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close up of an asian cucumber salad
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Easy Asian Cucumber Salad

This easy Asian cucumber salad has minimal ingredients, is quick to make, and can be made in advance. It is a great no-cook BBQ side dish and tastes delicious on tacos!
Prep Time10 minutes
Resting Time30 minutes
Total Time40 minutes
Course: Salad, Side Dish
Cuisine: Japanese
Keyword: cucumber, salad, vegan, vegetarian
Servings: 4 people
Calories: 117kcal

Ingredients

  • 3 Hothouse or English Cucumbers washed thoroughly
  • ½ Cup Rice Wine Vinegar
  • 2 tablespoon Toasted Sesame Oil
  • 1 tablespoon Honey
  • ¼ teaspoon Salt
  • 1 teaspoon Sesame Seeds
  • ¼ teaspoon Red Pepper Flakes

Instructions

  • Cut the cucumbers into thin slices using a mandoline or knife.
  • Mix together the dressing of: rice wine vinegar, sesame oil, honey, salt and red pepper flakes.
  • Place cucumber slices in a bowl - the wider and flatter the bowl, the better, so that each piece can soak up the sauce.
  • Pour the sauce over the cucumbers and mix together gently.
  • Place in the fridge for at least 30-minutes.
  • Stir the marinated cucumber again right before eating, sprinkle extra sesame seeds on top and enjoy!

Notes

If making in advance for a large crowd, just put the sauce and cucumbers separately until about 20-30 minutes prior to eating.
Use a wide and flat bowl or plate with raised sides. This will allow more of the cucumbers to soak in the dressing and be covered with the flavors.
Red pepper flakes add a sense of heat and dimension of flavor. You can remove or use less if you’re worried about too much heat. I strongly suggest using at least a portion of the flakes. If you want extra spice, top with chili oil or chili sesame oil!
A substitute for sesame oil would be olive oil, although you will miss out on the nutty flavor.

Nutrition

Calories: 117kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 6mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg