Ingredients
Equipment
Method
- Wash and thinly slice the cucumbers. For extra crunch, use a mandoline or sharp knife to create evenly sized slices.
- Place the sliced cucumbers in a colander and let them drain for about 5 minutes. Gently pat them dry with paper towels to remove excess moisture.
- In a small bowl, whisk together the rice vinegar, low-sodium soy sauce, toasted sesame oil, honey, red pepper flakes, and grated ginger until well combined.
- Place the cucumbers in a large mixing bowl and add the minced garlic and sliced green onions.
- Pour the dressing over the cucumbers and gently toss until every slice is coated.
- Sprinkle the toasted sesame seeds over the salad and toss again. Add fresh cilantro or crushed peanuts if desired.
- Cover and refrigerate for about 10 minutes to allow the flavors to develop while keeping the cucumbers crisp.
- Serve chilled or slightly cool as a refreshing side dish with grilled meat, seafood, noodles, fried rice, or other Asian-inspired dishes.
Notes
For the crispiest Asian Cucumber Salad, use English or Persian cucumbers and slice them thinly and evenly.
If your cucumbers contain a lot of water, let the sliced cucumbers drain for a few minutes before adding the dressing. This helps prevent the salad from becoming watery.
Use unseasoned rice vinegar for a cleaner, more balanced flavor. If using seasoned rice vinegar, reduce or omit the honey because it may already contain sugar.
Adjust the red pepper flakes according to your preferred level of heat. For a milder salad, use just a pinch.
For extra flavor, lightly toast the sesame seeds before adding them to the salad.
This salad is best enjoyed the same day because the cucumbers gradually soften as they sit in the dressing. Store leftovers covered in the refrigerator for up to 2 days.
Do not add the optional peanuts until just before serving if you want them to remain crunchy.
