Description

This Fresh & Zesty Easy Asian Cucumber Salad is the ultimate quick fix for hot days, BBQs, or when you need a vibrant, healthy snack. With its crisp texture and bold flavors, this no-cook dish comes together in just minutes. Think cool cucumber crunch, a tangy-sweet sesame-soy dressing, and just a hint of garlic and spice—it’s the perfect side for any Asian-inspired meal. Whether you’re hunting for quick breakfast ideas, light lunch pairings, or easy dinner recipes, this refreshing salad brings balance, brightness, and craveable flavor to your table. Simple ingredients, bold impact. Get ready to fall in love with your new favorite side dish.

Ingredients

4 Persian or 1 large English cucumber, thinly sliced
1 teaspoon salt (for draining)
2 tablespoons rice vinegar
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon toasted sesame oil
1 clove garlic, finely minced
1/2 teaspoon red pepper flakes (adjust to taste)
1 teaspoon sugar
1 tablespoon sesame seeds (for garnish)

Instructions

Slice cucumbers into thin rounds. If using larger cucumbers, peel and deseed them first.
Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 15–20 minutes. Then rinse and pat dry.
In a bowl, whisk together rice vinegar, soy sauce, sesame oil, garlic, red pepper flakes, and sugar until well combined.
Add the cucumbers to the dressing and toss to coat evenly.
Chill in the refrigerator for 10–15 minutes before serving to allow flavors to meld.
Garnish with sesame seeds just before serving. Serve cold.

Prep Time: 25 minutes