Description
This Asian cucumber salad is ridiculously addictive – crisp, tangy, and ready in 10 minutes flat. Perfect for hot days when you can’t bear to turn on the oven.
Ingredients
Scale
- 2 large English cucumbers (about 1½ pounds) or 4-5 Persian cucumbers
- 1 teaspoon kosher salt
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce or tamari
- 1–2 teaspoons honey or maple syrup
- 1 clove garlic, minced or grated
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro leaves for garnish (optional)
Instructions
- Slice cucumbers into thin rounds (about ⅛-inch thick). Place in a colander, sprinkle with salt, toss gently, and let sit for 15-30 minutes to release excess moisture.
- Meanwhile, in a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, garlic, and ginger until well combined.
- Pat cucumbers dry with paper towels. Transfer to a medium bowl and add most of the green onions.
- Pour dressing over cucumbers and toss until evenly coated. Refrigerate for at least 15 minutes to allow flavors to develop.
- Before serving, give the salad a final toss. Transfer to a serving dish and garnish with sesame seeds, remaining green onions, red pepper flakes if using, and cilantro if desired.
- Serve chilled for the most refreshing experience.