This refreshing Asian cucumber salad is crunchy, bold, and requires zero cooking—perfect as a high-protein side dish for busy weeks.

Scale

2 large cucumbers

1–2 tsp kosher salt

2 tbsp rice vinegar

1 tbsp soy sauce

1 tsp sesame oil

1–2 garlic cloves, minced

1 tsp chili flakes or sriracha (optional)

1 tsp maple syrup or honey

1 tbsp toasted sesame seeds

Optional: edamame, tofu, shredded chicken, or egg

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Slice cucumbers thinly and toss with salt. Let sit 10 mins.

Pat cucumbers dry or spin to remove excess water

Mix rice vinegar, soy sauce, sesame oil, garlic, chili, and sweetener in a bowl.

Toss cucumbers in the dressing and chill at least 15 mins.

Top with sesame seeds and protein (if using) before serving.

Salting the cucumbers first is key for crunch.

Try adding crushed peanuts, red onion, or chili crisp for variety.