Asian Cucumber Salad
Make Asian Cucumber Salad in minutes with crisp cucumbers and a tangy sesame-soy dressing.
Ingredients
- 1 English cucumber (thinly sliced)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 clove garlic (minced)
- ¼ teaspoon red pepper flakes (optional)
- 2 green onions (thinly sliced)
- 1 tablespoon toasted sesame seeds
Instructions
Step 1: Salt and Sweat the Cucumbers
Toss the thinly sliced English cucumber in a colander with the teaspoon of salt and let the slices rest at room temperature for about 15 minutes so they release excess water; this makes the texture crisper and prevents a watery dressing. After they have sweated, rinse the slices under cold water to remove excess salt, then spread them out on a clean towel and gently pat dry until cool and just barely damp.
Step 2: Whisk the Dressing
In a medium bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and red pepper flakes (if using) until the sugar dissolves and the dressing becomes glossy and slightly viscous. Taste and adjust for balance — a bright tang from the vinegar, a savory backnote from the soy, and a thin sheen of sesame oil to round everything out.
Step 3: Toss Cucumbers and Scallions with the Dressing
Add the drained cucumber slices and the thinly sliced green onions to the dressing and toss gently but thoroughly so every round is coated; use a spoon or tongs to lift and turn the slices, allowing the dressing to cling to the skins and gather in small, appetizing pools at the bowl's base. The scallions will add bright green flecks and a fresh onion aroma.
Step 4: Chill, Garnish, and Serve
Transfer the dressed salad to the serving bowl (or keep it in the same bowl) and refrigerate for at least 30 minutes to let flavors meld and textures firm up slightly. Just before serving, sprinkle the surface with toasted sesame seeds for nutty crunch and a few extra red pepper flakes if you like heat, then present immediately for the best crispness.
Notes
- Rinse and pat dry cucumbers after salting to remove excess salt.
- Keep dressing and cucumbers separate if making ahead to preserve crispness.
- Use a mandoline for uniform slices but be careful and use a guard.
- Toast sesame seeds lightly for extra aroma before sprinkling.