Chilled, flavorful and incredibly fresh, this spicy Asian cucumber salad, made with sesame oil and soy sauce, is the perfect summer side dish.
When I’m feeling too lazy to cook vegetables, especially in the summer, I often slice a cucumber, sprinkle it with salt, and serve it as a very lazy side dish.
When I’m willing to make just a little more effort, I make this Asian cucumber salad. Chilled, flavorful and incredibly fresh, it’s the perfect summer side dish.
When making cucumber salad, I almost always default to my trusted recipe for creamy cucumber salad. It’s an easy recipe that goes with almost every main course.
Like all cucumber salads, this Asian cucumber salad is best if allowed to sit a little and marinate. It is also best when served cold.
Asian Cucumber Salad
- 2 large cucumbers, thinly sliced (1 lb.)
- 1/4 cup chopped cilantro
- 1 tablespoon rice vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- Place the sliced cucumbers and cilantro in a large bowl.
- In a small jar, shake the dressing ingredients until well-mixed.
- Pour the dressing over the cucumber and cilantro. Mix.
- Allow to rest 30 minutes in the fridge while you make the rest of your meal, then mix again and serve.