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–+ servings
Asian Cucumber Salad

Fresh and Crunchy Asian Cucumber Salad in Just 5 Minutes

A quick and refreshing Asian Cucumber Salad that elevates any meal with vibrant flavors and crunch, perfect for busy nights.
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Prep Time 5 minutes
Chilling Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Asian
Calories: 98
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 mini Cucumbers Choose smaller varieties for maximum flavor
  • 2 cloves Garlic Mince for best results
For the Dressing
  • 1/4 cup Low Sodium Soy Sauce Key flavor enhancer
  • 1 tablespoon Sugar Adjust according to taste
  • 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar
  • 1/2 teaspoon Korean Chili Powder Adjust for heat preference
  • 1 teaspoon Chili Oil Add based on heat preference
  • 1 teaspoon Sesame Oil Adds nutty aroma and flavor
For Toppings
  • 1 tablespoon Sesame Seeds Can be toasted for extra flavor
  • 2 tablespoons Crushed Roasted Peanuts Substitute with cashews if desired

Equipment

  • mixing bowl
  • colander
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Wash mini cucumbers under cool water and slice into 1/3-inch thick pieces. Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 10 minutes.
  2. In a mixing bowl, combine soy sauce, sugar, rice vinegar, Korean chili powder, chili oil, sesame oil, minced garlic, sesame seeds, and crushed peanuts. Whisk until blended.
  3. Pat the drained cucumbers dry and mix them into the dressing bowl, tossing gently until well coated.
  4. Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to meld flavors before serving.

Nutrition

Serving: 1servingCalories: 98kcalCarbohydrates: 12gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

For best flavor, serve immediately after mixing. For meal prep, dressing can be prepared in advance and stored in the fridge for up to 3 days.

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