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Simple Asian cucumber salad with fresh vegetables and a tangy dressing.

Simple Asian Cucumber Salad

A crisp, tangy side made from thinly sliced cucumbers dressed in rice vinegar, soy, and sesame. This refreshing salad delivers bright acidity, savory umami, and nutty sesame notes in just a few minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Calories: 55
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 Large cucumbers English or Persian cucumbers work well; seedless types yield less watery salad.
  • 1 tablespoon Salt Kosher or sea salt; reduces moisture and seasons; reduce to 1 tsp for low-sodium.
  • 1/4 cup Rice vinegar Provides acidity; apple cider vinegar is a subtle alternative.
  • 2 tablespoons Soy sauce Use low-sodium soy sauce to control salt; tamari is gluten-free option.
  • 1 tablespoon Sesame oil Toasted sesame oil gives nutty aroma; avoid using large amounts or flavor will overpower.
  • 1 tablespoon Sugar Balances acidity; honey or maple syrup can substitute for a different sweetness profile.
  • 1 tablespoon Sesame seeds Toasted sesame seeds add crunch and depth; black sesame seeds offer visual contrast.
  • 2 Green onions, chopped White and light green parts for sharpness; add dark green tops for color.
  • Red pepper flakes Optional, to taste; add a pinch for heat; use togarashi for citrusy spice.

Method
 

Preparation
  1. Slice the cucumbers thinly using a sharp knife or mandoline for even, crisp rounds.
  2. Place the cucumber slices into a large bowl so they can be salted evenly.
  3. Sprinkle salt over the cucumbers to draw out excess liquid and enhance texture.
  4. Let the salted cucumbers sit for about 10 minutes to soften slightly and release moisture.
  5. Drain the excess liquid from the cucumbers using a colander and gently press to remove remaining liquid.
Make Dressing
  1. Whisk together rice vinegar, soy sauce, sesame oil, and sugar in a separate bowl until the sugar dissolves.
  2. Taste the dressing and adjust balance by adding a pinch more sugar or a splash more vinegar if needed.
Assemble Salad
  1. Pour the dressing over the drained cucumber slices and toss gently to coat every piece evenly.
  2. Add sesame seeds and chopped green onions, mixing well to distribute texture and aroma.
  3. Sprinkle red pepper flakes over the salad if desired to introduce a gentle heat.
  4. Serve immediately for peak crunch or chill the salad briefly to allow flavors to meld for added depth.

Notes

Chef Tips: 1. Slice uniformly: Use a mandoline for even cucumber thickness. 2. Salt timing: Salt for exactly ten minutes to remove excess moisture while preserving crunch. 3. Toast sesame seeds: Briefly toast seeds in a dry pan for enhanced nuttiness. 4. Adjust salt carefully if using low-sodium soy sauce. 5. Chill briefly to let flavors meld.