds, toasted

1/2 teaspoon red pepper flakes (adjust for spice)

2 green onions, chopped

Fresh cilantro leaves for garnish

Instructions
 

Start by washing and slicing the cucumbers. You can peel them if you prefer a softer skin or leave the skin on for extra crunch.

    In a large mixing bowl, combine the sliced cucumbers and red onion. Toss them together gently.

      In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and red pepper flakes until the mixture is well combined and the sugar has dissolved.

        Pour the dressing over the cucumber and onion mixture. Toss everything together until the vegetables are nicely coated with the dressing.

          Sprinkle the toasted sesame seeds and chopped green onions over the top. Toss again lightly.

            Let the salad sit for at least 15 minutes to allow the flavors to meld and for the cucumbers to absorb the dressing.

              Just before serving, garnish with fresh cilantro leaves.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4