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Asian Cucumber Salad

Asian cucumber salad with smashed English cucumber pieces and a glossy sesame-soy dressing. Cool, spicy, and umami-forward with a red chili oil drizzle, sesame seeds, and green onion slivers.
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Prep Time 15 minutes
marinating 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian-American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 3 English cucumbers
  • 1 tsp salt
Aromatics
  • 3 clove garlic, minced
Dressing
  • 3 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp chili oil or chili garlic sauce
  • 1 tsp honey
  • 1 tsp fresh ginger, grated
  • 0.5 tsp red pepper flakes
Garnish
  • 0.25 cup sesame seeds
  • 2 tbsp sliced green onions

Method
 

Smash and portion the cucumbers
  1. Place whole cucumbers on a cutting board and smash until they crack using the flat side of a knife or a rolling pin. Cut into irregular 1-inch pieces so the dressing can cling to the ridges.
Salt and drain
  1. Toss smashed cucumbers with salt in a colander and let drain for 15 minutes. Pat dry so the final salad stays glossy instead of watery, then set aside.
Make the sesame-soy dressing
  1. Whisk rice vinegar, soy sauce, sesame oil, chili oil, honey, grated ginger, and red pepper flakes until fully combined. Stir until the mixture looks evenly tinted and slightly glossy.
Toss and coat
  1. Combine drained cucumbers and minced garlic, then pour the dressing over them. Toss until every piece is coated and you see a sheen on the cucumbers.
Marinate
  1. Let the salad marinate for at least 20 minutes at room temperature or refrigerate for up to 2 hours. You’ll notice the cucumbers look juicier and more translucent as the dressing sets.
Serve and garnish
  1. Garnish generously with sesame seeds and sliced green onions just before serving. Serve immediately for the freshest crunch and the best sesame-chili aroma.

Notes

For best texture, pat the salted cucumbers very dry before tossing so the dressing clings instead of pooling. Store covered in the refrigerator for up to 2 days; for crunch, add extra green onions and sesame seeds right before serving. Freezing isn’t recommended because cucumber texture breaks down. If you want a lower-sugar version, replace honey with a sugar-free honey-style syrup (use the same amount) while keeping the rest unchanged.