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Quick Asian Cucumber Salad Recipe

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3.8 from 14 reviews

This Quick Asian Cucumber Salad is a refreshing, tangy, and slightly spicy side dish ready in just 15 minutes. Thinly sliced English cucumbers are salted to draw out excess moisture, then tossed in a bright dressing of rice vinegar, toasted sesame oil, soy sauce, and garlic. Finished with crunchy toasted peanuts and a hint of red pepper flakes, it’s perfect for a light snack or accompaniment to Asian-inspired meals.

Ingredients

Cucumbers

  • 2 medium English cucumbers (about 2 cups sliced thinly)
  • 1 1/2 teaspoon salt (to drain water and for seasoning if needed)
  • Black pepper to taste (optional)

Dressing

  • ¼ cup rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon low sodium soy sauce or tamari (coconut aminos for gluten free)
  • 1 teaspoon brown sugar
  • 2 teaspoon fresh garlic, minced
  • 1–2 teaspoon red pepper flakes (divided)

Toppings

  • 2 tablespoons chopped toasted peanuts

Instructions

  1. Salt and Drain Cucumbers: Sprinkle salt over the thinly sliced cucumbers and gently massage them to help release water. Let the cucumbers soak in the salt for at least 15-20 minutes. Rinse cucumbers with cold water at least twice to remove the salt thoroughly, then strain well and set aside.
  2. Prepare Dressing: In a separate bowl, combine rice vinegar, toasted sesame oil, low sodium soy sauce, brown sugar, freshly minced garlic, and half of the red pepper flakes (use 1/2 teaspoon if uncertain about spice level). Stir well until the sugar dissolves and the dressing is fully mixed.
  3. Toss Salad: Pour the prepared dressing over the drained cucumbers and gently mix to coat evenly. Taste and adjust seasoning by adding more salt or black pepper if needed.
  4. Serve: Top the salad with the remaining red pepper flakes and toasted chopped peanuts for added crunch and heat. Serve immediately and enjoy this quick, flavorful salad.

Notes

  • Adjust the amount of red pepper flakes based on your preferred spice level.
  • Using English cucumbers reduces bitterness and seeds, which is ideal for this salad.
  • To toast peanuts, dry roast in a skillet over medium heat for 2-3 minutes until fragrant, stirring frequently to prevent burning.
  • This salad is best eaten fresh but can be refrigerated for up to 1 day; cucumbers may release more water over time.

Find it online: http://bitezly.com/quick-asian-cucumber-salad-recipe/