Asian Cucumber Salad

Prep Time
Cook Time
Ready In

Recipe: #1126

October 23, 2011

"This is a very pretty salad when arranged on a plate. Arrange the sliced cukes in a circular pattern on your favorite serving plate and sprinkle with nice toasted sesame seeds. If you don't like peelings on your cucumbers, you can peel them. You can also make this recipe using English cucumbers. "

Original is 5 servings


  • Serving Size: 1 (13.1 g)
  • Calories 18
  • Total Fat - 1.3 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 182.2 mg
  • Total Carbohydrate - 0.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.4 g
  • Protein - 0.5 g
  • Calcium - 2.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Clean and scrub cukes. Cut off ends of cukes and slice thinly; leave skins on. Place slices in a small bowl and sprinkle with salt. This will help remove excess water from the cucumbers. Let stand 10 minutes. Gently squeeze out excess water from slices and set aside.

Step 2

In a small bowl, mix vinegar, soy sauce & sugar. Pour over cucumbers & mix. Arrange cucumbers on plate and sprinkle with toasted sesame seeds.

Step 3

To toast the sesame seeds: put sesame seeds in a small dry frying pan on stove top. Set heat to medium and cook until just brown. Keep and eye on these, because once they start cooking, they brown up very fast, and can burn easily.


No special items needed.

3 Reviews


I made as written apart from using chives instead of sesame seeds. This was such a cool and refreshing to serve. So easy to make with great flavors.


review by:
(9 Jan 2020)


these have a lovely crunch and so easy to put together. I rinsed the salt off them after the 10 minutes, and dried them with the paper towel and i used splenda in place of the sugar. Also use black roasted sesame seeds. they have a lovel kind of sweet and sour flavour. thanks for posting, i will make them again.


review by:
(23 Mar 2012)


This is a very quick salad to throw together. It was light and refreshing. Thanks for sharing!


review by:
(7 Jan 2012)

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