Asian Cucumber Salad Easy (Printable Recipe)
Thin cucumber slices tossed in savory sesame dressing. Cool, crunchy, and full of flavor—perfect as a vibrant side.
# Ingredients You'll Need:
→ For the Salad
01 -
5 Persian cucumbers
02 -
0.5 teaspoon salt
→ For the Dressing
03 -
0.5 tablespoon toasted sesame oil
04 -
0.75 tablespoon light soy sauce
05 -
1 tablespoon granulated sugar
06 -
0.75 tablespoon rice vinegar
07 -
1 tablespoon chili oil, or to taste
08 -
0.5 tablespoon toasted sesame seeds
# Steps to Follow:
01 -
Rinse cucumbers thoroughly under cool running water. Trim one end and slice cucumbers at a slight angle into thin, uniform pieces for optimal texture.
02 -
Transfer sliced cucumbers to a large mixing bowl. Sprinkle with salt and toss to distribute evenly. Cover and refrigerate for 20 minutes to extract excess moisture.
03 -
After 20 minutes, drain any liquid from the bowl. Briefly rinse cucumbers under cold water to remove excess salt, then gently pat dry with paper towels before returning to the bowl.
04 -
In a small bowl, combine toasted sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and toasted sesame seeds. Whisk until sugar dissolves fully and dressing is homogeneous.
05 -
Pour dressing over prepared cucumbers and toss to ensure every slice is well coated. Serve immediately for the freshest flavor and maximum crunch.
# Extra Tips:
01 -
Persian or Japanese cucumbers are best for their crisp texture and minimal seeds.
02 -
Always salt and drain cucumbers thoroughly to prevent a watery dish.
03 -
Adjust chili oil to reach your desired level of spiciness.
04 -
Mix dressing separately before adding to cucumbers for even flavor distribution.
05 -
To maintain crunch if preparing ahead, keep cucumbers and dressing separate until just before serving.