Asian Cucumber Salad That Doesn't Get Watery — Finally
This Asian cucumber salad is crispy, tangy, and never watery—thanks to one simple salting trick. Ready in 10 minutes and perfect for BBQs, meal prep, or as a bright side to any meal.
Equipment
- Chef's Knife
- Mandoline (optional)
- Colander
- Kitchen towel
- Mixing Bowl
- Measuring spoons
- Whisk
Ingredients
Cucumber Prep
- 1.5 pounds English or Persian cucumbers (about 2 large English or 6-8 Persian)
- 1 teaspoon kosher salt (for draining)
Dressing
- 3 tablespoons unseasoned rice vinegar
- 2 teaspoons soy sauce or tamari (for gluten-free)
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
To Finish
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Slice cucumbers into thin rounds, about ⅛ to ¼ inch thick. If using English cucumbers, halve lengthwise then slice into half-moons for even pieces.
- Toss cucumber slices with 1 teaspoon kosher salt in a large colander set over a bowl or sink. Let drain for at least 15–20 minutes to draw out excess water.
- Transfer salted cucumbers to a clean kitchen towel or paper towels. Gather into a bundle and squeeze gently but firmly to remove liquid, leaving cucumbers crisp and slightly tacky.
- In a mixing bowl, whisk together rice vinegar, soy sauce (or tamari), sesame oil, sugar, garlic slices, and red pepper flakes until sugar dissolves. Taste and adjust seasoning.
- Add the squeezed cucumbers to the dressing and toss to coat. Let sit 5 minutes to absorb flavors, but not longer to keep crunch.
- Just before serving, sprinkle with toasted sesame seeds and sliced scallions. Toss once more and serve immediately or within a couple hours for peak crispness.
Notes
Don't skip the salting step—it's the secret to a crunchy, never-soggy salad. Slice garlic instead of mincing for a milder flavor. For meal prep, store cucumbers and dressing separately; dressed salad is best eaten within hours. Not freezer-friendly.