Crisp Asian Cucumber Salad (Printable)

Refreshing crunchy cucumbers with tangy Asian dressing. Ready in 15 minutes.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, thinly sliced
03 - 1 small carrot, julienned (optional)

→ Dressing

04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce (use gluten-free if needed)
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 clove garlic, finely minced
09 - ½ teaspoon fresh ginger, grated
10 - ½ teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 1 tablespoon toasted sesame seeds
12 - 2 tablespoons chopped fresh cilantro (optional)

# How to Make It:

01 - Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out extra moisture.
02 - Pat the cucumbers dry with paper towels, transfer to a large mixing bowl, then add the green onions and julienned carrot.
03 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and red pepper flakes until well combined.
04 - Pour the dressing over the cucumber mixture, toss gently to coat evenly, and let marinate for 5–10 minutes for best flavor.
05 - Sprinkle with sesame seeds and cilantro before serving.

# Expert Suggestions:

01 -
  • The dressing comes together in seconds but tastes like it simmered for hours
  • It gets even better after a day in the fridge, making it perfect for meal prep
02 -
  • Salting the cucumbers first is the difference between a crisp salad and a watery mess
  • The salad needs at least 5 minutes of marinating time, but don't let it sit longer than 2 hours or the cucumbers will start to soften
03 -
  • Use a mandoline or the slicing attachment on your food processor for paper-thin, uniform cucumber slices
  • If your cucumbers have large seeds, scoop them out with a spoon before slicing to prevent the salad from becoming watery

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