Asian Cucumber Salad That's Crunchy, Tangy, and Ready in 25 Minutes
Cold, crisp, and obnoxiously easy – this Asian cucumber salad is the bright side dish you'll turn to all summer. Salting the cucumbers first keeps them crunchy, and the garlic-sesame dressing clings to every craggy edge. Ready in 25 minutes, start to finish.
Equipment
- Chef's Knife
- Cutting Board
- Large Bowl
- Small bowl or measuring cup
- Colander
Ingredients
- 2 large English cucumbers (about 1 1/2 lbs)
- 1 1/2 tsp kosher salt (Diamond Crystal; use 1 tsp Morton's)
For the dressing
- 3 tbsp unseasoned rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 2 tsp toasted sesame oil
- 2 tsp sugar (white, honey, or maple syrup)
- 2 cloves garlic, grated
- 1/2 tsp red pepper flakes (or to taste)
- 1 tbsp sesame seeds, toasted
Instructions
- Smash the cucumbers with the side of a chef's knife until they crack open. Cut crosswise into bite-sized chunks (about 1 inch). The rough edges grab dressing better than clean slices.
- Toss the cucumber chunks with the salt in a large bowl. Transfer to a colander set over a bowl (or leave in the bowl). Let sit for 10 minutes. You'll see water pooling – that's the salt doing its job.
- While the cucumbers sit, whisk together the rice vinegar, soy sauce, toasted sesame oil, sugar, and grated garlic in a small bowl until the sugar dissolves. The smell of garlic and sesame oil mixing is the first sign you're on the right track.
- Pour off the liquid that collected from the cucumbers. Do not rinse them – a little residual salt adds flavor.
- Pour the dressing over the drained cucumbers. Toss well to coat every piece. The dressing should cling to the rough edges.
- Transfer to a serving bowl. Sprinkle with toasted sesame seeds and red pepper flakes. Let sit 5 minutes before serving so the flavors marry. The five-minute rest is worth it.
Notes
Storage: This salad is best within 2 hours of dressing. For meal prep, store the salted drained cucumbers and the dressing separately in the fridge for up to 3 days. Toss together right before serving. Do not freeze.
Substitutions: Use regular cucumbers – peel and seed them first. Replace soy sauce with tamari for gluten-free. Use low-sodium soy sauce and reduce salt to 1 tsp if needed. Add cilantro, mint, crushed peanuts, or edamame to turn it into a meal.
Pro tip: Don't skip salting – it's the key to crunchy cucumbers. Smashing instead of slicing creates more surface area for the dressing. Toast sesame seeds in a dry pan over medium heat for 90 seconds until fragrant.