Description
You know that crispy, tangy, slightly spicy cucumber salad you get at your favorite Asian restaurant that somehow makes you crave it for days afterward? Yeah, this is that. Except now you can make it at home in literally 10 minutes with ingredients you probably already have hanging out in your pantry.
We’re talking paper-thin cucumber slices swimming in a glossy, addictive dressing that’s equal parts sweet, sour, salty, and just spicy enough to wake up your taste buds. It’s the kind of side dish that steals the show from whatever main course you thought was the star. My friend brought this to a potluck and three different people cornered her for the recipe before she even finished eating. That’s the power we’re dealing with here.
Ingredients
For the Cucumbers:
- 2 large English cucumbers (or 4–5 regular cucumbers)
- 1 tsp salt
For the Magic Dressing:
- 3 tbsp rice vinegar (or white vinegar in a pinch)
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp sugar (or honey)
- 1 tsp minced fresh ginger
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 tsp salt
For the Finishing Touches:
- 2 tbsp sesame seeds (white or black, your choice)
- 2 green onions, thinly sliced
- Extra red pepper flakes for sprinkling
Instructions
Wash your cucumbers and slice them as thin as humanly possible. We’re talking paper-thin here, people. Use a mandoline if you have one (watch your fingers!), or just channel your inner zen master with a sharp knife.
If using regular cucumbers, peel them and scoop out the seeds. English cucumbers can keep their skin and seeds — they’re less bitter.
Toss the cucumber slices with 1 teaspoon of salt in a large bowl. Mix well and let them sit for 10-15 minutes. This draws out excess water and makes them perfectly crispy.
After the time’s up, drain the cucumbers and give them a good squeeze with your hands or press them in a clean kitchen towel to remove as much water as possible. This step is crucial — skip it and you’ll have watery sadness instead of crispy perfection.
While the cucumbers are doing their salt thing, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, red pepper flakes, and salt until the sugar dissolves completely.
Taste and adjust — want it sweeter? Add more sugar. Spicier? More red pepper flakes. Tangier? Hit it with more vinegar. This is your moment to make it perfect for your taste buds.
Add the drained cucumbers to the dressing and toss gently but thoroughly. You want every single slice coated in that glossy goodness.
Sprinkle with sesame seeds and green onions, toss once more, and you’re done. Seriously, that’s it.
This is delicious immediately, but if you can resist for 30 minutes to an hour, the flavors meld together in the most incredible way. It keeps in the fridge for up to 3 days, getting more flavorful as it sits.
Notes
- Perfect alongside Korean BBQ, teriyaki chicken, or any grilled meat
- Awesome on top of rice bowls or grain bowls
- Makes a great palate cleanser between rich dishes
- Fantastic as a light lunch with some grilled tofu or shrimp on top
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~45 kcal