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–+ servings
Asian Cucumber Salad

Delicious Asian Cucumber Salad That's Super Crunchy and Fresh

Enjoy this Asian Cucumber Salad, a refreshing fusion of flavors that's both crunchy and nutritious, perfect for any occasion.
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Prep Time 15 minutes
Chilling Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 cups Cucumbers (English or Persian) Avoid thick-skinned American cucumbers.
  • 2 cloves Garlic (crushed) Fresh garlic adds depth.
  • 2 tablespoons Green Onion (chopped) Adds color and freshness.
For the Dressing
  • 3 tablespoons Soy Sauce Use coconut aminos for gluten-free.
  • 2 tablespoons Granulated White Sugar Balances the flavors.
  • 2 tablespoons Rice Vinegar Provides tangy sweetness.
  • 1 tablespoon Chinese Chili Oil Adjust for heat preference.
  • 1 tablespoon Sesame Oil Adds aroma and flavor.
  • 1 tablespoon Sesame Seeds Enhances texture and flavor.
For Salting
  • 1 teaspoon Salt Draws moisture from cucumbers.

Equipment

  • Mixing Bowl
  • Cutting board
  • Sharp knife
  • whisk

Method
 

Step-by-Step Instructions
  1. Gather all ingredients to ensure a smooth cooking process.
  2. In a mixing bowl, combine sugar, sesame seeds, garlic, green onion, soy sauce, rice vinegar, chili oil, and sesame oil. Whisk until sugar dissolves.
  3. Trim the ends of cucumbers and spiralize or slice them for visual appeal.
  4. Place cucumber spirals in a bowl, sprinkle with salt, and massage gently. Let sit for 8-10 minutes.
  5. Rinse cucumbers under cold water to remove excess salt and pat dry.
  6. Combine rinsed cucumber spirals with dressing and toss until evenly coated. Chill for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 800mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best flavor, refrigerate for about 10 minutes before serving. Avoid freezing to maintain texture and crunch.

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