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Asian Cucumber Salad

AT

By

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 19, 2026

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This refreshing Asian cucumber salad features crisp, lightly scored cucumbers tossed in a savory-sweet dressing of rice vinegar, soy sauce, sesame oil, and chili oil. Quick to prepare and bursting with flavor, it makes a perfect side dish or light appetizer.

4 servings
Capolavoro Score 4.5/5 · 13 votes
Asian Cucumber Salad

Ingredients

  • 1.5 lb Cucumbers
  • 1 tsp Salt
  • 2 tbsp Rice Vinegar
  • 2 tbsp Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Sugar
  • 3 garlic
  • 1 1/2 tsp oil
  • 2 tsp Toasted Sesame Seeds
  • 2 Onions

Instructions

  1. 1

    Run the tines of a fork down the length of each cucumber to lightly score the skin. This helps the dressing adhere better. Slice the cucumbers thin, about one-eighth inch thick.

  2. 2

    Place the cucumbers in a bowl, sprinkle with salt, and let them sit for to 20 minutes. This step draws out excess moisture and keeps the salad crisp.

  3. 3

    While the cucumbers rest, prepare the dressing. Combine the rice vinegar, soy sauce, sugar, and garlic in a bowl. Whisk until the sugar is fully dissolved.

  4. 4

    Pour the liquid extracted from the cucumbers out of the bowl. Pat the cucumbers dry with paper towels. Pour the dressing over the cucumbers and toss until evenly coated.

  5. 5

    Finish by adding green onions, toasted sesame seeds, and chili oil. Serve chilled.

Ago's Notes

  • Adjust salt to taste based on your canned goods.

Let the crisp cucumbers and bright vinegar mingle with the toasted sesame notes-this salad is a quiet celebration of freshness, balance, and the joy of simple, thoughtful flavors. Enjoy it with a spoon, or better yet, with a fork and a friend.

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