Asian Cucumber Salad
This Asian Cucumber Salad will completely transform how you eat cucumbers! With its perfect balance of crisp, sweet, spicy, and tangy flavors, it’s the ideal side dish, appetizer, or complement to any of your favorite Asian meals. Ready in under 20 minutes!
Servings 4 Servings
Calories 24kcal
Ingredients
- 1 large English cucumber
- ⅛ teaspoon salt
Dressing
- ¾ tablespoon sugar
- ½ tablespoon soy sauce
- ½ tablespoon rice vinegar
- 1 teaspoon white sesame seeds toasted
- ½ to 1 teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- 1 teaspoon chili crisp refer notes for more options
Instructions
- Place cucumber on a cutting board and smash it lightly along its full length using a meat mallet until it cracks lightly. 👉 Gently smash the cucumber until it slightly flattens, being careful not to crush it open.
- Cut into ½-inch thick slices, transfer to a large bowl and mix gently with salt, until thoroughly combined. Leave aside for 10-15 minutes.
- Combine all the dressing ingredients and toss well. Taste the sauce and adjust the heat, sugar, or vinegar to your preference.
- This salad is best when served immediately! Eat with a spoon, scooping up some of the dressing with every bite. That’s the best part—it’s absolutely delicious!
Notes
Don't have chili crisp? Use chili oil, Gochujang paste or chili garlic sauce.
Use English cucumber variety.
Adjust the spice level to suit your taste!
Eat the salad right away!
Make sure to scoop up some of the dressing with every bite—it’s the best part!
Nutrition
Serving: 1 Serving | Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 204mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.3mg