Crisp Asian Cucumber Salad (Printer-Friendly)
Refreshing crunchy cucumbers with tangy Asian-inspired dressing for quick light meals.
# What You'll Need:
→ Vegetables
01 - 2 large English cucumbers, thinly sliced
02 - 2 green onions, thinly sliced
03 - 1 small carrot, julienned (optional)
→ Dressing
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce (use gluten-free if needed)
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 clove garlic, finely minced
09 - ½ teaspoon fresh ginger, grated
10 - ½ teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 1 tablespoon toasted sesame seeds
12 - 2 tablespoons chopped fresh cilantro (optional)
# How-To Steps:
01 - Place the sliced cucumbers in a colander, sprinkle with a pinch of salt, and let sit for 10 minutes. This helps draw out extra moisture.
02 - Pat the cucumbers dry with paper towels and transfer to a large mixing bowl.
03 - Add the green onions and julienned carrot to the bowl.
04 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and red pepper flakes until well combined.
05 - Pour the dressing over the cucumber mixture and toss gently to coat evenly.
06 - Let the salad marinate for 5–10 minutes for best flavor.
07 - Sprinkle with sesame seeds and cilantro before serving.
# Expert Hints:
01 -
- It comes together in literally fifteen minutes with zero cooking required
- The dressing keeps in the fridge for weeks, so you can make instant salads anytime
- That perfect balance of tangy, salty, and slightly sweet makes it addictive
02 -
- Skip the salting step and your salad will turn watery within twenty minutes
- Let it marinate for at least 5 minutes, but no more than an hour or the cucumbers start losing their snap
- The dressing tastes better the next day, so consider making a double batch
03 -
- Use a vegetable peeler to create ribbons instead of slices for an elegant presentation
- Massaging the cucumbers gently after salting helps release even more water