Can I use a different type of cucumber?

Yes! Persian cucumbers are ideal due to their thin skin and crisp texture, but English cucumbers or regular slicing cucumbers work well too. If using larger cucumbers, remove the seeds to prevent excess water in the salad.

How do I keep the cucumbers crunchy?

Salting the cucumbers and letting them sit for at least 20 minutes helps draw out excess moisture. Rinsing and lightly squeezing them before adding the dressing keeps them extra crisp.

It depends on how much chili oil you use. For a milder version, reduce or omit the chili oil. You can also substitute it with red pepper flakes or a mild chili crisp for a different level of heat.

Can I make this salad ahead of time?

Yes, but for the best texture, store the cucumbers and dressing separately and mix just before serving. If already mixed, store in an airtight container and consume within two days.

Easy Asian Cucumber Salad

Name: Easy Asian Cucumber Salad
Prep time: 25 min
Cook time: PT-483623H43M38S
Total time: 25 min
Cuisine: Asian
Ingredients: Cucumbers: 5 Persian cucumbers; Salt: ½ teaspoon; Sesame Oil: ½ tablespoon; Light Soy Sauce: ¾ tablespoon; Sugar: ½ to 1 tablespoon (adjust to taste); Rice Vinegar: ¾ tablespoon; Chili Oil: 1 tablespoon (adjust to preference); Sesame Seeds: ½ tablespoon; Garlic (optional): ½ tablespoon, minced

Description

This Easy Asian Cucumber Salad is a light, refreshing side dish made with crisp cucumbers tossed in a tangy, savory, and slightly spicy dressing. Perfect as an appetizer or side for any meal, this salad is quick to make, packed with flavor, and requires no cooking—ideal for beginner cooks looking for a simple yet delicious recipe.

Ingredients

Cucumbers: 5 Persian cucumbers
Salt: ½ teaspoon
Sesame Oil: ½ tablespoon
Light Soy Sauce: ¾ tablespoon
Sugar: ½ to 1 tablespoon (adjust to taste)
Rice Vinegar: ¾ tablespoon
Chili Oil: 1 tablespoon (adjust to preference)
Sesame Seeds: ½ tablespoon
Garlic (optional): ½ tablespoon, minced

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Instructions

Prepare the Cucumbers: Rinse the cucumbers thoroughly and slice them at an angle into thin, oval-shaped pieces. The thickness is up to personal preference, but thinner slices absorb the dressing better.
Salt and Sweat the Cucumbers: Place the sliced cucumbers in a bowl, sprinkle with salt, and mix well. Refrigerate for at least 20 minutes to draw out excess moisture, which helps keep the cucumbers crisp.
Drain and Rinse: After chilling, drain the cucumbers and rinse them under cold running water for about 10 seconds to remove excess salt. Lightly squeeze them to remove any remaining water before returning them to the bowl.
Make the Dressing: In a separate small bowl, combine the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and sesame seeds. Stir until well mixed and the sugar has dissolved.
Toss and Serve: Pour the dressing over the drained cucumbers and toss everything together until evenly coated. Let the salad sit for a few minutes to allow the flavors to meld, then serve immediately for the best crunch and freshness.

Notes

For a sweeter taste, start with ½ tablespoon of sugar and adjust to your liking.
If you prefer a milder salad, reduce the chili oil or replace it with red pepper flakes for a different type of heat.
For added texture, try tossing in thinly sliced carrots or radishes.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to two days in an airtight container.

Prep Time: 25 minutes
Cook Time: No cooking required
Category: Salad, Side Dish
Method: No-Cook
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 80
Sugar: 3g
Sodium: 350mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg