Zesty Asian Cucumber Salad
Course: Appetizer, Side Dish
Cuisine: Asian, Chinese
Keyword: Asian side dish, quick salad, refreshing cucumber, spicy cucumber salad
- 6 Mini cucumbers or Persian cucumbers firm and crisp
- 2 teaspoon Salt for drawing out excess water from cucumbers
- 1 tablespoon Soy sauce regular adds umami
- 2 cloves Garlic finely minced for pungent flavor
- 1 tablespoon Rice vinegar or white vinegar for tang
- 1 tablespoon Chili oil Chinese-style spicy
- 1 tablespoon Sugar white granulated balances heat
- 1 teaspoon Sesame oil toasted for aroma
- 1 teaspoon Sesame seeds toasted for crunch
- 2 tablespoon Green onion finely sliced for freshness
Trim the ends off the cucumbers and wash them thoroughly.
Place a cucumber between two chopsticks and carefully cut thin diagonal slices on top. Flip and repeat on the other side. Then cut each cucumber in half. Repeat for all cucumbers and transfer to a large bowl.
Sprinkle salt over the cucumbers and gently massage them to release water. Let them sit for 5 minutes, but no longer than 10. Rinse thoroughly under cold water 3–4 times, then drain.
In a separate bowl, mix soy sauce, garlic, rice vinegar, chili oil, sugar, sesame oil, sesame seeds, and green onions until well combined.
Pour the prepared dressing over the cucumbers and toss gently to coat evenly.
Serve immediately and enjoy the fresh, spicy flavors.
This zesty cucumber salad is crunchy, refreshing, and lightly spicy—perfect for hot days or as a lively side. It’s ready in minutes and will keep your taste buds dancing.
Serving: 1 serving | Calories: 144kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 2834mg | Potassium: 306mg | Fiber: 2g | Sugar: 9g | Vitamin A: 194IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg