Asian Cucumber Salad Eva Koper

Asian Cucumber Salad

The best way to eat cucumbers, and sooo easy to make! 😍 honestly I’m obsessed with the shape!! The best kind of salad!
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Cooking time 10 mins
Total time 10 mins
course Side Dish
cuisine Asian
servings 2 portions


  • 6 mini cucumber
  • 3 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp agave syrup
  • 2 cloves garlic (grated)
  • 1 tsp ginger (grated)
  • 1 tsp sesame oil
  • 1 pinch chili flakes
  • 1 tsp sesame seeds


  • Place two wooden chopsticks around the cucumber to use as a guide for cutting.
  • Make thin, diagonal cuts along the cucumber until your knife touches the chopsticks.
  • Flip cucumber around and make diagonal cuts again, this time don’t cut all the way down to the chopstick. I roughly cut about half way through the cucumber.
  • Add salt and water. Soak them for 10 minutes. Drain the water.
  • Add the remaining ingredients and mix.
course Side Dish
cuisine Asian
keyword Asian Salad, Cucumber salad, Salad
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