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Asian Cucumbers

Prep Time7 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Chinese
Keyword: cucumber, healty, keto, vegan, vegetarian
Servings: 4
Calories: 100kcal
Cost: 5


  • 2 lbs persian cucumbers
  • 1.5 tbsp soy sauce
  • 3 tbsp rice vinegar
  • .25 tsp kosher salt
  • 1 tbsp sesame oil
  • 2 cloves chopped garlic
  • 1 tsp sesame seeds (optional)


  • Wash cucumbers. Cut lengthwise in half, then into slices. 
  • Finely chop garlic 
  • Add to garlic, the rest of the ingredients other than cucumbers
  • Mix sauce and cucumbers in a ziploc bag. 
  • Shake bag to cover cucumbers with sauce
  • Empty into a bowl. Garnish with sesame seeds. 


Organic Persian cucumbers are the best because you don't have to peel them, they are nice and crunchy and have better flavor than the others. If you like more tang, add an extra tablespoon of rice vinegar. Marinate for a few hours for more flavor.