🥒 Asian Cucumber Salad
“Cool, crisp, tangy, and slightly sweet — this salad is an easy, bold-flavored side you’ll crave all summer!”
A quick and vibrant salad featuring thinly sliced cucumbers tossed in a punchy dressing made with rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes. Perfect as a side for any Asian-inspired meal — or a light, refreshing snack on its own!
🍽 Ingredients (Serves 4)
- 2 large cucumbers (English or Persian preferred), thinly sliced
- ¼ cup rice vinegar
- 1 tablespoon soy sauce (use low-sodium if preferred)
- 1 tablespoon sesame oil (toasted for the best flavor)
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes (adjust to taste)
- Optional toppings: toasted sesame seeds, sliced scallions, chopped peanuts, or cilantro
🔪 Instructions
1. Prep the Cucumbers:
- Thinly slice cucumbers using a sharp knife or mandolin.
- For extra crunch and less water: lightly salt the slices (½ tsp salt), let sit in a colander for 10–15 minutes, then pat dry with a paper towel. (Optional but recommended.)
2. Make the Dressing:
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until smooth and well combined.
3. Toss & Chill:
- Combine cucumbers and dressing in a bowl. Toss to coat evenly.
- Refrigerate for at least 15–30 minutes before serving to let flavors meld.
4. Serve:
- Garnish with optional toppings like sesame seeds or scallions.
- Serve cold for maximum crunch and freshness.
📝 Notes
- Cucumber type: Use English or Persian cucumbers for fewer seeds and less bitterness.
- Make ahead: Great for meal prep! Keeps in the fridge for up to 2–3 days.
- Salting step: Helps remove moisture and prevents soggy salad, but you can skip it if in a hurry.
💡 Tips
- Add thin carrot ribbons or shredded radish for color and crunch.
- Use chili oil or sriracha instead of red pepper flakes for a spicy twist.
- Add crushed peanuts or cashews for extra texture and flavor.
- Turn it into a main dish: serve over rice noodles with tofu or grilled chicken.
🍽 Servings
- Serves 4 as a side dish
- Serving size: ~1 cup
🔢 Nutritional Info (Per Serving – Approximate)
- Calories: ~70 kcal
- Protein: 1g
- Fat: 4.5g
- Carbs: 7g
- Sugar: 4g
- Fiber: 1g
- Sodium: ~250mg
Values may vary depending on soy sauce and honey brands.
💪 Health Benefits
- Hydrating: Cucumbers are 95% water — great for staying refreshed.
- Low-calorie: A light, guilt-free side packed with flavor.
- Antioxidants: Garlic, ginger, and sesame oil add anti-inflammatory compounds.
- Digestion support: Vinegar and ginger help aid digestion and metabolism.
- Naturally gluten-free (use tamari or coconut aminos instead of soy sauce for gluten-free)
❓ Q&A
Q: Can I make this salad spicy?
A: Yes! Add extra red pepper flakes, chili oil, or thinly sliced fresh chili.
Q: Can I prep it in advance?
A: Absolutely. It tastes even better after a few hours in the fridge. Just note that cucumbers may soften a bit.
Q: Is there a sugar-free version?
A: Use a sugar-free sweetener like stevia or monk fruit instead of honey.
Q: Can I use regular vinegar instead of rice vinegar?
A: You can, but rice vinegar is much milder and balances better. If using white vinegar, reduce the amount slightly and add more honey to offset the sharpness.