Easy Asian Cucumber Salad Recipe

Introduction

This Easy Asian Cucumber Salad is a refreshing and flavorful side dish perfect for warm days or to accompany your favorite Asian-inspired meals. Crisp cucumbers are tossed in a tangy, slightly spicy dressing that comes together quickly with simple pantry ingredients.

Ingredients

• 4 cups very thinly sliced cucumber
• 1 tablespoon minced garlic
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown sugar monkfruit
• 1 teaspoon chili garlic sauce
• Optional toppings: green onions, sesame seeds, peanuts

Instructions

1. Step 1: Combine the minced garlic, rice vinegar, soy sauce, toasted sesame oil, brown sugar monkfruit, and chili garlic sauce in a jar. Shake well to mix. If needed, warm the sauce for about 10 seconds to help dissolve the sweetener completely.
2. Step 2: Pour the sauce over the very thinly sliced cucumbers. Toss thoroughly to coat all the cucumber slices in the dressing. Garnish with optional toppings like sesame seeds, green onions, and chopped peanuts if desired before serving.

Tips & Variations

• Use a mandoline slicer to achieve evenly thin cucumber slices for the best texture.
• For a less spicy salad, reduce or omit the chili garlic sauce.
• Swap brown sugar monkfruit with regular brown sugar or honey if preferred.
• Add a splash of lime juice for a fresh citrus twist.

Storage

Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will release water over time, so it’s best eaten fresh. Toss again before serving if dressing separates.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar monkfruit?

Yes, regular brown sugar or white sugar can be used as a substitute. Adjust the quantity to taste if needed.

How long should I marinate the cucumbers in the dressing?

The salad can be served immediately after tossing, but letting it sit for 10-15 minutes allows the flavors to meld for a tastier result.

Easy Asian Cucumber Salad Recipe

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★★★★★

4.4 from 55 reviews

This Easy Asian Cucumber Salad is a refreshing, light, and flavorful side dish perfect for any meal. Featuring thinly sliced cucumbers tossed in a tangy and slightly spicy dressing made with rice vinegar, soy sauce, toasted sesame oil, and a hint of chili garlic sauce, this salad is both quick to prepare and packed with bold Asian-inspired flavors. Ideal as a cooling accompaniment during warm weather or as a crunchy snack, it includes optional toppings like green onions, sesame seeds, and peanuts for added texture and taste.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Cucumber Salad

• 4 cups very thinly sliced cucumber

Dressing

• 1 tablespoon minced garlic
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown sugar monkfruit
• 1 teaspoon chili garlic sauce

Optional Toppings

• Green onions, chopped
• Sesame seeds
• Peanuts, chopped

Instructions

1. Prepare the Dressing: Combine the minced garlic, rice vinegar, soy sauce, toasted sesame oil, brown sugar monkfruit, and chili garlic sauce in a jar. Shake well until all ingredients are thoroughly mixed. If the sweetener hasn’t fully dissolved, warm the sauce for about 10 seconds to help it incorporate smoothly.
2. Toss Cucumbers with Dressing: Pour the prepared dressing over the thinly sliced cucumbers. Use a spoon or tongs to gently toss, ensuring every cucumber slice is evenly coated with the flavorful dressing.
3. Add Optional Toppings: Garnish the salad with chopped green onions, sesame seeds, and chopped peanuts to introduce extra crunch and enhance the salad’s texture and flavor profile.

Notes

• For best results, slice cucumbers very thinly using a mandoline or sharp knife to ensure even coating and texture.
• Customize the heat level by adjusting the amount of chili garlic sauce.
• The salad tastes even better if allowed to chill in the refrigerator for 30 minutes before serving, allowing flavors to meld.
• Use monkfruit sugar as a low-calorie alternative to regular brown sugar to keep the dish lighter.
• For a gluten-free option, ensure soy sauce used is gluten-free tamari.

Keywords: Asian cucumber salad, easy cucumber salad, no-cook salad, light side dish, quick Asian salad, low calorie salad, healthy cucumber recipe