This Asian cucumber salad is a quick, no-cook side dish with thick-sliced cucumbers dressed in a savory-spicy blend of sesame oil, rice vinegar, soy sauce, and chili crisp. It comes together in under 10 minutes and stays fresh and crisp.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cut cucumbers into thick slices and place them in a bowl.
Sprinkle with kosher salt, stir to combine, and let them sit for 30 minutes to draw out excess water.
After 30 minutes, strain the liquid from the cucumbers and return them to the bowl.
In a separate small bowl, whisk together the dressing ingredients: rice vinegar, soy sauce, and sesame oil.
To the cucumbers, add the sliced green onions, sesame seeds, and chili crisp.
Pour the prepared dressing over the cucumber mixture.
Place a lid on the bowl or container and shake vigorously to combine all ingredients.
You can eat the salad immediately or refrigerate to chill before serving.
Store in an airtight container in the refrigerator for up to 2 days; drain excess liquid before serving day-of or the next day.
Yes, slice the cucumbers and salt them up to 4 hours ahead. Add the dressing and sesame seeds just before serving to keep the salad crisp.
Use red pepper flakes, sriracha, or hot sauce to taste. Adjust the amount based on heat preference.
No, leave the skin on for texture and color. Just slice them thickly so they hold their crunch.
Yes, all ingredients are plant-based, making it naturally vegan and vegetarian.
This recipe serves 4 as a side dish. Double the ingredients for larger groups or meal prep.
Bubble Tea
70 min
Crispy Pork Belly
70 min
Asian Style Tuna Sashimi
10 min
Greek Potato Salad
45 min
Mexican-Style Shrimp Cocktail With Tajín
5 min
Thai Pomegranate Chicken Khao Soi Noodle Soup.
40 min
Vegan Khao Soi - my favorite Chiangmai's Noodle Soup
60 min
Thai Basil Fried Rice
25 min
