Description
This Asian Cucumber Salad is a crisp, refreshing, and spicy side dish inspired by the viral TikTok cucumber salad trend. Thinly sliced English cucumbers are tossed with a savory and sweet dressing made from garlic, soy sauce, rice vinegar, sesame oil, and chili crisp, then topped with green onions and sesame seeds for added flavor and texture. It’s a quick, no-cook recipe perfect for summer or as a light appetizer.
Ingredients
Cucumber Salad
- 2 large English cucumbers, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes, optional
Dressing
- 2 garlic cloves, finely minced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon chili crisp or chili oil
- 1/2 teaspoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare the cucumbers: Place the thinly sliced cucumbers in a large bowl. Sprinkle with 1/4 teaspoon salt and let them sit for 10 minutes to draw out excess moisture.
- Drain cucumbers: After 10 minutes, drain any liquid released by the cucumbers to prevent the salad from becoming soggy.
- Make the dressing: In a small bowl, whisk together minced garlic, rice vinegar, soy sauce, sesame oil, honey or maple syrup, and chili crisp until well combined.
- Toss cucumbers with dressing: Pour the dressing over the drained cucumbers and toss thoroughly to ensure all slices are evenly coated with the savory mixture.
- Add garnish: Add sliced green onions and sprinkle sesame seeds over the salad. If you like extra heat, sprinkle with red pepper flakes as desired.
- Chill before serving: Refrigerate the salad for 10 to 15 minutes to allow flavors to meld and serve chilled for the best refreshing taste.
Notes
- English or Persian cucumbers are preferred as they have fewer seeds and a crisper texture.
- For a vegan option, substitute honey with maple syrup.
- Add crushed peanuts for extra crunch and texture.
- Adjust the amount of chili crisp or chili oil to suit your preferred spice level.
- Best served fresh while the cucumbers retain their crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
