Asian Cucumber Salad Recipe

Course: Salad, Side Dish

Cuisine: asian

Prep Time: 10

Total Time: 10

Servings: people

Calories: 86kcal

Author: Becky Hardin

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.

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Ingredients

4 cups cucumbers thinly sliced
2 ¼ teaspoons kosher salt divided
3 tablespoons rice wine vinegar
1 tablespoon fresh ginger root minced
1 tablespoon sesame oil
2 teaspoons honey
1 clove garlic minced
½ cup red onion thinly sliced
¼ cup cilantro chopped
½ chile pepper finely chopped
2 scallions thinly sliced
1 tablespoon 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, 2 ¼ teaspoons 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 tablespoons rice wine vinegar, 1 tablespoon fresh ginger root, 1 tablespoon sesame oil, 2 teaspoons 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 tablespoon sesame seeds

Notes

Don't skip salting the cucumbers. If you do, the excess water will pool in the bottom of your serving bowl.
Slice the red onion as finely as you can so that it's not too overpowering.
Keep refrigerated before serving.
Make this a fuller meal by stirring in some cooked shredded chicken.

Nutrition