Asian Cucumber Salad

A large serving of Asian Cucumber Recipe served in a grey bowl sitting on a wooden table.

Crunchy and nutty with a zippy flavor, this Asian Cucumber Salad is one of the easiest side dishes that is made with simple ingredients. This recipe comes together in under 10 minutes and is incredibly mouthwatering next to all kinds of Asian cuisine or as a snack on its own.

Course Salad

Cuisine Asian

Keyword Asian Cucumber Salad, Crunchy Asian Cucumber Salad

Prep Time 10

Servings servings

Calories 183kcal

Author Heather

Ingredients

2 large English cucumbers See Note #1 below
3 tablespoons toasted sesame oil
6 tablespoons rice vinegar
2 tablespoons soy sauce *use Tamari or coconut aminos for gluten free needs
1 teaspoon salt
2 tablespoons honey
1/2 teaspoon crushed red chili pepper flakes
1/2 cup sliced green onions *from 2-3 stalks
2 tablespoons toasted sesame seeds *optional

Instructions

Using a sharp knife carefully cut the cucumbers at an angle into 1/8 inch slices. Set aside. See Note #2 below.
In a large mixing bowl whisk together the oil, vinegar, soy sauce, salt, honey and red chili pepper flakes.
Toss the dressing with the sliced cucumbers and green onions.
Refrigerate until needed and garnish with sesame seeds. Store the leftovers with their juices in an airtight container in the refrigerator for no longer than 3 days.

Notes

Recipe Notes

Note #1- 3-4 Japanese cucumbers or 6-8 Persian (aka mini cucumbers) will substitute for 2 large English cucumbers.

Note #2- For bite sized pieces cut the English or Japanese cucumbers in half lengthwise and then cut into diagonal slices.

Nutrition