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–+ servings
Zesty Asian Cucumber Salad with fresh vegetables and a flavorful dressing
Clara Whitley

Zesty Asian Cucumber Salad

This refreshing Zesty Asian Cucumber Salad combines crisp cucumbers with a tangy dressing, making it a perfect dish for warm days and casual gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Vegetarian
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Fresh Ingredients
  • 2 large large cucumbers (English cucumbers work great for less bitterness)
  • 1 tablespoon salt (to draw out moisture)
  • 2 tablespoons rice vinegar (or apple cider vinegar for a twist)
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar (substitute honey for a touch of natural sweetness)
  • 1 teaspoon chili flakes (adjust based on spice preference)
  • 1 tablespoon sesame seeds (for an extra crunch)
  • to taste Green onions or cilantro (optional, for garnish)

Method
 

Preparation
  1. Begin by washing your cucumbers thoroughly. Slice them thinly—about 1/4 inch thick works well. If you enjoy a bit of crunch, leave the skin on; it also adds a lovely color.
  2. Sprinkle the slices with salt and let them sit in a colander for about 15 minutes.
  3. During this time, the salt draws out extra moisture, ensuring your salad stays crisp.
Dressing Preparation
  1. While the cucumbers are resting, mix the rice vinegar, soy sauce, sesame oil, sugar, and chili flakes in a small bowl.
  2. Whisk these ingredients together until the sugar dissolves completely, creating a tangy and spicy vinaigrette.
Final Assembly
  1. Once the cucumbers have released some of their liquid, rinse them under cold water and gently pat them dry with a clean towel.
  2. Toss the cucumber slices into a large bowl and pour the dressing over. Mix gently but thoroughly, ensuring every slice is coated.
  3. Finish off by sprinkling sesame seeds and optional chopped green onions or cilantro on top.
  4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

Nutrition

Serving: 1gCalories: 80kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 0.5gSodium: 600mgFiber: 1gSugar: 2g

Notes

This salad pairs perfectly with grilled meats, can be packed with proteins like chickpeas or tofu for lunch, and is great for summer picnics. Feel free to experiment with extra ingredients like sriracha or bell peppers for added flavor and color. Best enjoyed fresh but can hold up in the fridge for a couple of days.

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