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–+ servings
Asian Cucumber Salad

Fresh and Zesty Asian Cucumber Salad You'll Love

This Asian Cucumber Salad is a refreshing, quick-prep dish bursting with flavor, perfect as a side or appetizer.
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Prep Time 30 minutes
Resting Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 medium Persian Cucumbers or Kirby cucumbers
  • 1 tsp Salt to draw out excess water
  • 2 cloves Garlic (minced) optional
For the Dressing
  • 3 tbsp Sesame Oil can substitute with another mild oil
  • 2 tbsp Light Soy Sauce teriyaki sauce works in a pinch
  • 1 tbsp Sugar adjust to taste, honey as alternative
  • 2 tbsp Rice Vinegar apple cider vinegar as alternative
  • 1 tbsp Chili Oil adjust based on personal spice tolerance
  • 1 tbsp Sesame Seeds optional

Equipment

  • mixing bowl
  • Colander
  • Knife
  • Cutting board

Method
 

Preparation
  1. Rinse the Persian cucumbers under cold water and slice them at an angle into ¼ inch thick pieces.
  2. In a mixing bowl, combine cucumber slices with salt and toss well. Let sit in the refrigerator for at least 20 minutes.
  3. Drain the cucumbers in a colander, rinse under cold water to wash away residual salt.
  4. Return cucumbers to the bowl and add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic. Stir until well combined.
  5. Serve immediately to retain crunch.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 0.5mg

Notes

For optimal taste, serve the salad immediately after mixing. Refrigerate leftovers without dressing for freshness.

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