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Quick & Tangy Asian Cucumber Salad (5-Minute Recipe)

asian cucumber salad - Tasty
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Prepare this refreshing Asian cucumber salad in five minutes. You get crisp cucumbers tossed in a simple, bright dressing that balances tangy, savory, and slightly sweet flavors. This is a perfect, healthy side dish for any meal.

Ingredients

Scale
  • 2 large cucumbers (English or Persian work best)
  • 1/4 cup rice vinegar
  • 2 tablespoons low sodium soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar or honey
  • 1 clove garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions

  1. Wash the cucumbers. Slice them thinly. If you use standard cucumbers, you may want to salt them lightly and let them sit for 10 minutes to draw out excess water, then pat them dry.
  2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar or honey, minced garlic, and red pepper flakes, if using. Mix until the sweetener dissolves.
  3. Place the sliced cucumbers in a medium bowl.
  4. Pour the dressing over the cucumbers. Toss gently to coat every slice evenly.
  5. Let the salad marinate for at least 5 minutes before serving. This allows the cucumbers to absorb the dressing flavor.
  6. Transfer the Asian cucumber salad to a serving dish. Sprinkle with toasted sesame seeds before you serve it.

Notes

  • For a Korean Cucumber Salad variation, add 1 teaspoon of gochugaru (Korean chili flakes) to the dressing.
  • If you want a copycat Din Tai Fung style, crush the cucumbers slightly instead of slicing them thinly; this helps them hold more dressing.
  • This salad is best served fresh but can be made up to 4 hours ahead. If making ahead, add the sesame seeds just before serving to keep them crunchy.

Nutrition

Find it online: https://pureplatepath.com/asian-cucumber-salad-quick-tangy-recipe/