Asian Cucumber Salad

This light, refreshing salad features crunchy cucumbers in a garlicky, mildly fiery, Asian soy vinaigrette. It’s crisp, refreshing, and perfect all year long.

Course Side Dish

Cuisine Asian

Diet Gluten Free, Low Calorie, Low Fat, Vegetarian

Keyword Asian, salad

Prep Time 15

Resting time 10

Total Time 25

Servings

Calories 153kcal

Author Robin Miller

Ingredients

8 to 10 mini cucumbers or Persian cucumbers or 2 seedless cucumbers, about 1 3/4 pounds total, sliced crosswise into 1/8-thick slices
2 teaspoons salt
2 tablespoons soy sauce regular or low-sodium, or gluten-free options like tamari, liquid aminos, and coconut aminos
1 tablespoon rice vinegar regular or seasoned, or white vinegar, or apple cider vinegar
1 tablespoon chili oil
1 tablespoon granulated sugar
1 teaspoon sesame oil
2 cloves garlic pressed or minced
1-2 tablespoons chopped green onions
1 teaspoon toasted sesame seeds

Instructions

Place the cucumber slices on a large plate and pour over the salt. Toss to coat the slices with the salt.
Let sit for 5 minutes (and no more than 10 minutes or the cucumbers will break down). Rinse the cucumbers well with cold water to completely remove the salt. Strain, pat the cucumbers dry, and set aside.
To make the dressing, in a small bowl, whisk together the soy sauce, rice vinegar, chili oil, sugar, sesame oil, and garlic. Whisk until the sugar is completely dissolved.
Transfer the cucumber slices to a large bowl, add the dressing, and toss to combine. Serve, or for more flavor, let stand for 10 minutes, and up to 30 minutes.
Top the salad with green onions and toasted sesame seeds and serve.

Nutrition