Asian Cucumber Salad

Make Asian Cucumber Salad fast: crisp cucumbers tossed in a tangy sesame-rice dressing for a bright, crowd-pleasing side.

Ingredients

• 4 English cucumbers, (thinly sliced)
• 1/2 teaspoon salt
• 2 green onions, (finely sliced)
• 1/2 cup rice vinegar
• 1 1/2 teaspoons sesame oil
• 1 teaspoon reduced-sodium soy sauce
• 2 teaspoons minced garlic, (about 4 cloves)
• 1 tablespoon granulated sugar
• red pepper flakes and sesame seeds, (for serving)

Instructions

Step 1: Slice and Salt the Cucumbers

Thinly slice the English cucumbers into delicate, translucent rounds, keeping the dark green skin intact for contrast. Place the slices in a shallow bowl, sprinkle with 1/2 teaspoon of salt, and gently toss so each slice develops a faint sheen and releases a little water. Pop the bowl into the refrigerator to chill for 20 minutes — this step firms the texture and concentrates the cucumber’s bright, fresh flavor.

Step 2: Make the Dressing

Combine the rice vinegar, sesame oil, reduced-sodium soy sauce, minced garlic, and granulated sugar in a small mixing jar or bowl, and stir until the sugar is completely dissolved and the dressing looks glossy and homogenous. Finely slice the green onions and add them to the dressing so their sharp green rings can infuse the liquid with fragrance while you finish the prep.

Step 3: Drain the Cucumbers

Remove the chilled cucumbers and drain the salt water that has accumulated at the bottom; do not rinse. Gently press to remove excess water and return the slightly condensed, crisply textured slices to the bowl so they’re ready to meet the dressing.

Step 4: Toss with Dressing and Build the Salad

Pour the prepared dressing over the drained cucumber slices and toss thoroughly until every round carries a light glossy coating of vinegar-sesame emulsion, flecked with minced garlic and rings of green onion. The result should be a slightly translucent, glistening salad where the cucumbers look crisp but willingly fold into the dressing.

Step 5: Garnish and Serve

Transfer the tossed cucumbers into a serving bowl, scatter toasted sesame seeds (white and black) and a pinch of crushed red pepper flakes for color and texture, and nestle a wooden serving spoon into the heap. Serve immediately to preserve the cucumbers’ refreshing crunch.

Notes

• Chill the cucumbers 20 minutes to firm texture before dressing.
• Toast sesame seeds briefly for extra flavor.
• Store dressing separately if you want to keep cucumbers crisp.
• Use a mandoline for uniform thin slices.
• Adjust sugar and soy sauce to taste.