Easy Asian Cucumber Salad

Enjoy thinly sliced cucumbers tossed in a spicy, tangy, and savory dressing with this Easy Asian Cucumber Salad. It's a refreshing side dish that's perfect as either an appetizer or accompaniment to your main course. Quick to make and bursting with flavor, this recipe is ideal for summer meals, potlucks, or Asian-inspired dinners.

Ingredients

• 5 Persian cucumbers
  
  

• ½ teaspoon salt
  
  

• ½ tablespoon sesame oil
  
  

• ¾ tablespoon light soy sauce
  
  

• 1 tablespoon sugar
  
  

• ¾ tablespoon rice vinegar
  
  

• 1 tablespoon chili oil (adjust to taste)
  
  

• ½ tablespoon sesame seeds
  
  

Instructions

1. Rinse the cucumbers and slice them on the diagonal into oval pieces. Adjust the thickness to your preference.
   
   

2. Place the slices in a bowl, sprinkle with ½ teaspoon salt, and toss to coat. Refrigerate for at least 20 minutes to help draw out excess moisture.
   
   

3. Drain the liquid, rinse the cucumbers briefly under running water (about 10 seconds), and gently squeeze to remove any remaining water. Return the cucumbers to the bowl.
   
   

4. Add the sesame oil, soy sauce, sugar, rice vinegar, chili oil, and sesame seeds.
   
   

5. Mix everything thoroughly until well combined.
   
   

6. Serve immediately for the freshest taste and best texture.
   
   

Serving

• Yields: Approximately 4 servings
  
  

• Best served fresh as a crisp and flavorful side dish
  
  

Nutritional Information (Approximate Per Serving)

• Calories: ~70–90 kcal
  
  

• Carbohydrates: ~6–8 g
  
  

• Fat: ~5–6 g
  
  

• Protein: ~1 g
  
  

• Fiber: ~1 g
  
  

This salad is low in calories, plant-based, and full of refreshing crunch. It provides a spicy kick, healthy fats from sesame oil, and minimal sugar. Great for light lunches or as a complement to hearty dishes.