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A fresh Asian cucumber salad with chili flakes and sesame seeds in a clear bowl

Quick way to grow Asian Cucumber Salad recipe Asian Cucumber Salad

This refreshing Asian Cucumber Salad is quick to prepare and perfect for a light side dish. It features crisp cucumbers tossed in a flavorful dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 medium cucumbers
  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1 clove garlic minced
  • 1/2 tsp red pepper flakes optional

Equipment

  • Mandoline (optional)
  • Mixing Bowl
  • Whisk

Method
 

Preparation
  1. Wash and thinly slice the cucumbers; you can use a mandoline for uniform slices.
  2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and red pepper flakes (if using).
Combine and Serve
  1. Pour the dressing over the sliced cucumbers and toss gently to coat evenly.
  2. For best results, let the salad chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.

Notes

For extra crunch, you can add some toasted sesame seeds before serving, or a sprinkle of chopped peanuts for a different texture. This salad is best served fresh but can be stored in the refrigerator for up to 2 days.