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
5 Persian cucumbers (about 375 g)
½ tsp (2.5 g) salt
½ tbsp (7.5 ml) sesame oil
¾ tbsp (11 ml) light soy sauce (or tamari for gluten-free)
½–1 tbsp (6–12 g) sugar, to taste
¾ tbsp (11 ml) rice vinegar
1 tbsp (15 ml) chili oil
½ tbsp (4 g) sesame seeds
½ tbsp (6 g) minced garlic (optional)
Instructions
Slice cucumbers at an angle and place in a bowl with salt. Toss and refrigerate for 20 minutes.
Drain and rinse cucumbers under cold water, then pat dry.
Return cucumbers to the bowl and add sesame oil, soy sauce, sugar, vinegar, chili oil, sesame seeds, and garlic (if using).
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