Easy Asian Cucumber Salad

Prep Time 10

Total Time 10

Servings 2

For the Salad
2 English cucumbers or 4 small Persian cucumbers thinly sliced
1 tsp salt optional, for drawing out moisture
2 green onions sliced
1 tbsp sesame seeds toasted
Optional: 1 small carrot julienned
Optional add-ins: thinly sliced red bell pepper fresh cilantro or mint, chopped peanuts or cashews
For the Dressing
2 tbsp soy sauce or tamari for gluten-free
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or sugar
½ tsp red pepper flakes adjust to taste
1 small garlic clove minced
Optional: ½ tsp grated ginger

Slice cucumbers thinly. For extra crispness, sprinkle lightly with salt, let sit 10 minutes, then pat dry.
Place cucumbers in a bowl with green onions and any optional vegetables.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, red pepper flakes, and ginger (if using).
Pour the dressing over the cucumbers. Gently toss until evenly coated.
Sprinkle toasted sesame seeds and optional peanuts or herbs on top.
Chill 10–15 minutes before serving for flavors to meld.

Store in an airtight container in the fridge up to 1 day; best eaten fresh.

Keep dressing separate if prepping ahead and mix just before serving.

Adjust spice with more red pepper flakes or sliced chili.

Add proteins like shrimp, cooked chicken, or tofu to make it a full meal.

Works well as a side for grilled meats, dumplings, spring rolls, rice, or noodle bowls.