Introduction
When I first tasted Asian cucumber salad on a warm summer evening, I was instantly reminded of the balance of flavors that makes Asian cuisine so special—fresh, tangy, savory, and lightly sweet. The crispness of the cucumbers paired with sesame, soy, and a gentle heat creates a refreshing dish perfect for any occasion. I discovered this recipe while visiting a small family-run restaurant during my travels. Inspired, I brought the idea back to my kitchen. Lina Vexley, a food enthusiast who loves exploring light yet flavorful dishes, now shares this delightful recipe for everyone to enjoy.
Asian Cucumber Salad
Equipment
- Mixing Bowl
- Knife
Ingredients
Salad
- 2 English cucumbers thinly sliced
- 1 tbsp sesame seeds toasted
- 1 tbsp fresh cilantro or mint chopped
Dressing
- 2 tbsp soy sauce low sodium preferred
- 1 tbsp rice vinegar
- 1 tsp sesame oil toasted
- 1 tsp honey or sugar
- 1 clove garlic minced
- 1 tsp chili flakes adjust to taste
Instructions
- Thinly slice cucumbers and place them in a mixing bowl.
- In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and chili flakes.
- Pour the dressing over the cucumbers and toss well to coat.
- Sprinkle with toasted sesame seeds and fresh cilantro or mint before serving.
Notes
Nutrition
How to Make Recipe
To prepare this Asian cucumber salad, begin by washing and thinly slicing two English cucumbers. Using a mandoline ensures even slices, but a sharp knife works just as well. Place the cucumbers in a mixing bowl. Next, prepare the dressing by combining soy sauce, rice vinegar, sesame oil, honey, minced garlic, and chili flakes in a small bowl. Whisk until smooth, allowing the honey to dissolve and the garlic to infuse into the liquid. The balance here is important: salty soy sauce, tangy vinegar, nutty sesame oil, and a touch of sweetness create harmony. Once the dressing is ready, pour it over the cucumbers and toss gently, ensuring all slices are evenly coated. To finish, sprinkle toasted sesame seeds over the top for added crunch and aroma. Fresh herbs like cilantro or mint add brightness and depth. If you prefer a spicier kick, adjust the chili flakes according to your heat tolerance. For the best texture, chill the salad in the refrigerator for 10–15 minutes before serving, allowing the flavors to meld and the cucumbers to stay crisp. This quick and simple recipe can be prepared in under 10 minutes, making it an ideal choice for a last-minute side dish or a refreshing complement to heavier meals. Its light, crunchy bite and vibrant flavors make it perfect for warm weather or as a refreshing balance to savory dishes.
Conclusion
Asian cucumber salad is a dish that embodies simplicity and balance. With just a handful of fresh ingredients and a few pantry staples, you can create a refreshing side that pairs beautifully with many meals. Lina Vexley’s recipe highlights how effortless yet rewarding this salad can be, offering a burst of flavor in every bite. Whether enjoyed on its own, alongside grilled meats, or as part of a larger spread, this salad brings vibrancy to the table. The cool cucumbers, bold dressing, and nutty sesame touch make it a timeless favorite for gatherings and everyday meals alike.