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Fresh Asian Cucumber Salad with Tangy Rice Vinegar Dressing

Fresh Asian Cucumber Salad - featured image

A quick, easy, and refreshing Asian cucumber salad featuring a tangy rice vinegar dressing balanced with sweetness and nutty sesame seeds. Perfect as a light side dish or paired with grilled proteins.

Ingredients

Scale
  • 2 large English cucumbers or 3 Persian cucumbers, washed and thinly sliced
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1 small clove garlic, minced (optional)
  • Pinch or two of red pepper flakes (optional)
  • 1 tablespoon toasted sesame seeds
  • 2 stalks green onions, thinly sliced on the diagonal

Instructions

  1. Wash and slice cucumbers thinly. Lightly smash them with the side of a knife or rolling pin to crack the skin but not mash them.
  2. In a small bowl or jar, combine rice vinegar, soy sauce, toasted sesame oil, sugar, and minced garlic. Whisk or shake until sugar dissolves and dressing is glossy.
  3. Place cucumbers in a large mixing bowl. Add green onions, red pepper flakes if using, and the dressing. Toss gently but thoroughly to coat.
  4. Let the salad sit for about 10 minutes at room temperature or in the fridge to allow flavors to meld.
  5. Just before serving, sprinkle toasted sesame seeds on top.

Notes

If cucumbers release a lot of water, drain some liquid before adding dressing to avoid sogginess. Toss salad again before serving to redistribute dressing. Toast sesame seeds carefully to avoid burning. Letting salad rest 10-15 minutes enhances flavor but avoid too long to prevent sogginess. Variations include swapping sugar for honey or maple syrup, using tamari for gluten-free soy sauce, adding fresh ginger, radishes, or nuts for texture.

Nutrition

Keywords: cucumber salad, Asian salad, rice vinegar dressing, tangy salad, sesame seeds, quick salad, healthy side dish