Print

The Ultimate Quick & Tangy Asian Cucumber Salad (Viral TikTok Style)

Close-up of vibrant green slices of asian cucumber salad tossed in a savory dressing with sesame seeds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this crisp, refreshing Asian cucumber salad in under 20 minutes. You get a tangy, savory side dish with a perfect crunch, featuring sesame oil and rice vinegar.

Ingredients

Scale
  • 3 large English or Persian cucumbers
  • 1 teaspoon salt (for drawing out water)
  • 3 tablespoons rice vinegar
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon chili garlic sauce (or to taste)
  • 1 clove garlic, minced
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions

  1. Wash the cucumbers well. Slice them thinly, about 1/8 inch thick. If using large cucumbers, you can slice them in half lengthwise first.
  2. Place the cucumber slices in a medium bowl. Sprinkle with 1 teaspoon of salt. Toss to coat and let them sit for 10 minutes. This draws out excess water, keeping your salad crisp.
  3. While the cucumbers rest, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, chili garlic sauce, and minced garlic until the sugar dissolves.
  4. After 10 minutes, gently squeeze handfuls of the salted cucumbers to remove as much liquid as possible. Discard the liquid. This step is key for a crunchy texture.
  5. Return the drained cucumbers to the bowl. Pour the dressing over them and toss everything together until the cucumbers are evenly coated.
  6. Transfer the salad to a serving dish. Sprinkle the toasted sesame seeds over the top just before serving. You can serve this immediately or chill it for 15 minutes for a colder, more refreshing taste.

Notes

  • For a smashed texture, lightly crush the cucumber slices with the flat side of a knife before slicing them into chunks.
  • If you want a stronger garlic flavor, let the minced garlic sit in the dressing for 5 minutes before tossing with the cucumbers.
  • This salad is best eaten the day it is made for maximum crispness.

Nutrition

Find it online: https://juliameal.com/asian-cucumber-salad-recipe-15-minutes/