Name: Easy Asian Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 large cucumbers, thinly sliced; 1/4 cup rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon honey or maple syrup; 1 teaspoon grated ginger; 1 teaspoon garlic, minced; 1 tablespoon sesame seeds; 2 green onions, sliced; Pinch of red pepper flakes (optional)

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If you're craving something light, refreshing, and packed with flavor, this Easy Asian Cucumber Salad is just what you need. Crisp cucumbers are paired with a zesty sesame soy dressing, making it the perfect side dish or light meal. It’s quick, simple, and incredibly delicious!

Easy Asian Cucumber Salad

Ingredients

2 large cucumbers, thinly sliced

¼ cup rice vinegar

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon honey or maple syrup

1 teaspoon grated ginger

1 teaspoon garlic, minced

1 tablespoon sesame seeds

2 green onions, sliced

Pinch of red pepper flakes (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by slicing the cucumbers into thin rounds or half-moons, depending on your preference.

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, garlic, and red pepper flakes (if you want a little heat).

In a large bowl, combine the cucumber slices with the sesame seeds and green onions.

Pour the dressing over the cucumber mixture and toss everything together until evenly coated.

Let the salad sit for at least 10 minutes before serving to allow the flavors to marinate and really come together.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Servings: 4 servings

Storage/Reheating

This salad is best enjoyed fresh, but if you have leftovers, you can store it in an airtight container in the fridge for up to 2 days. The cucumbers will soften as they sit, so it’s best to consume it soon after making it for the most refreshing crunch. There’s no need to reheat; just enjoy it cold straight from the fridge!

FAQs

Can I make this salad ahead of time?

Yes, you can prepare this salad ahead of time! Just keep in mind that the cucumbers may lose some of their crispness after sitting in the dressing for too long. I recommend letting it marinate in the fridge for no more than a few hours.

Is this salad vegan?

Absolutely! This salad is 100% vegan, as long as you use maple syrup instead of honey. It’s a perfect plant-based option for any meal.

Can I adjust the sweetness of the dressing?

Of course! If you prefer a sweeter dressing, simply add a little more honey or maple syrup to taste. You can also reduce the sweetness if that’s more your style.

Can I add protein to this salad?

Yes! If you want to turn this salad into a more substantial meal, consider adding grilled chicken, tofu, or shrimp. These proteins will pair wonderfully with the sesame and soy flavors.

How can I make this salad spicier?

If you like a bit of heat, try adding more red pepper flakes, or even a little sriracha sauce to the dressing. Adjust the spice level according to your taste!

Conclusion

This Easy Asian Cucumber Salad is one of my go-to recipes for a quick and refreshing dish. With its crisp cucumbers, flavorful sesame soy dressing, and satisfying textures, it’s perfect for those hot summer days when I want something light but full of flavor. It’s so easy to prepare and customizable to fit my tastes. I love how simple yet delicious it is – a real crowd-pleaser!

Recipe:

Easy Asian Cucumber Salad

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegan

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Description

A light, refreshing, and flavorful Asian cucumber salad with a zesty sesame soy dressing, perfect as a side dish or light meal.

Instructions

Start by slicing the cucumbers into thin rounds or half-moons, depending on your preference.
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, garlic, and red pepper flakes (if you want a little heat).
In a large bowl, combine the cucumber slices with the sesame seeds and green onions.
Pour the dressing over the cucumber mixture and toss everything together until evenly coated.
Let the salad sit for at least 10 minutes before serving to allow the flavors to marinate and really come together.

Notes

This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. The cucumbers may soften over time.

For a spicier version, increase the red pepper flakes or add a little sriracha sauce to the dressing.

Use maple syrup instead of honey to make this salad fully vegan.