Asian Cucumber Salad Recipe

4.63 from 8 votes

Tangy and sweet, this Asian cucumber salad is not shy in the flavor department. Seasoned with rice vinegar, sesame seeds, garlic, and honey, this refreshing salad is perfect for any occasion.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: asian

Servings: people

Author: Becky Hardin

Ingredients

4 cups cucumbers thinly sliced
2¼ tsp kosher salt divided
3 tbsp rice wine vinegar
1 tbsp fresh ginger root minced
1 tbsp sesame oil
2 tsp honey maple syrup works too
1 clove garlic minced
½ cup red onion thinly sliced
¼ cup cilantro chopped
½ chile pepper finely chopped, add more or less to taste
2 scallions thinly sliced
1 tbsp sesame seeds

Instructions

Thinly slice the cucumber and place them in a colander set over a large bowl. Sprinkle with 2 teaspoons salt, then set aside to drain for 1 hour.
4 cups cucumbers, 2¼ tsp kosher salt
Rinse remaining salt off cucumbers under cold water, then pat dry.
In a small bowl, whisk together rice wine vinegar, ginger, sesame oil, honey, garlic, and remaining kosher salt.
3 tbsp rice wine vinegar, 1 tbsp fresh ginger root, 1 tbsp sesame oil, 2 tsp honey, 1 clove garlic
In a large bowl, place drained cucumbers, onion, cilantro, chile pepper, and scallions.
4 cups cucumbers, ½ cup red onion, ¼ cup cilantro, ½ chile pepper, 2 scallions
Drizzle the dressing over the vegetables and toss to coat. Garnish with sesame seeds and serve immediately.
1 tbsp sesame seeds

Notes

Don't skip salting the cucumbers. If you do, the excess water will pool at the bottom of your serving bowl.
A mandoline is the quickest way to slice the cucumber thinly. You can do it by hand with a knife, but get the slices as thin as you can.
Slice the red onion as finely as you can so that it's not too overpowering.

Nutrition