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A macro shot of a spicy Asian cucumber salad, showing the texture of the thinly sliced cucumbers and red pepper flakes in the dressing.
FL Recipes

Asian Cucumber Salad (Quick & Refreshing Recipe)

A quick and refreshing Asian Cucumber Salad ready in 10 minutes! This crunchy, tangy side dish is made with simple ingredients and features a perfectly balanced, addictive dressing.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Appetizer, Salad, Side Dish
Cuisine: Asian
Calories: 55

Ingredients
  

For the Salad
  • 1 large English cucumber thinly sliced
  • 1 tsp salt for drawing out water
For the Dressing
  • 3 tbsp rice vinegar
  • 1 tbsp low-sodium soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp honey or maple syrup
  • 1 clove garlic minced
  • 1/4 tsp red pepper flakes or to taste
  • 1 tsp sesame seeds for garnish
  • 1 tbsp chopped scallions for garnish

Equipment

  • 1 Mixing Bowl
  • 1 Colander
  • 1 Whisk
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Method
 

  1. Place the thinly sliced cucumbers in a colander and sprinkle with 1 tsp of salt. Toss to coat and let it sit for 10 minutes to draw out excess water.
  2. While the cucumbers rest, whisk together the rice vinegar, soy sauce, sesame oil, honey, minced garlic, and red pepper flakes in a large mixing bowl.
  3. After 10 minutes, gently pat the cucumber slices dry with a paper towel to remove the excess moisture and salt.
  4. Add the drained cucumbers to the bowl with the dressing. Toss well to combine.
  5. Garnish with sesame seeds and chopped scallions. Serve immediately for the best crunchy texture.

Nutrition

Calories: 55kcalProtein: 1gFat: 3gFiber: 1g

Notes

Don't skip the salting step! This is the most important part for ensuring a crunchy salad that isn't watery.
For best results, use English or Persian cucumbers as they have thinner skin and fewer seeds.
Storage: This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours.
Keyword asian cucumber salad,cucumber salad,quick side dish

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