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Easy 15-Minute Viral Asian Cucumber Salad with Tangy Sesame Dressing

A close-up of bright green, thinly sliced Asian cucumber salad tossed in a savory dressing and topped with toasted sesame seeds.
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You can make this refreshing Asian cucumber salad quickly. Crisp cucumbers are tossed in a tangy, savory dressing featuring rice vinegar and sesame oil. This no-cook side dish is ready in minutes.

Ingredients

Scale
  • 2 large cucumbers (English or Persian work best)
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon chili oil (optional, for heat)
  • 1 tablespoon toasted sesame seeds
  • 1 green onion, thinly sliced
  • Salt, to taste

Instructions

  1. Wash the cucumbers. Slice them thinly or lightly smash them using the flat side of a large knife, then slice them into bite-sized pieces.
  2. Place the sliced cucumbers in a medium bowl. Sprinkle lightly with salt and let them sit for 5 minutes to draw out excess water. Gently squeeze or pat the cucumbers dry with paper towels.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and chili oil (if using) until the sugar dissolves. This creates your tangy sesame dressing.
  4. Pour the dressing over the dried cucumbers. Toss gently to coat every piece evenly.
  5. Stir in the toasted sesame seeds and sliced green onions.
  6. Serve the Asian cucumber salad immediately for maximum crunch, or chill for 15 minutes to allow the flavors to meld.

Notes

  • For a spicier kick, add 1/2 teaspoon of gochugaru (Korean chili flakes) to the dressing mixture.
  • If you prefer a thicker, creamier texture, you can add 1 tablespoon of mayonnaise or tahini to the dressing, though this moves away from the traditional light style.
  • This quick side dish is excellent for meal prep; it stays crisp for up to two days when stored in an airtight container in the refrigerator.

Nutrition

Find it online: https://cookerycommand.com/easy-asian-cucumber-salad-recipe/