Easy Asian cucumber salad recipe with sesame
Easy Asian cucumber salad recipe with sesame Okay, so I have this thing for cucumbers. Like, I could eat them every day and never get bored. And this Asian cucumber salad? It’s my go-to when I want something crunchy, tangy, and ridiculously easy to throw together. Plus, it’s got sesame everything—seeds, oil, all the good…
Easy Asian cucumber salad recipe with sesame
Okay, so I have this thing for cucumbers. Like, I could eat them every day and never get bored. And this Asian cucumber salad? It’s my go-to when I want something crunchy, tangy, and ridiculously easy to throw together. Plus, it’s got sesame everything—seeds, oil, all the good stuff. It’s the kind of salad that makes you feel fancy but takes zero effort. Like, “Oh yeah, I totally made this from scratch” when really it took you 10 minutes.
I first had this at a friend’s potluck and immediately begged for the recipe. Turns out, it’s basically just cucumbers and magic sauce. Now I make it all the time—for BBQs, as a side with takeout, or just when I need a snack that isn’t chips. Trust me, you’ll wanna keep this one in your back pocket.
Recipe Card
Recipe Title: Easy Asian cucumber salad recipe with sesame
Servings: 4
Prep Time: 15 minutes
Cooking Time: 0 minutes (because, you know, it’s a salad)
Calories: 120 kcal per serving
Ingredients:
- 2 medium cucumbers (the kind you don’t have to peel, like English or Persian)
- 1 tbsp salt (for sweating the cucumbers, don’t worry, you rinse it off)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (low sodium works fine)
- 1 tbsp sesame oil
- 1 tsp sugar (or honey if you’re feeling fancy)
- 1 clove garlic, minced (or 1/2 tsp garlic powder if you’re lazy like me sometimes)
- 1/2 tsp red pepper flakes (optional, but why not?)
- 1 tbsp toasted sesame seeds (plus extra for sprinkling because pretty)
- 1 green onion, chopped (for color and because it looks nice)
Directions:
- Slice the cucumbers thin. Like, really thin. If you have a mandoline, use it. If not, just do your best. Toss them in a colander with the salt and let them sit for 10 minutes. This gets rid of extra water so your salad isn’t soggy.
- Rinse the cucumbers really well under cold water to wash off the salt. Pat them dry with a paper towel or just shake ’em like crazy.
- In a bowl, mix the rice vinegar, soy sauce, sesame oil, sugar, garlic, and red pepper flakes. Stir until the sugar dissolves. Taste it. Adjust if you want more tang or sweetness.
- Toss the cucumbers in the sauce. Add the sesame seeds and green onion. Mix it all up like you mean it.
- Let it sit for at least 5 minutes before serving so the flavors can party together. Or eat it right away—no judgment.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 120 | 10g | 8g | 2g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Rice vinegar | Apple cider vinegar or white wine vinegar |
| Soy sauce | Tamari or coconut aminos |
| Sugar | Honey or maple syrup |
| Red pepper flakes | Sriracha or chili oil |
Tips
- If your cucumbers are super watery after salting, squeeze ’em gently in a clean towel. No one likes a soggy salad.
- Toast your sesame seeds in a dry pan for 2 minutes until golden. It makes a HUGE difference.
- Make it ahead and let it sit in the fridge for an hour. The flavors get even better.
FAQ
Q: Can I make this ahead of time?
A: Absolutely! Just keep it in the fridge for up to 2 days. The cucumbers might soften a little, but it’ll still taste great.
Q: Can I freeze leftovers?
A: Nope. Cucumbers turn into sad, mushy messes in the freezer. Just eat it all—it’s that good.
Q: Do I have to use sesame oil?
A: I mean, you don’t HAVE to, but it’s what makes this salad taste like magic. If you’re out, try a little olive oil and extra sesame seeds.
That’s it! Seriously, this Asian cucumber salad is so easy and so good. It’s the kind of recipe you’ll make once and then wonder how you ever lived without it. Let me know if you try it—or if you add something wild like peanuts or cilantro (both totally acceptable, by the way). Happy crunching!
