Crunchy Asian Cucumber Salad
A refreshing and delightful Crunchy Asian Cucumber Salad that adds a burst of flavor to your table with simple ingredients and straightforward steps.
Ingredients
Cucumbers and Seasoning
- 4 large large English cucumbers, sliced thin
- 2 tsp kosher salt, for draining
- 2 tbsp soy sauce, low sodium preferred
- 2 tbsp rice vinegar, adds tang
- 1 tbsp sesame oil, toasted for flavor
- 1 tbsp honey or sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 3 green onions, thinly sliced
- 2 tbsp sesame seeds, toasted
- 1 tsp red pepper flakes, optional
- 2 tbsp cilantro, chopped
- 1 tbsp mint leaves, optional
Instructions
Preparation
- Thinly slice cucumbers with a mandoline.
- Toss sliced cucumbers with kosher salt in a colander and let them rest for 20 minutes.
- Rinse cucumbers thoroughly and pat them completely dry using a kitchen towel.
Mixing the Dressing
- Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a mixing bowl.
Combining
- Combine dried cucumbers with the dressing.
- Add green onions and red pepper flakes, and toss to coat.
- Garnish with sesame seeds, chopped cilantro, and mint if using.
- Chill briefly and serve immediately for the best crunch.
Notes
Store any leftovers in an airtight container in the fridge for up to 2 days. This salad is best enjoyed fresh. Avoid freezing to maintain texture. Adjust the sweetness of the dressing according to your preference.