Crunchy Asian Cucumbers Recipe

This Asian cucumbers recipe is made with crisp mini cucumbers tossed in a tangy sesame soy dressing with garlic, ginger, green onions, and a little heat from red pepper flakes. It comes together in about 20 minutes, works great as a quick no-cook side dish, and can easily be made gluten-free or sugar-free with a few simple swaps.

Prep Time10

chill30

Total Time40

Course: Salad, Side Dish

Cuisine: Asian

Diet: Diabetic, Gluten Free

Keyword: Asian cucumbers recipe

Method: No Cook

Servings: servings (1 cup each)

Author: Ashley McCrary

Ingredients

5 mini cucumbers thinly sliced
3 green onions chopped
2 cloves garlic finely minced
1 small shallot finely chopped
2 1/2 tbsp soy sauce sub tamari or coconut aminos
1/4 cup rice vinegar can sub apple cider vinegar
1 tsp sesame oil
2 tsp honey or monk fruit for sugar-free
1/2 tsp red pepper flakes adjust to taste
1/2 tsp freshly grated ginger or 1/4 tsp ginger powder
Sesame seeds as garnish if desired

Instructions

Thinly slice the mini cucumbers and add them to a large bowl along with the chopped green onions. Toss gently to combine and set aside.
In a small bowl, whisk together the tamari (or coconut aminos), rice vinegar, garlic, sesame oil, honey, red pepper flakes, ginger, and salt until well combined. Stir in the finely chopped shallot. Pour the dressing over the cucumber mixture and toss until everything is evenly coated.
Let the cucumbers marinate for 15–20 minutes to allow the flavors to soak in. Serve chilled or at room temperature.
Garnish with sesame seeds, green onions and more red pepper flakes, if desired. Store leftovers in an airtight container in the refrigerator for up to 2–3 days.

Notes

Slice the cucumbers thin enough that they absorb the dressing quickly, but not paper thin or they’ll soften too fast in the fridge.
If your cucumbers release extra liquid after sitting, just toss everything together again before serving.
Fresh ginger gives the dressing a brighter flavor, but ginger powder still works well when you need a quicker option.
Start with less red pepper flakes if you’re serving this to kids or anyone sensitive to spice. The heat sneaks up a little more as the cucumbers sit.
This salad tastes best after about 15 to 20 minutes of marinating. That gives the cucumbers enough time to soak up flavor without losing their texture.
Store leftovers in an airtight container in the fridge for 2 to 3 days. The cucumbers will continue releasing liquid as they sit, so the dressing may thin out a bit by the second day.
If you want to prep this ahead of time for dinner or a gathering, you can whisk together the dressing and slice the cucumbers separately, then toss everything together about 20 minutes before serving.

Nutrition