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Asian Cucumber Salad

Asian cucumber salad with smashed English cucumber pieces in a glossy sesame-soy dressing, finished with chili oil, sesame seeds, and green onion slivers. Crunchy, cool, and lightly spicy with a 1-inch irregular chop and a 20-minute marinade for deep flavor.
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Prep Time 15 minutes
marinating 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian-American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

English cucumbers
  • 3 English cucumbers Use large English cucumbers for the best crunch and fewer seeds.
Salt for draining
  • 1 tsp salt Helps draw out excess water so the salad stays crisp.
Garlic
  • 3 clove garlic Minced garlic that infuses the salad during tossing and marinating.
Dressing
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp chili oil or chili garlic sauce Choose one; use more for extra heat.
  • 1 tsp honey
  • 1 tsp fresh ginger Grated fresh ginger for bright, aromatic flavor.
  • 0.5 tsp red pepper flakes
Garnish
  • 1 sesame seeds Sprinkle generously right before serving for nutty crunch.
  • 1 green onions Slice into thin slivers and top the salad at the end.

Equipment

  • 1 sheet pan

Method
 

Smash and prep the cucumbers
  1. Place the whole cucumbers on a cutting board and use the flat side of a knife or a rolling pin to smash them until they crack, then cut into irregular 1-inch pieces.
  2. Toss the smashed cucumbers with the salt in a colander and let them drain for 15 minutes, then pat them dry.
Make the sesame-soy dressing
  1. Whisk together the rice vinegar, soy sauce, sesame oil, chili oil, honey, fresh ginger, and red pepper flakes until combined and glossy.
Coat, marinate, and serve
  1. Combine the drained cucumbers and minced garlic in a bowl, then pour the dressing over and toss to coat.
  2. Let the salad marinate for at least 20 minutes at room temperature or refrigerate up to 2 hours.
  3. Garnish generously with sesame seeds and sliced green onions just before serving.

Notes

Pro tip: pat the cucumbers dry after salting so the dressing clings instead of pooling. Store covered in the fridge up to 2 days; the cucumbers soften slightly over time. Freezing isn’t recommended. For a lower-sodium swap, reduce the soy sauce to 1 tablespoon and add a splash more rice vinegar to keep the balance.