This quick and easy Asian Cucumber salad with Ginger Soy Dressing is a crowd favorite! This no cook wonder can be prepped ahead for the perfect busy weeknight side dish!
Prep Time10 minutesmins
Chill Time20 minutesmins
Total Time30 minutesmins
Servings: 4servings
Calories: 93kcal
Ingredients
2largeenglish cucumbersor 8 small pickling cucumbers
Thinly slice the cucumbers. I like to use a mandolin, but you can also slice evenly by hand with a knife.
Sprinkle salt over the cucumbers and let them sit for 10 minutes while you prepare the dressing. At the end of the 10 minutes, drain liquid released from the cucumbers.
To make the dressing, whisk together the rice vinegar, soy sauce, oil, honey, ginger, chili flakes, and sesame seeds.
Add cucumbers, green onions, and dressing to a bowl, and toss to coat. Chill in the refrigerator for 20 minutes to allow the flavors to meld.
Serve chilled. Salad is best fresh but can be saved for up to 2 days.
Notes
Although we mainly serve this cucumber salad as a side dish, it also works wonderfully to add as a topping to other dishes. Try it on top of an Asian style bowl, as a topping on a sandwich, or in a green salad.Substitutions:
Cucumber – Any type of cucumber will work.
Soy Sauce – I use regular soy sauce for this salad but if sodium is a concern for you, you can definitely use low-sodium soy sauce.
Ginger - I like to use fresh or jarred for the best flavor, but you can use dried ginger in a pinch.
How to Store:You put everything into a mason jar, close the lid, and shake! When ready to use, just shake once more and add to the salad.