Asian Cucumber Salad Recipe

4.67 from 9 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.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: asian

Difficulty: Easy

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

Skipping the salt step means extra water pools in the bowl and dilutes the dressing within minutes.
Ground ginger works in a pinch, but fresh ginger gives noticeably better flavor.
Use less chile pepper for a mild version, or skip it for kids. Heat is fully adjustable.
Maple syrup swaps in for honey with almost no change in flavor, if you want it vegan or don't have honey on hand.
This salad is best the day you make it. It doesn't hold up well overnight.

Nutrition