Focused recipe
Asian Cucumber Salad
This refreshing Asian cucumber salad features crisp, lightly scored cucumbers tossed in a savory-sweet dressing of rice vinegar, soy sauce, sesame oil, and chili oil. Quick to prepare and bursting with flavor, it makes a perfect side dish or light appetizer.
Asian Chinese Japanese Updated 1/11/2026
Ingredients
Measured from the catalog payload.
- 1 1/2 lbs english cucumber
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sugar
- 3 cloves garlic minced
- 1 1/2 teaspoons chili oil
- 2 teaspoons toasted sesame seeds
- 2 stalks green onion sliced
Instructions
5 cooking steps
- Run the tines of a fork down the length of each cucumber to lightly score the skin. This helps the dressing adhere better. Slice the cucumbers thin, about one-eighth inch thick.
- Place the cucumbers in a bowl, sprinkle with salt, and let them sit for 15 to 20 minutes. This step draws out excess moisture and keeps the salad crisp.
- While the cucumbers rest, prepare the dressing. Combine the rice vinegar, soy sauce, sugar, and garlic in a bowl. Whisk until the sugar is fully dissolved.
- Pour the liquid extracted from the cucumbers out of the bowl. Pat the cucumbers dry with paper towels. Pour the dressing over the cucumbers and toss until evenly coated.
- Finish by adding green onions, toasted sesame seeds, and chili oil. Serve chilled.
Catalog details
Useful for browsing and sync.
Appetizer, Salad, Side Dish, Vegetable healthy, quick, refreshing, vegan Public recipe Revision 1