5 from 15 votes
Asian Cucumbers
Asian Cucumbers salad features thinly sliced cucumbers seasoned with salt, sugar, and dressed in a tangy mix of rice vinegar, soy sauce, garlic, and sesame oil. After salting and draining to reduce excess moisture, the cucumbers remain crisp and refreshing. This salad balances savory, sweet, and spicy elements, highlighted by fresh cilantro and toasted sesame seeds as garnishes. It's a chilled side dish that pairs well with many meals.
Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
38 mins
Servings:
6
servings (1/2 cup each)
Calories:
60 kcal
Course:
Side Dish, Salad
Cuisine:
Asian
Ingredients
For draining the cucumbers:
- 2 pounds cucumber such as English (2 large or 4 medium) or Persian (8 to 10 mini, see note 1, thin-skinned
- 1 tablespoon salt
- 1 tablespoon granulated sugar
For assembling the salad:
- 1 1/2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons granulated sugar
- 1/2 teaspoon red chili flakes or to taste
- salt
- cilantro for garnish, fresh, minced
- sesame seeds for garnish (see note 2, toasted
Instructions
To drain the cucumbers:
- Cut cucumbers in half lengthwise and then slice into 1/4-inch crescent (half circle) slices. In the bottom of a colander set over a bowl (to catch liquid), add the cucumber slices. Sprinkle with salt and sugar, then toss to combine.
- Place in the refrigerator and let drain for at least 30 minutes or up to 4 hours. Rinse and pat dry.
Cup of Yum
To assemble the salad:
- In a small bowl, whisk together rice vinegar, garlic, sesame oil, soy sauce, sugar, red pepper flakes, and salt to taste.
- Shake the colander of cucumbers well to drain off any remaining liquid, then transfer to a serving bowl. Drizzle with the dressing and toss to combine. Garnish with fresh cilantro and sesame seeds.
Notes
- Use thin-skinned cucumbers like English or Persian for best texture; peel standard cucumbers before slicing.
- Toast sesame seeds in a hot skillet for 3–5 minutes until fragrant and golden; cool before garnishing.
- This recipe makes about 3 cups, providing six ½-cup servings.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- For better flavor and texture, slice and salt the cucumbers a day ahead and drain thoroughly.
Nutrition Information
Serving
0.5 cup
Calories
60kcal
(3%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
1280mg
(53%)
Potassium
234mg
(5%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
208IU
(4%)
Vitamin C
5mg
(6%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings (1/2 cup each)
Amount Per Serving
Calories 60
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 60kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1280mg | 53% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.