Description
Easy Asian Cucumber Salad is a refreshing, tangy, and slightly spicy dish made with crisp cucumbers tossed in a flavorful sesame-chili oil dressing. This quick salad is ready in minutes and makes the perfect side for grilled meats, noodles, or as a light snack. Naturally vegan and gluten-free.
Ingredients
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5 Persian cucumbers (about 375 g)
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½ tsp (2.5 g) salt
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½ tbsp (7.5 ml) sesame oil
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¾ tbsp (11 ml) light soy sauce (or tamari for gluten-free)
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½–1 tbsp (6–12 g) sugar, to taste
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¾ tbsp (11 ml) rice vinegar
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1 tbsp (15 ml) chili oil
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½ tbsp (4 g) sesame seeds
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½ tbsp (6 g) minced garlic (optional)
Instructions
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Slice cucumbers at an angle and place in a bowl with salt. Toss and refrigerate for 20 minutes.
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Drain and rinse cucumbers under cold water, then pat dry.
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Return cucumbers to the bowl and add sesame oil, soy sauce, sugar, vinegar, chili oil, sesame seeds, and garlic (if using).
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Mix until evenly coated. Serve immediately or chill for a deeper flavour.
Notes
Use English cucumbers if Persian cucumbers aren’t available—remove seeds for best texture.
Adjust chili oil to taste; garlic chili oil adds more flavor.
Salad improves with a short marinating period in the fridge.
Top with scallions or cilantro for a fresh twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Asian