Asian Cucumber Salad


This delicious side dish pairs well with an Asian-inspired meal or anytime during the warm weather months, when the refreshing flavors help you cool down.


  • 1 Cucumber
  • 1 tsp Kosher Salt
  • 2 stalks of Scallions
  • 1 tbsp Rice Vinegar
  • 1 tsp Sugar
  • 2 tsp Reduced Sodium Soy Sauce
  • 1/4 tsp ground Ginger
  • 1 tsp Sesame Oil
  • 1 clove of Garlic
  • Red Pepper Flakes

Here’s what I did:

Chop up the unpeeled cucumber (seed it too, depending on the variety you use).  Sprinkle with kosher salt and let sit for 10 minutes.

Meanwhile, whisk together the scallions, rice vinegar, sugar, soy sauce, ginger, sesame oil, minced garlic, and a pinch of red pepper flakes in a serving bowl.

Add the cucumbers to the dressing and toss to combine.  Serve cold.


A few notes, FYI:

Make it ahead – You can chop up the cucumbers and make the dressing ahead of time.  Mix the two parts together when you are within two hours of service.

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