Description
Asian Cucumber Salad is a quick, spicy, and crunchy side dish made with fresh cucumbers, sesame oil, chili flakes, and a sweet-tangy vinegar dressing. Ready in under 20 minutes, it’s the perfect refreshing bite to balance bold main dishes.
Ingredients
1 cucumber (~8 oz), sliced into rounds or half-moons
¾ tsp salt (or to taste)
2 garlic cloves, minced
1 tsp apple cider vinegar
1½ Tbsp sugar (18 g)
1 tsp Korean chili powder (or regular chili powder)
1 tsp chili oil
½ tsp sesame oil
Sesame seeds, for garnish
Instructions
Rinse and slice cucumber.
Toss with salt and chill for 15 minutes to draw out water.
Drain excess liquid from cucumbers.
In a small bowl, whisk together garlic, vinegar, sugar, chili powder, chili oil, and sesame oil until sugar dissolves.
Toss cucumbers with dressing until evenly coated.
Garnish with sesame seeds and serve immediately.
Notes
Use English or Persian cucumbers for crunch and minimal seeds.
Gochugaru (Korean chili powder) gives a deep, smoky heat.
Adjust spice and sweetness to taste.
Best served cold and freshly made.
Store leftovers in the fridge for up to 1 day—texture will soften slightly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Entrées
- Method: Raw / Tossed
- Cuisine: Asian-Inspired