Asian Cucumber Ribbon Salad

Tiffany Manners

This light, refreshing Asian cucumber ribbon salad is perfect for warm days. Thin ribbons of crisp cucumber are tossed in a tangy, umami-rich dressing, infused with sesame oil, soy sauce, and rice vinegar. Topped with toasted sesame seeds and fresh herbs, it's a vibrant dish with a balance of crunch and zest.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 78 kcal

Equipment

Mandoline or vegetable peeler
Mixing bowl
Whisk

Ingredients

2 medium English cucumbers thinly sliced into ribbons using a mandoline or peeler
1 teaspoon salt to draw out excess moisture from cucumbers
2 tablespoons rice vinegar preferably unseasoned for better balance
1 tablespoon soy sauce low sodium recommended
1 tablespoon toasted sesame oil for nutty aroma and depth
1 teaspoon honey for a touch of natural sweetness
1 clove garlic finely minced
1 teaspoon ginger freshly grated
1 tablespoon sesame seeds toasted for nutty flavor
2 tablespoons green onions thinly sliced
1 tablespoon fresh cilantro chopped
1 teaspoon crushed red pepper flakes optional, for spice

Instructions

Use a mandoline or vegetable peeler to slice cucumbers into thin ribbons. Place them in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture.
Meanwhile, prepare the dressing by whisking together rice vinegar, soy sauce, toasted sesame oil, honey, minced garlic, and grated ginger in a bowl.
Pat the cucumbers dry with a clean towel to remove excess moisture.
Add the cucumbers to a mixing bowl and gently toss with the dressing.
Sprinkle toasted sesame seeds, chopped green onions, fresh cilantro, and crushed red pepper flakes over the salad.
Serve immediately for a crisp texture or let it chill for 10 minutes to enhance flavors.

Notes

For extra crunch, add crushed peanuts or cashews.
If you prefer a more robust dressing, a teaspoon of miso paste can be incorporated.
Adjust seasoning to taste with more soy sauce or vinegar as needed.

Nutrition

Calories: 78kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 845mgPotassium: 264mgFiber: 1gSugar: 4gVitamin A: 343IUVitamin C: 5mgCalcium: 51mgIron: 1mg

We'd love to know if you enjoyed this recipe