Asian Cucumber Salad (Spicy or Mild)

Course: Side Dish

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 30

Total Time: 30

Calories: 68kcal

Author: Lauren

This Asian Cucumber Salad is a crisp, vibrant, and flavorful dish that's perfect for any occasion. It’s made with a blend of crisp cucumbers, rice vinegar dressing, and a hint of spice. Add this cucumber salad to your favorite sushi bowls for a delightful crunch, or enjoy as a refreshing side dish or snack!

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Ingredients

6 Persian/baby cucumbers ~1 lb.
1 green onion thinly sliced
1 clove garlic minced
1 Tbsp rice vinegar (15g)
1 Tbsp low-sodium soy sauce (15g)
1 Tbsp toasted sesame oil (15g)
2 tsp toasted sesame seeds
1 tsp granulated sugar
½ to 2 tsp Gochugaru crushed chili pepper or red pepper flakes

Instructions

Wash cucumbers and dry them well. Slice thinly, about 1/8 to 1/4 inch thick (or to preference).
If time allows, add cucumbers to a colander with 1/2 tsp salt and place a plate underneath. Let sit for 30 minutes (this will help water escape & make them crunchier). After, lightly rinse and pat dry with a towel.
Whisk the green onion, garlic, rice vinegar, soy sauce, sesame oil, sesame seeds, sugar and Gochugaru flakes in a bowl. Start with about 1/2 tsp chili pepper flakes for mild heat and add more as desired.
Add the cucumbers and toss to evenly coat.
Sprinkle extra sesame seeds on top + any herbs you have on hand if desired and enjoy!

Notes

Salt cucumbers: if time allows, sprinkle your cut cucumbers with a tiny bit of salt cucumbers and let sit for 30 minutes. This helps remove excess moisture and makes your cucumbers extra crunchy!
Use smooth-skinned cucumbers: for best flavor and texture, use cucumbers with thin skin like Persian or english cucumbers.
Toast sesame seeds: lightly toast your sesame seeds in a small pan for optimal flavor!!

Nutrition