Asian Cucumber Salad
If you’re looking for a quick, fresh side dish to pair with dinner, this salad is a winner. It works beautifully alongside grilled chicken, fish or your favourite rice bowls. If you enjoy easy recipes like this, you might also love the easy weeknight dinners in my shop, filled with simple, family-friendly meals perfect for busy nights.
The combination of soy sauce, sesame oil, garlic and ginger gives this cucumber salad its irresistible flavour, while the crunchy cucumbers keep everything light and refreshing.
Best of all, it takes less than 10 minutes to make, making it perfect for those busy evenings when you want something fresh and delicious without adding extra stress to dinner time.
Asian Cucumber Salad
This Asian cucumber salad recipe combines crisp cucumbers with soy sauce, sesame oil, garlic and ginger for a quick 10-minute side dish that pairs beautifully with chicken, fish and rice bowls.
Ingredients
- 250g pack Qukes (or cucumbers)
- 2–3 cm fresh ginger, grated (about 1 teaspoon)
- 1 garlic clove, crushed
- 1 tablespoon white rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons brown sugar
- 1 teaspoon sriracha
- Pinch chilli flakes (optional)
- Garnish
- 1 teaspoon sesame seeds
Instructions
- Slice the Qukes or cucumbers into thin slices, roughly 5mm thick and place them in a bowl.
- Add the grated ginger, crushed garlic, rice vinegar, soy sauce, sesame oil, brown sugar, sriracha and chilli flakes (if using).
- Gently stir until the cucumbers are well coated in the dressing.
- Alternatively, whisk the dressing ingredients together in a small bowl before pouring over the cucumbers.
- Transfer to a serving bowl and garnish with sesame seeds before serving.
Notes
Top Tips:
- Use Qukes: These small cucumbers stay extra crisp and have fewer seeds, making them perfect for cucumber salads.
- Slice evenly: Try to slice the cucumbers roughly the same thickness so they absorb the dressing evenly.
- Adjust the heat: Add a little extra sriracha if you like a spicier salad or leave it out for a milder version.
- Serve fresh: This salad is best served soon after making so the cucumbers stay crisp.
- Make it ahead: If preparing in advance, keep the dressing separate and toss just before serving.
Nutrition Facts
Calories
48Fat
1 gSat. Fat
0 gCarbs
8 gFiber
2 gNet carbs
6 gSugar
4 gProtein
1 gSodium
283 mgCholesterol
0 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
