Asian-Style Cucumber Salad

Total Time
1hr 5mins
Prep 1 hr
Cook 5 mins

These cucumbers are so tasty and addictive. This can be served as a side dish to almost any kind of meat. You can make it to any level of heat as you like. I love the crisp, crunchy, spicy and sweet taste that goes on all at once!

Ingredients Nutrition


  1. Place in a bowl the cubed cucumbers and kosher salt, toss to coat.
  2. Let stand for 1 hour at room temperature.
  3. Transfer to colander, rinse lightly under cold running water, drain, and place in a bowl.
  4. Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot.
  5. Add the red pepper flakes and cook, stirring 15 seconds.
  6. Add garlic, rice vinegar, and honey and stir-fry 30 seconds.
  7. Turn off heat, add cucumbers and toss to coat.
  8. Transfer to a bowl, let cool and chill for at least 3 hours or overnight.
  9. Cucumbers will keep for up to one week.
Most Helpful

This is tasty and used things I had on hand. I may cut back on the Sesame OIl a bit next time but since you really don't eat all of that oil, it's not as bad as it seems. A nice compliment to an asian themed meal.

MollyJ July 16, 2010

This is a yummy dish. I served this with an Asian meal and it was the perfect accompaniment. Simple and very tasty. Thanks Grace Lynn for sharing. Made for Cookbook Tag.

lazyme February 14, 2010

We liked this a lot, but had to cut garlic down to 3 cloves because of family preference.. I'll make it again because it was easy and the honey added to the dressing made it very tasty.

melazycook November 01, 2007