Description
This Asian Cucumber Salad is a crisp, refreshing side dish made with cool cucumbers, green onions, and a tangy sesame-chili dressing. Naturally gluten free, it’s light, flavorful, and ready in just 15 minutes—perfect for busy weeknights, summer BBQs, or as a fresh side for Asian-inspired meals.
Ingredients
For the Salad:
2 English cucumbers, thinly sliced (about 500 g)
3 green onions, sliced on the diagonal (about 45 g)
2 tbsp (16 g) toasted sesame seeds, for garnish
2 tbsp (16 g) crushed peanuts, optional garnish
For the Dressing:
120 ml (½ cup) rice vinegar
20 ml (1 tbsp + 1 tsp) honey or maple syrup
5 ml (1 tsp) sesame oil
5 ml (1 tsp) chili garlic sauce (or more for extra heat)
3 g (½ tsp) salt
Instructions
Wash and thinly slice cucumbers. Place in a large bowl.
Slice green onions and add to cucumbers.
In a small bowl, whisk together rice vinegar, honey/maple syrup, sesame oil, chili garlic sauce, and salt.
Pour dressing over cucumbers and onions. Toss gently to coat.
Cover and refrigerate for at least 10 minutes.
Before serving, toss again and sprinkle with sesame seeds and optional peanuts. Serve chilled.
Notes
Peel cucumbers if skin is tough.
Add radishes or carrots for more crunch.
For more heat, double the chili garlic sauce or add sriracha.
Let cucumbers marinate overnight for a pickled-style flavor.
Cucumbers may release water—just toss before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired