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Crisp & Spicy Asian Cucumber Salad

A refreshing, crunchy, and flavor-packed cucumber salad tossed in a savory, spicy soy-sesame dressing. The perfect 10-minute side dish!
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Asian, Asian Fusion
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 lb Persian cucumbers about 4-5 small cucumbers
  • 1 tsp kosher salt for sweating cucumbers
  • 1 tbsp toasted sesame seeds black, white, or mixed
Spicy Sesame Dressing
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tsp granulated sugar or honey
  • 2 cloves garlic finely minced
  • 1 tsp crushed red pepper flakes adjust to taste

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowls
  • Colander

Method
 

  1. Wash the cucumbers, trim the ends, slice in half lengthwise, and cut into 1/4-inch thick half-moons.
  2. Place the cucumber slices in a bowl, sprinkle with kosher salt, and toss well. Let sit for 10-15 minutes to draw out excess water.
  3. Drain the liquid from the cucumbers and gently pat them dry with a clean paper towel.
  4. In a separate small bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, sugar, minced garlic, and red pepper flakes.
  5. Pour the dressing over the dried cucumbers and toss thoroughly to coat.
  6. Garnish with toasted sesame seeds. Serve immediately for maximum crunch, or chill for 20 minutes before serving.

Notes

Do not skip the salting (sweating) step! This ensures your salad stays crunchy and prevents the dressing from becoming watered down.