0 from 15 votes
Asian Cucumbers
Cold and crunchy Asian Cucumber Salad is the perfect accompaniment to Korean Barbecue Meatballs or any other hot, spicy food.
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 thin-skinned cucumbers such as English (2 large or 4 medium) or Persian (8 to 10 mini, see note 1)
- 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
- minced fresh cilantro for garnish
- toasted sesame seeds for garnish (see note 2)
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
- Cucumbers: Look for thin-skinned hot house, English, or Persian cucumbers. To substitute standard cucumbers, peel them before slicing and draining.
- Sesame seeds: To toast sesame seeds, in a medium skillet over medium heat, heat the sesame seeds until golden brown and fragrant, stirring occasionally, about 3-5 minutes. Remove from heat and immediately transfer to a plate to cool completely.
- Yield: This recipe makes about 3 cups of Asian Cucumber Salad (the exact yield depends on the size of your cucumbers). This is enough for 6 servings, 1/2 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Slice, salt, and drain the cucumbers one day in advance.
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
Monounsaturated Fat
1g
Sodium
1280mg
(53%)
Potassium
234mg
(7%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
208IU
(4%)
Vitamin C
5mg
(6%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings (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.