Can I make this quick asian cucumber salad recipe without sugar?

Yes, you can certainly skip the sugar or use a natural sweetener like honey or maple syrup. The goal of the sweetener is just to balance the sharpness of the vinegar, so feel free to adjust the amount to suit your personal taste preferences.

What if I don't have rice vinegar?

If you don't have rice vinegar on hand, apple cider vinegar is the next best substitute. It has a fruitier note but still provides the necessary acidity. White wine vinegar can also work, though it is a bit more pungent, so you may want to use slightly less.

Is this quick asian cucumber salad recipe spicy?

The spice level is completely up to you. If you leave out the chili flakes or chili oil, the salad is very mild and family-friendly. If you love heat, you can add extra chili or even some fresh sliced jalapeños for a bigger kick.

Should I peel the cucumbers first?

If you are using Persian or English cucumbers, there is no need to peel them. The skins are thin and contain many vitamins. However, if you only have regular garden cucumbers with thick, waxy skin, you might want to peel them or remove strips of skin to make them easier to chew.

Quick Asian Cucumber Salad Recipe - Easy 15-Minute Side Dish

Name: The Ultimate Quick Asian Cucumber Salad
Prep time: 12 min
Cook time: 1 min
Total time: 13 min
Cuisine: Asian
Ingredients: 2 large English cucumbers, thinly sliced; 1 teaspoon sea salt; 3 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 tablespoon honey or granulated sugar; 2 cloves garlic, minced; 1 teaspoon red chili flakes; 1 tablespoon toasted sesame seeds; 2 tablespoons sliced green onions

Ingredients

Scale

2 large English cucumbers, thinly sliced
1 teaspoon sea salt
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey or granulated sugar
2 cloves garlic, minced
1 teaspoon red chili flakes
1 tablespoon toasted sesame seeds
2 tablespoons sliced green onions

Instructions

Step 1: Slice Cucumbers – Use a knife or mandoline to cut cucumbers into thin, uniform rounds.
Step 2: Salt Slices – Toss cucumbers with salt in a colander and let sit for 5 minutes to extract moisture.
Step 3: Drain Liquid – Rinse cucumbers briefly and pat them thoroughly dry with a clean kitchen towel.
Step 4: Prepare Dressing – In a large bowl, whisk together vinegar, soy sauce, sesame oil, sugar, garlic, and chili flakes.
Step 5: Toss Salad – Add the dried cucumber slices to the bowl and toss until every slice is well coated.
Step 6: Garnish Dish – Sprinkle with toasted sesame seeds and green onions before serving immediately.

Notes

For the best texture, serve immediately. If prepping ahead, keep the dressing separate until just before serving to maintain crunch.

Author: Mike
Prep Time: 12 minutes
Cook Time: 1 minute
Category: Side Dish
Method: No-Cook / Mixing
Cuisine: Asian
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 82 kcal
Sugar: 5g
Sodium: 420mg
Fat: 4.2g
Saturated Fat: 0.6g
Unsaturated Fat: 3.6g
Trans Fat: 0.01g
Carbohydrates: 10g
Fiber: 1.8g
Protein: 1.5g
Cholesterol: 0.1mg

Keywords: cucumber salad, Asian side dish, quick recipe, refreshing salad, spicy cucumber