Asian Cucumber Salad
Asian Cucumber Salad
Ingredients
- 2 English cucumbers, about 1 1/2 pounds total
- 1 teaspoon kosher salt
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon toasted sesame seeds, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Wash the English cucumbers. Using a vegetable peeler, peel alternating strips of skin from the cucumbers to create a striped effect. Alternatively, you can peel them completely or leave the skin on.
⏱️ 2 min
- 2
Slice the cucumbers into thin rounds, about 1/8-inch thick. A mandoline can be used for even slices, but a sharp knife works well too.
⏱️ 3 min
- 3
Place the sliced cucumbers in a colander and sprinkle them with 1 teaspoon of kosher salt. Toss gently to coat. Let the cucumbers sit for 15-20 minutes to draw out excess water. This helps keep the salad from becoming watery and makes the cucumbers crispier.
⏱️ 2 min
- 4
While the cucumbers are draining, prepare the dressing. In a medium bowl, whisk together the rice vinegar, granulated sugar, soy sauce, sesame oil, minced garlic, and red pepper flakes until the sugar is dissolved.
⏱️ 5 min
- 5
After the cucumbers have rested, gently squeeze them to remove as much excess water as possible. You can do this by pressing them against the sides of the colander or by wrapping them in a clean kitchen towel and gently squeezing.
⏱️ 3 min
- 6
Add the squeezed cucumbers to the bowl with the dressing. Toss gently to ensure all the cucumber slices are well coated.
⏱️ 1 min
- 7
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the cucumbers to chill.
- 8
Before serving, give the salad another quick toss. Garnish with toasted sesame seeds and fresh chopped cilantro.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Cucumber Salad
- 2 English cucumbers, about 1 1/2 pounds total
- 1 teaspoon kosher salt
- 1/4 cup rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 tablespoon toasted sesame seeds, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Wash the English cucumbers. Using a vegetable peeler, peel alternating strips of skin from the cucumbers to create a striped effect. Alternatively, you can peel them completely or leave the skin on.
⏱️ 2 min - 2
Slice the cucumbers into thin rounds, about 1/8-inch thick. A mandoline can be used for even slices, but a sharp knife works well too.
⏱️ 3 min - 3
Place the sliced cucumbers in a colander and sprinkle them with 1 teaspoon of kosher salt. Toss gently to coat. Let the cucumbers sit for 15-20 minutes to draw out excess water. This helps keep the salad from becoming watery and makes the cucumbers crispier.
⏱️ 2 min - 4
While the cucumbers are draining, prepare the dressing. In a medium bowl, whisk together the rice vinegar, granulated sugar, soy sauce, sesame oil, minced garlic, and red pepper flakes until the sugar is dissolved.
⏱️ 5 min - 5
After the cucumbers have rested, gently squeeze them to remove as much excess water as possible. You can do this by pressing them against the sides of the colander or by wrapping them in a clean kitchen towel and gently squeezing.
⏱️ 3 min - 6
Add the squeezed cucumbers to the bowl with the dressing. Toss gently to ensure all the cucumber slices are well coated.
⏱️ 1 min - 7
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the cucumbers to chill.
- 8
Before serving, give the salad another quick toss. Garnish with toasted sesame seeds and fresh chopped cilantro.
⏱️ 1 min