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Easy Asian Cucumber Salad

A crunchy and refreshing salad with crispy cucumbers and a tangy dressing, perfect for any meal or occasion.
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Prep Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 80
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 large large cucumbers Use Japanese cucumbers if available for better texture.
  • 1/4 cup rice vinegar Can substitute with white vinegar or apple cider vinegar.
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar
  • 1 teaspoon soy sauce Ensure it's vegan-friendly if making vegan.
  • 1/2 teaspoon salt Optional soaking in salt for additional crunch.
  • 1/4 teaspoon black pepper
  • 2 pieces green onions, sliced
  • 1 tablespoon sesame seeds (optional) For garnish.

Method
 

Preparation
  1. Slice the cucumbers into thin rounds.
  2. In a mixing bowl, whisk together rice vinegar, sesame oil, sugar, soy sauce, salt, and black pepper until the sugar dissolves.
  3. Add the sliced cucumbers and green onions to the bowl and toss until evenly coated.
  4. Let the salad sit for 10-15 minutes to allow the flavors to meld.
  5. Sprinkle with sesame seeds before serving, if desired.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. You can prepare it in advance; just keep it chilled until serving time.