Description
This Easy Asian Cucumber Salad is a refreshing, hydrating side dish with crisp Persian cucumbers tossed in a tangy, spicy sesame dressing. It’s quick to prepare, low in calories, and bursting with bold flavors from sesame oil, chili, and soy sauce—perfect for summer meals or as a light appetizer.
Ingredients
Scale
- 5 Persian cucumbers (or English cucumbers as substitute)
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce (or tamari for gluten-free)
- 1/2–1 tbsp sugar (or honey/stevia substitute)
- 3/4 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp chili oil (adjust to taste)
- 1/2 tbsp sesame seeds (toasted)
- 1/2 tbsp minced garlic (optional)
Instructions
- Rinse and diagonally slice the Persian cucumbers into thin, oval pieces.
- Place cucumber slices in a bowl, sprinkle with salt, mix well, and refrigerate for at least 20 minutes.
- Drain the excess water from cucumbers, rinse briefly under cold water, and pat dry with paper towel.
- Add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic (if using). Mix thoroughly to coat evenly.
- Serve immediately or chill briefly before serving. Garnish with extra sesame seeds if desired.
Notes
For extra freshness, use organic cucumbers. Adjust chili oil and sugar levels to taste. Optional add-ins like shredded carrots or herbs (e.g., cilantro) can boost flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (237g)
- Calories: 106
- Sugar: 9.5g
- Sodium: 710mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Carbohydrates: 19g
- Fiber: 3.5g
- Protein: 2.4g
Keywords: cucumber salad, asian cucumber salad, refreshing salad, spicy salad, sesame dressing