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Easy Asian Cucumber Salad

A quick and flavorful cucumber salad that combines crisp Persian cucumbers with a blend of seasonings, perfect for any occasion.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 5 Persian cucumbers
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil
  • 3/4 tbsp light soy sauce
  • 1/2–1 tbsp sugar (adjust to taste)
  • 3/4 tbsp rice vinegar
  • 1 tbsp chili oil
  • 1/2 tbsp sesame seeds
  • 1/2 tbsp minced garlic (optional)

Instructions

  1. Rinse the Persian cucumbers thoroughly.
  2. Slice one end of each cucumber at an angle.
  3. Cut the cucumbers into oval pieces.
  4. Sprinkle with salt and let sit in the refrigerator for at least 20 minutes.
  5. Drain excess water and rinse the cucumbers.
  6. Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic if using.
  7. Stir until well combined and serve immediately.

Notes

Best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days. Avoid freezing.

  • Author: jessica-baker
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Asian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 150
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cucumber salad, refreshing salad, Asian salad