Asian Cucumber Salad with Ginger Soy Dressing

Name: Asian Cucumber Salad with Ginger Soy Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 large english cucumbers (or 8 small pickling cucumbers); 1/2 teaspoon salt; 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon honey (or more to taste); 1 teaspoon fresh minced ginger (or 1/4 teaspoon dried ginger); 1/2 teaspoon chili flakes; 1 tablespoon toasted sesame seeds; 4 green onions (finely sliced)

5 steps

Prep:10minCook:20min

Updated at: Sun, 12 Jul 2026 14:28:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories89.2 kcal (4%)

Total Fat4.7 g (7%)

Carbs11.3 g (4%)

Sugars7 g (8%)

Protein2.4 g (5%)

Sodium740.9 mg (37%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2english cucumbers

large, or 8 small pickling cucumbers

½ teaspoonsalt

3 tablespoonsrice vinegar

2 tablespoonssoy sauce

1 tablespoonsesame oil

1 tablespoonhoney

or more to taste

1 teaspoonginger

fresh minced, or 1/4 teaspoon dried ginger

½ teaspoonchili flakes

1 tablespoontoasted sesame seeds

4green onions

finely sliced

Instructions

Step 1

1. Thinly slice the cucumbers. I like to use a mandolin, but you can also slice evenly by hand with a knife.

Step 2

2. Sprinkle salt over the cucumbers and let them sit for 10 minutes while you prepare the dressing. At the end of the 10 minutes, drain liquid released from the cucumbers.

Step 3

3. To make the dressing, whisk together the rice vinegar, soy sauce, oil, honey, ginger, chili flakes, and sesame seeds.

Step 4

4. Add cucumbers, green onions, and dressing to a bowl, and toss to coat. Chill in the refrigerator for 20 minutes to allow the flavors to meld.

Step 5

5. Serve chilled. Salad is best fresh but can be saved for up to 2 days.

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