Description
A quick, crunchy, and spicy Asian cucumber salad that is perfect for meal prep. This low-calorie, high-volume dish stays crisp for days thanks to a simple salting technique that prevents sogginess.
Ingredients
Scale
- 2 large English cucumbers (or Persian cucumbers)
- 1 teaspoon kosher salt
- 3–4 cloves garlic, minced
- 1–2 tbsp chili garlic sauce or chili oil
- 3 tbsp unseasoned rice vinegar
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp toasted sesame oil
- 1 tsp white vinegar
- 1 tsp sugar or honey (optional, omit for keto)
- 1 tbsp toasted sesame seeds
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
- Wash cucumbers and slice them into half-moon pieces, about 1/4 inch thick. If using English cucumbers, you can leave the skin on; if using standard cucumbers, peel if the skin is thick or waxy. Scrape out large seeds if present to reduce moisture.
- Place sliced cucumbers in a large bowl and sprinkle with kosher salt. Toss to coat evenly and let sit at room temperature for 10-15 minutes to draw out excess water.
- Transfer the salted cucumbers to a clean kitchen towel or cheesecloth. Gather the edges and squeeze tightly over the sink to remove as much liquid as possible. The cucumbers should feel firm and dry.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and white vinegar until the sugar is dissolved. Stir in the minced garlic and chili garlic sauce or chili oil.
- Place the dried cucumbers back into the mixing bowl. Pour the dressing over them and toss gently to coat evenly. Add cilantro and sesame seeds if using.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and cucumbers to absorb the dressing. Serve cold.
- Portion into airtight glass containers for meal prep. Store in the refrigerator for up to 4 days.
Notes
Salting and squeezing the cucumbers is the most critical step to prevent a watery salad. Use English or Persian cucumbers for the best texture. Toast sesame seeds in a dry pan for 1-2 minutes until golden for better flavor. This salad improves in flavor after sitting in the fridge for a few hours.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 45
- Sugar: 2
- Sodium: 350
- Fat: 3
- Saturated Fat: 0.5
- Carbohydrates: 4
- Fiber: 1
- Protein: 1
Keywords: spicy cucumber salad, meal prep, low calorie, Asian salad, keto friendly, gluten free option, quick snack, healthy lunch