Description
A refreshing and crunchy Asian cucumber salad, perfect as a side dish.
Ingredients
Scale
- 2 large English cucumbers (about 2 pounds), or 4-5 regular cucumbers
- 2 teaspoons kosher salt
- 1 medium carrot, julienned (optional, for color)
- 2 green onions, thinly sliced on the diagonal
- 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
- Additional sesame seeds for garnish
- Fresh cilantro leaves (optional)
Instructions
- Prepare the Cucumbers – Wash and dry your cucumbers thoroughly. Using a sharp knife or mandoline slicer, cut the cucumbers into thin rounds, about ⅛-inch thick. If using regular cucumbers with thick skins or large seeds, peel them first and remove the seeds with a spoon. Place the sliced cucumbers in a large bowl and toss with kosher salt. Let them sit for 20-30 minutes – this draws out excess water and concentrates the cucumber flavor while creating the perfect texture.
- Make the Dressing – While the cucumbers are salting, whisk together rice vinegar, sesame oil, soy sauce, and sugar in a small bowl until the sugar completely dissolves. Add the minced garlic, grated ginger, and chili flakes. Taste and adjust – the dressing should be balanced between sweet, salty, and tangy with a gentle heat that builds slowly.
- Drain and Press the Cucumbers – After salting, you’ll notice the cucumbers have released quite a bit of water. Drain them in a fine-mesh strainer, then gently press them with clean hands or wrap in a clean kitchen towel and squeeze gently to remove excess moisture. This step is crucial for preventing a watery salad.
- Combine and Toss – Return the drained cucumbers to a clean bowl. Add the julienned carrot and sliced green onions. Pour the dressing over the vegetables and toss gently but thoroughly, ensuring every piece is coated. Sprinkle with toasted sesame seeds and toss once more.
- Final Touch and Serve – Let the Asian cucumber salad sit for 10-15 minutes before serving to allow the flavors to meld. Give it a final toss and taste for seasoning – add more chili flakes for heat, a pinch of sugar for sweetness, or a splash more vinegar for tang. Garnish with additional sesame seeds and fresh cilantro if desired.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg