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Fresh Asian Cucumber Salad Recipe Easy Perfect Rice Vinegar Chili Flakes

fresh asian cucumber salad - featured image

A quick and refreshing Asian cucumber salad featuring crisp English cucumbers tossed in a tangy rice vinegar dressing with a subtle kick of chili flakes. Perfect as a light side dish or snack.

Ingredients

Scale
  • 2 medium English cucumbers, thinly sliced
  • 3 tablespoons rice vinegar
  • 1 teaspoon chili flakes (adjust to taste)
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • Optional: 1 tablespoon chopped cilantro or fresh mint
  • Optional: 1 tablespoon toasted sesame seeds

Instructions

  1. Using a sharp knife or mandoline, slice 2 medium English cucumbers into thin rounds (about ⅛ inch or 3 mm thick). Place the slices in a medium mixing bowl.
  2. Sprinkle ½ teaspoon of salt over the cucumber slices and toss gently. Let them sit for 10 minutes to draw out excess moisture.
  3. In a small bowl, whisk together 3 tablespoons rice vinegar, 1 teaspoon granulated sugar, 1 teaspoon sesame oil, and 1 teaspoon chili flakes. Taste and adjust chili flakes if desired.
  4. After 10 minutes, drain the cucumbers by pouring off excess liquid or using a strainer.
  5. Pour the dressing over the drained cucumbers and toss until evenly coated.
  6. If using, sprinkle chopped cilantro or mint and toasted sesame seeds on top.
  7. Let the salad rest for 10-15 minutes at room temperature before serving to allow flavors to meld.

Notes

Salting and draining cucumbers is key to prevent sogginess and maintain crunch. Letting the salad rest before serving enhances flavor. Adjust chili flakes to control heat. Use toasted sesame oil for authentic nutty aroma. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Keywords: cucumber salad, Asian cucumber salad, rice vinegar salad, chili flakes, easy salad, quick salad, healthy side dish, vegan salad, gluten-free salad