Go Back
–+ servings

Simple Asian Cucumber Salad

A refreshing and crunchy salad perfect for summer picnics or as a side dish for any meal.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 tbsp granulated sugar
  • 1/2 tsp sea salt
  • 1/2 tbsp toasted sesame oil
  • 1/2 tsp freshly grated ginger Adjust according to taste.
  • 1 tsp finely minced garlic Adjust according to taste.
  • 3/4 tbsp rice vinegar Can substitute with other mild vinegars.
  • 3/4 tbsp light soy sauce Use gluten-free soy sauce for a gluten-free version.
For the Salad
  • 5 pieces Persian cucumbers English cucumbers can be used as a substitute.
  • 1 tbsp spicy chili oil Can swap with sriracha for different heat.
  • 1/2 tbsp sesame seeds For garnish.

Method
 

Preparation
  1. Wash and dry the Persian cucumbers thoroughly.
  2. Cut each cucumber in half lengthwise and slice into thin half-moons.
  3. In a small bowl, combine the dressing ingredients: granulated sugar, sea salt, toasted sesame oil, grated ginger, minced garlic, rice vinegar, and light soy sauce. Whisk until the sugar dissolves.
  4. In a large mixing bowl, add the sliced cucumbers and pour the dressing over them, tossing gently.
  5. Drizzle spicy chili oil over the top and sprinkle with sesame seeds. Toss gently again before serving.

Nutrition

Serving: 1Calories: 90kcalCarbohydrates: 8gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 1gSugar: 3g

Notes

For best flavor, let the salad rest in the refrigerator for 30 minutes before serving. Store leftovers in an airtight container; best consumed within two days.

Tried this recipe?

Let us know how it was!