Easy Asian Cucumber Salad
A refreshing cucumber salad with a tangy dressing, perfect for summer picnics and weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium cucumbers, thinly sliced
- 1/2 cup red onion, thinly sliced
- A handful of fresh cilantro or mint, chopped
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar (or honey)
- 1–2 cloves garlic, minced
- To taste sesame seeds or chopped peanuts (for garnish)
Instructions
- Prepare your cucumbers. Wash and slice them thinly, leaving the skin on if using English cucumbers.
- Salt the cucumber slices. Toss with salt and let sit for 10-15 minutes, then rinse.
- Chop your herbs! Chop fresh cilantro or mint leaves.
- Slice the red onion and set it aside.
- Make the dressing by whisking together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic.
- Combine everything in a large bowl, tossing the cucumbers, red onion, and herbs with the dressing.
- Let it chill in the fridge for 15-30 minutes before serving.
- Serve with a sprinkle of sesame seeds or chopped peanuts on top.
Notes
This salad is great with grilled meats and can be made ahead of time. Just store dressing separately to keep cucumbers crunchy.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, refreshing salad