Asian Cucumber Salad Recipe | Chivilla Bay

Prep Time: 10 minutes | Cook Time: 0 minutes | Servings: 2-4 | Author: Olivelle (styled by Chivilla Bay)

Crisp, Cool & Dangerously Snackable 🥒✨

This Asian Cucumber Salad is fresh, crunchy, tangy, slightly sweet, and wildly addictive in the “I’ll just grab one more bite” kind of way. Then suddenly the bowl is empty and everyone’s pretending they had planned to share.

The combination of Toasted Sesame Oil and Cucumber White Balsamic creates a light, savory dressing that clings perfectly to crisp cucumbers while garlic and ginger bring bold flavor to every bite. It’s refreshing enough for hot summer days but flavorful enough to stand next to noodles, grilled meats, stir fry, or pretty much anything coming off the grill.

Bonus: it takes almost no effort to make, which honestly feels a little unfair considering how good it is. 😏

Ingredients

1 English cucumber
1/2 tsp Rainbow Sea Salt, ground
2 tbsp Toasted Sesame Oil
3 tbsp Cucumber White Barrel Aged Balsamic
1 tbsp soy sauce
1 tsp honey
1 clove garlic, minced
1/2 tsp fresh ginger, minced
1/4 to 1/2 tsp red chili flakes or sriracha sauce, optional
White sesame seeds, for garnish

Directions

Slice the cucumber into 1/4-inch thick rounds.
Place the cucumber slices in a strainer and toss with the Rainbow Sea Salt.
Set the strainer over a bowl or in the sink and let sit for 15 minutes to 1 hour. This helps remove excess moisture and keeps the cucumbers crisp.
Rinse the cucumbers under cold water, drain well, and pat dry with a clean towel.
In a large bowl, whisk together the Toasted Sesame Oil, Cucumber White Barrel Aged Balsamic, soy sauce, honey, garlic, and fresh ginger.
If you like heat, stir in red chili flakes or sriracha sauce.
Add the cucumbers to the bowl and toss until evenly coated.
Serve immediately or refrigerate overnight for even more flavor.
Garnish with white sesame seeds before serving and prepare for people to start asking, “Wait…why is this so good?” 🥢