Easy Asian Cucumber Salad | Clean Eating Recipes
I’ve got a soft spot for anything crisp, cool, and a little tangy—and this Asian cucumber salad hits every note. It’s the kind of dish that makes you feel light but totally satisfied. Picture crunchy cucumber slices soaked in a mix of soy sauce, rice vinegar, and sesame oil. The flavor is bright and refreshing, like a quick spa day for your taste buds.
I first made this after coming home from a trip where I’d eaten my way through half of Tokyo. I couldn’t stop thinking about the side salads served with every meal—simple, honest food that doesn’t try too hard. This version brings that same calm, balanced flavor home. We’re talking minimal effort and maximum reward.
Whether you call it a japanese cucumber salad recipe, a chinese cucumber salad recipe, or just your new favorite recipe for cucumber salad, this dish belongs on your clean eating recipes list. It’s perfect for warm days or when your fridge feels like it’s full of nothing but cucumbers. And let’s be honest—we’ve all been there. The hint of rice vinegar and sesame oil ties everything together in this asian cucumber recipe. It’s an asian cucumber salad recipe rice vinegar fans will make again and again.
Servings: 4 servings
Ingredients
- 2 medium cucumbers, thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional)
- 1 garlic clove, minced
- 1 teaspoon sesame seeds
- 1 green onion, finely sliced
- Crushed red pepper flakes (optional, for spice)
Instructions
- Slice the cucumbers and sprinkle them with salt. Let them sit for 10–15 minutes to draw out excess water, then drain and gently pat dry.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic.
- Toss the cucumbers in the dressing until well coated.
- Top with sesame seeds, sliced green onions, and a pinch of red pepper flakes if you like heat.
- Serve chilled or at room temperature for a light, refreshing bite.