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Asian Cucumber Salad with thinly smashed cucumbers rice vinegar sesame oil soy sauce garlic chili oil toasted sesame seeds and fresh cilantro

Asian Cucumber Salad

A crisp no-cook cucumber salad with rice vinegar, sesame oil, soy sauce, and a little sweetness. Fresh, tangy, and ready in minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers, thinly sliced
  • 1 tsp salt
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 tsp sesame seeds
  • 1 tbsp sliced green onions
  • 1/4 tsp red pepper flakes, optional

Equipment

  • Mixing Bowl
  • Knife
  • Whisk

Method
 

  1. Salt the sliced cucumbers and let them sit briefly.
  2. Whisk the dressing ingredients together.
  3. Toss the cucumbers with the dressing and garnishes.
  4. Serve chilled or at room temperature.

Notes

  • Drain the cucumbers well for the best crunch.
  • Adjust vinegar and sugar to taste.
  • Best eaten fresh, but leftovers keep in the refrigerator for up to 1 day.