Asian Cucumber Salad Recipe
A refreshingly crisp salad featuring lightly smashed cucumbers enveloped in a vibrant, savory dressing that highlights classic Asian flavors. Quick to prepare and bursting with texture, it’s a delightful side dish for any meal.
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Ingredients
- 2 green onions thinly sliced
- 2 medium cucumbers
- 1 tablespoon sesame seeds
- 1 tablespoon sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
Instructions
- Position the cucumbers on a sturdy board and gently crush them with a rolling pin until slightly flattened, then cut them into bite-sized pieces. In a separate bowl, whisk together the minced garlic, soy sauce, rice vinegar, and sweet chili sauce until thoroughly combined to form a dressing. Drizzle the prepared dressing over the smashed cucumbers in a mixing bowl and gently toss to ensure each piece is well coated; allow the salad to rest for 10 minutes so the flavors infuse. Meanwhile, warm a non-stick skillet over medium heat and toast the sesame seeds for 1–2 minutes until aromatic and gently popping. Finish by scattering the toasted sesame seeds and freshly sliced green onions over the cucumbers just before serving.
Notes
To Make Ahead: Prepare the dressing in advance and store it in an airtight jar in the refrigerator for up to a week. When ready to serve, smash the cucumbers, toss them in the dressing, let them marinate briefly, and garnish as instructed.
To Store: Keep any leftover salad in an airtight container in the refrigerator for up to three days. For optimal texture, add the toasted sesame seeds and green onions just before serving.
To Store: Keep any leftover salad in an airtight container in the refrigerator for up to three days. For optimal texture, add the toasted sesame seeds and green onions just before serving.