Asian Cucumber Salad Recipe
Crispy Cucumbers, Sesame, Soy, Garlic and Mild Red Chiles
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Ingredients
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Produce
Dressing
Seasoning & Garnish
Method
Prepare Cucumbers
- 1
Slice cucumbers
Trim the cucumber ends. For crisp bite, slice cucumbers on the diagonal into 1/8–1/4-inch thick coins or into 2–3-inch long batons, depending on desired presentation.
- 2
Salt to draw moisture
Place sliced cucumbers in a colander set over a bowl. Sprinkle 1 tsp kosher salt evenly over them and toss gently to coat. Let sit 10 minutes to draw out excess water.
- 3
Rinse and dry
After 10 minutes, gently rinse the cucumbers under cold water to remove excess salt, then drain well. Pat dry thoroughly with paper towels or a clean kitchen towel to remove surface moisture so dressing clings.
Make Dressing
- 4
Combine liquids and seasonings
In a small bowl or jar, whisk together 2 tbs soy sauce, 2 tbs rice vinegar, 1 tbs toasted sesame oil, 1 tbs neutral oil and 1 tsp sugar (or honey) until sugar dissolves.
- 5
Add aromatics and heat
Add the minced garlic, thinly sliced mild red chile, and 1/8 tsp red pepper flakes (if using). Taste and adjust balance — add up to 1/2 tsp more sugar if too sharp, or a splash more rice vinegar if you want brighter acidity.
Toast & Prepare Garnishes
- 6
Toast sesame seeds
Place 2 tbs sesame seeds in a dry skillet over medium heat. Toast, shaking the pan, until fragrant and lightly golden, about 1–2 minutes. Transfer to a small bowl to cool.
- 7
Slice scallions and chop cilantro
Thinly slice the scallions on a bias and chop cilantro if using. Reserve some scallion greens for garnish.
Assemble & Serve
- 8
Toss cucumbers with dressing
Place the dried cucumber slices in a mixing bowl. Pour the dressing over the cucumbers and toss gently until evenly coated. Let sit 3–5 minutes to allow flavors to meld.
- 9
Finish and season
Taste and season with freshly ground black pepper and additional salt only if needed (the soy is salty). If dressing pooled too much, drain a bit; if you prefer a stronger sesame note, add a few drops more toasted sesame oil.
- 10
Plate and garnish
Transfer the cucumbers to a serving dish. Sprinkle toasted sesame seeds, sliced scallions, and chopped cilantro over the top. Serve immediately for crisp texture, or refrigerate up to 30 minutes for a slightly chilled salad. Best eaten within a few hours.
