Asian Cucumber Salad

4.56 from 467 votes

Refreshing, crunchy, and bursting with flavor, this quick Asian cucumber salad recipe won't be another boring side dish on your table. It's a healthy appetizer made with simple ingredients like cucumber, sesame oil, and Asian spices!

Prep Time5

Additional Time15

Total Time20

Course: Appetizer

Cuisine: Asian Recipes

Keyword: Asian Cucumber Salad

Servings: people

Calories: 95kcal

Author: Bee Yinn Low

Ingredients

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

Instructions

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. Drain the salt water from the cucumber after chilling.
Add the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved. Toss well.
Top with sesame seeds and serve immediately.

Video

Notes

After slicing the cucumbers, add salt and chill in the refrigerator for 15 minutes. This step will draw out excess moisture that will keep the salad crisp.
Chill the cucumber salad at least 30 minutes before serving for the best flavors.
This cucumber keeps well in for 1 to 2 days, but it’s best served immediately. The longer it sits, the more watery the salad becomes.

Nutrition