I love cucumber, it’s so light, fresh and healthy. However, cucumber by itself doesn’t have much of a flavor.
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One of my favorite recipes for cucumber is Asian cucumber salad, which is packed full of flavors and utterly delicious.
The key to making a great Asian cucumber salad lies in the dressing. My recipe is garlicky, spicy, savory, with just a touch of sweetness and tartness. The cucumber is crunchy so every bite is bursting with flavors.
Chill the cucumber in the refrigerator for the best results. Asian cucumber salad is a great appetizer, which help to stimulate a healthy appetite. Try my recipe and I am sure you will like it.
How Many Calories per Serving?
This recipe is only 95 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Asian Cucumber Salad
- 1 cucumber (about 8 oz. (226 g))
- 3/4 teaspoon salt or to taste
- 2 cloves garlic (minced)
- 1 teaspoon apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon Korean chili powder or regular chili powder
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
- sesame seeds for garnishing
- Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.
- Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.
- Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
The recipe calls for salting the cucumbers and then, ***draining the cucumber water***. Does that mean that the cucumbers should be placed in salted water which is later drained, or should I drain the water that accumulates as the cucumbers sit? Am I overthinking this? LOL
Drain the salt water that accumulates after letting it sit for the 15 mins. – I get what you mean.
WOW… amazing flavor and so good. You can’t go wrong with this recipe.
How long can this sit in the fridge if I made extra?
Overnight is fine.
i made the recipe a week ago and just today ate the last of these delicious sliced cucumbers today – and they were still crisp and yummy. So i’d say a week, but no longer because of the raw garlic. If they were totally submerged in vinegar, they’d become pickles and would be safe to eat for months, just like any pickles.
I make this with less sugar, a dash of fish sauce, and the little cucumbers that come in a bag. I smash the cucumbers after cutting them into large chunks. That releases juices into the dressing and gives the dressing all sorts of nooks and crannies to adhere to. One of my favorite salads. I love all your recipes. Thank you for sharing!
I added a dash of soy sauce to balance the sweetness as I found the recipe a little sweet as written. Definitely will make it again as all of the other ingredients balanced perfectly!
I am eating this right now with Jasmine rice and ginger. I tasted the sauce and it was so delicious I made more but didn’t add sugar. This is a keeper!
I used a little sweet chili sauce since I didn’t have chili oil, and added in a little more sesame oil and it was delish!
Can I use rice vinegar instead of acv and leave off the red pepper powder?
Yes it’s fine!
This is delicious. I used truvia in place of real sugar and it was great!