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Viral Creamy Asian Cucumber Salad

Cool, crunchy cucumbers tossed in a creamy sesame-soy dressing with garlic, rice vinegar, honey, and fresh green onions. An easy Asian-inspired side dish or snack ready in approximately 20–25 minutes. Serves 4.
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Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Asian-Inspired, Fusion
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 Persian cucumbers fresh cucumbers, sliced into 1/4-inch rounds (approximately 4 cups; or use 1 large English cucumber)
  • 1/2 tsp salt, for draining
  • 2 stalks green onions, thinly sliced
  • 1 tbsp sesame seeds
  • 1/2 tsp chili flakes or chili crisp (optional)
  • 1/3 cup mayonnaise
  • 1 tbsp soy sauce
  • 1 tbsp plain rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, finely minced
  • 1 tsp honey or sugar
  • 1 tsp fresh lime juice (optional)
  • 1/2 tsp fresh ginger, grated (optional)

Equipment

  • cutting board
  • sharp knife
  • Colander
  • large mixing bowl
  • Small mixing bowl
  • whisk
  • Measuring Cups and Spoons
  • Rubber spatula or salad tongs
  • Paper towels or clean kitchen towel
  • Fine grater

Method
 

  1. Wash cucumbers under cool running water and trim the ends.
  2. Slice cucumbers into approximately 1/4-inch-thick rounds and place in a colander or large bowl.
  3. Sprinkle cucumber slices with 1/2 teaspoon salt. Toss gently and let stand 10–15 minutes.
  4. Drain released moisture and pat cucumber rounds thoroughly dry with paper towels or a clean kitchen towel.
  5. Whisk mayonnaise, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and honey or sugar until smooth. Add optional lime juice and grated ginger if desired.
  6. Transfer drained cucumber slices to a clean mixing bowl. Pour dressing over cucumbers and toss gently until evenly coated.
  7. Sprinkle sliced green onions and sesame seeds over salad. Add optional chili flakes or chili crisp.
  8. Serve immediately for maximum crunch or refrigerate 10–15 minutes before serving. Stir gently and serve cold.

Nutrition

Calories: 185kcalCarbohydrates: 8gProtein: 2gFat: 16gSaturated Fat: 2.5gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 510mgPotassium: 280mgFiber: 1.5gSugar: 4gVitamin A: 40IUVitamin C: 7mgCalcium: 50mgIron: 0.8mg

Notes

Prep time: 10 minutes. Draining time: 10–15 minutes. Total time: 20–25 minutes, excluding optional 10–15 minute chilling. Serves 4. Use approximately 4 cups of sliced Persian or English cucumbers. For best texture, salt, drain, and pat cucumbers dry before adding dressing. To prepare ahead, refrigerate cucumber and dressing separately. Store finished salad at 40°F or below and enjoy within 24 hours for best crunch. Use gluten-free tamari and verified gluten-free ingredients for a gluten-free variation. Nutrition estimates are per serving.

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