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Kid-Approved Crunchy Asian Cucumber Salad

crunchy asian cucumber salad - featured image
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A quick and easy cucumber salad with a tangy, slightly sweet Asian dressing that even picky eaters will love. Perfect for busy weeknights, this crunchy side dish comes together in under 15 minutes and is always the first to disappear from the table.

Ingredients

Scale
  • 2 large English cucumbers (or 3 medium Persian cucumbers)
  • 1 teaspoon salt
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons rice vinegar (unseasoned)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon fresh ginger, grated (optional)
  • 1 small clove garlic, minced (optional)
  • 1 tablespoon chili oil or sriracha (optional, for heat)
  • 1/4 cup chopped cilantro (optional)
  • 1/4 cup crushed peanuts (optional)

Instructions

  1. Wash cucumbers thoroughly. Leave skin on for English or Persian cucumbers. Slice into thin rounds, about 1/4-inch thick.
  2. Place sliced cucumbers in a large bowl and sprinkle with 1 teaspoon salt. Toss to distribute evenly. Let sit for 10 minutes to draw out moisture.
  3. Transfer cucumbers to a colander and rinse briefly with cold water to remove excess salt. Place in a clean kitchen towel or paper towels and gently squeeze out as much liquid as possible.
  4. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or maple syrup), and optional ginger and garlic until honey is dissolved.
  5. Place dried cucumbers in a clean, dry bowl. Pour dressing over and toss gently to coat. Add sliced green onions and toss once more. Sprinkle toasted sesame seeds on top and give a final gentle toss.
  6. For best flavor, let salad rest at room temperature for 5 minutes before serving to allow flavors to meld.
  7. Transfer to a serving bowl and garnish with extra sesame seeds or green onions if desired. Serve at room temperature or slightly chilled.

Notes

Don’t skip the salting and draining step—it’s crucial for crunch. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Use a light hand with dressing; start with 3/4 and add more if needed. Best served within 30 minutes of making. For prep ahead, slice cucumbers and make dressing separately, then combine just before serving.

Nutrition

Keywords: cucumber salad, Asian salad, kid-friendly, quick side dish, crunchy salad, vegetarian, gluten-free option

Find it online: https://perkypan.com/kid-approved-crunchy-asian-cucumber-salad-recipe/