Easy Asian Cucumber Salad Recipe
Make Easy Asian Cucumber Salad Recipe for crisp, tangy cucumbers tossed in sesame-soy dressing, ready in minutes.
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic, minced (optional)
Instructions
Step 1: Wash and Trim the Cucumbers
Rinse the Persian cucumbers under cold water, pat them dry, and slice off one end at a sharp angle to start. Use a steady stroke so each slice takes on an elongated, oval shape rather than a perfect circle—this creates those attractive, scalloped edge slices that hold dressing well. Keep the slices roughly the same thickness to ensure a consistent crunch across the salad.
Step 2: Continue Slicing to Preferred Thickness
Continue slicing each cucumber at the same diagonal angle, laying the slices directly into a clean mixing bowl as you go. Aim for thin, crisp coins with bright emerald skins framing pale, translucent centers. The visual rhythm of repeated, even slices matters for both texture and presentation.
Step 3: Salt to Draw Out Moisture
Scatter 1/2 teaspoon of salt evenly over the cucumber slices in the bowl, then toss gently with a spoon so the salt contacts every slice. Let the salted cucumbers sit in the bowl and work for at least 20 minutes in the refrigerator; the salt will draw out excess water and concentrate the cucumber’s snap and flavor.
Step 4: Drain, Rinse, and Return to the Bowl
After the resting period, drain the released water completely and give the cucumbers a quick 10-second rinse to remove excess salt, then return the well-drained slices to the same bowl. Pat them gently if needed so they’re damp but not wet; the cucumbers should look tightened and slightly glossy from the mild brining.
Step 5: Add the Dressing Components
Measure and add the sesame oil, light soy sauce, sugar, rice vinegar, and chili oil directly into the bowl with the cucumbers, followed by the sesame seeds and minced garlic if using. The liquids should be shown sitting in small glass jars or ceramic bowls prior to being combined—never poured directly onto the surface—so the dressing elements read clean and deliberate.
Step 6: Stir Until Well Combined
Gently toss the cucumbers with a wooden mixing spoon until every slice is lightly coated in a thin, glossy dressing that has a warm golden-brown sheen, flecked with toasted sesame seeds and tiny red drops of chili oil. Taste and adjust sweetness between 1/2–1 tablespoon sugar if needed; the final texture should be crisp, juicy, and evenly seasoned.
Step 7: Plate and Serve
Transfer the dressed cucumbers into a shallow, round white bowl for serving, arranging the oval slices to show alternating bands of dark green skin and pale center. Garnish with extra sesame seeds and a delicate drizzle of chili oil for color contrast; serve immediately while the cucumbers retain their crunch and bright character.
Notes
- Salt and drain cucumbers well to prevent a watery salad
- Keep dressing separate if making ahead and toss before serving
- Adjust sugar and chili oil to your taste
- Use toasted sesame oil for deeper flavor
- For gluten-free option, use tamari instead of light soy sauce