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Vibrant Asian-inspired cucumber salad with sesame seeds and chili flakes in an off-white ceramic plate.

Refreshing Cucumber Salad

This quick and flavorful cucumber salad is crisp, tangy, and slightly spicy — the perfect refreshing side dish for warm days or bold meals. Ready in minutes, it’s a vibrant addition to your table.
Course: Salad, Side Dish
Cuisine: Asian-Inspired
Calories: 80

Ingredients
  

  • 1 ½ lbs Persian, Turkish, or English cucumbers (about 5 cups sliced)
  • ½ teaspoon salt
  • 4–5 scallions, finely sliced
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • ¼ cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup (or honey or sugar, to taste)
  • 1 teaspoon chili garlic sauce or sriracha (to taste)
  • 1–2 tablespoons toasted sesame seeds, for garnish

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting Board
  • fine mesh strainer For draining salted cucumbers
  • Measuring Cups and Spoons
  • grater or microplane For fresh ginger

Method
 

  1. Wash cucumbers. Optionally score skin with fork tines. Slice into rounds or half-moons of even thickness.
  2. Place cucumber slices in a bowl and toss with ½ teaspoon salt. Let rest 10–15 minutes to draw out moisture.
  3. Transfer cucumbers to a fine mesh strainer. Press gently to remove excess water. Do not rinse. Add drained cucumbers to clean mixing bowl.
  4. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce.
  5. Add scallions, ginger, and garlic to the cucumbers. Pour dressing over and toss gently to combine.
  6. Taste and adjust seasoning — add more sweetness or chili sauce if desired.
  7. Chill salad in the fridge for 15–20 minutes before serving. Garnish with toasted sesame seeds.

Notes

Use Persian or English cucumbers for the best crunch. Don’t skip salting and draining to avoid sogginess. Adjust sweetness and heat to taste. You can prep the dressing ahead for quick assembly.