Name: Asian Cucumber Salad
Prep time: 15 min
Total time: 1 h 15 min
Ingredients: 6 small cucumbers, English or Persian varieties work best for this recipe; 6 garlic cloves, pressed or minced; 2 tablespoons sesame oil, use toasted for deeper flavor; 3 tablespoons soy sauce, or tamari for a gluten-free option; 2 tablespoons rice vinegar, white or unseasoned; 1 teaspoon red chili flakes, adjust to your heat preference; 1 tablespoon white sesame seeds, toasted for extra nuttiness; 1 teaspoon black sesame seeds, adds visual interest and depth; 1 teaspoon brown sugar, balances the salty and tangy flavors; Optional toppings: fresh cilantro, mint, scallions, peanuts, cashews, or minced fresh ginger

Description

This Asian Cucumber Salad features crisp spiralized cucumbers coated in a savory and tangy dressing of sesame oil, soy sauce, rice vinegar, and fresh garlic, topped with toasted sesame seeds and a hint of heat from red chili flakes. It’s the perfect light and refreshing side dish for busy weeknights or a make-ahead addition to any meal prep routine.

Ingredients

Scale

6 small cucumbers, English or Persian varieties work best for this recipe
6 garlic cloves, pressed or minced
2 tablespoons sesame oil, use toasted for deeper flavor
3 tablespoons soy sauce, or tamari for a gluten-free option
2 tablespoons rice vinegar, white or unseasoned
1 teaspoon red chili flakes, adjust to your heat preference
1 tablespoon white sesame seeds, toasted for extra nuttiness
1 teaspoon black sesame seeds, adds visual interest and depth
1 teaspoon brown sugar, balances the salty and tangy flavors
Optional toppings: fresh cilantro, mint, scallions, peanuts, cashews, or minced fresh ginger

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Instructions

Position the Cucumbers: Place each cucumber between two chopsticks or wooden spoons to act as a guide for your knife.
Make Diagonal Cuts: Cut the cucumber at a 45-degree angle, but do not cut all the way through. Leave about 1/4 inch of the cucumber intact at the base to keep it together.
Complete the Spirals: Flip the cucumber over and slice straight down perpendicular to your first cuts, creating beautiful criss-cross spirals that look decorative and increase surface area for the dressing.
Place the prepared cucumbers in a large mixing bowl, arranging them so the spiralized texture is visible.
Pour the sesame oil, soy sauce, and rice vinegar over the cucumbers, then scatter the pressed garlic, chili flakes, white sesame seeds, and black sesame seeds on top.
Add the brown sugar and gently toss everything together, making sure the cucumbers are evenly coated in the dressing and all ingredients are well combined.
Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to fully develop and intensify. Serve chilled.

Prep Time: 15 minutes