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Asian Cucumber Salad
Emily

Asian Cucumber Salad

This Asian Cucumber Salad is a refreshing chilled side dish with crisp cucumbers tossed in a tangy soy-rice vinegar dressing, infused with garlic, ginger, and sesame. Finished with toasted sesame seeds and scallions for a light, zesty crunch.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers, thinly sliced
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 tbsp sesame seeds, toasted
  • 2 scallions, thinly sliced
  • 1 clove garlic, minced
  • 1 tsp ginger, grated

Equipment

  • Mixing bowl
  • Whisk for dressing
  • knife and cutting board for slicing cucumbers and scallions
  • refrigerator for chilling the salad

Method
 

  1. In a mixing bowl, combine rice vinegar, soy sauce, sesame oil, sugar, salt, garlic, and ginger. Whisk until sugar and salt are dissolved.
  2. Add cucumber slices to the bowl and toss until evenly coated in dressing.
  3. Chill in the refrigerator for at least 30 minutes to let flavors meld.
  4. Before serving, sprinkle with toasted sesame seeds and sliced scallions.

Notes

For extra spice, add a pinch of red pepper flakes or a drizzle of chili oil. This salad tastes best after chilling for at least 30 minutes, but don’t leave it too long or the cucumbers may lose their crunch. Perfect as a side for grilled meats, stir-fries, or sushi nights.