Introduction:
Refresh your palate with this vibrant and crisp Asian Cucumber Salad! This easy-to-make salad combines the crunch of cucumbers with a tangy and slightly spicy dressing. Perfect as a side dish or a light, healthy snack, this salad offers a burst of fresh flavors that will complement any meal.
Why You’ll Love This Recipe:
- Quick and Easy: Minimal prep with a simple dressing that packs a punch.
- Refreshing and Crisp: Perfect for hot days or as a light side dish.
- Customizable: Adjust the spice level and add your favorite toppings.
- Healthy: Low in calories and packed with fresh vegetables.
Ingredients:
- 4 cups English cucumbers or 2-3 regular cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar (adjust to taste)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon chili flakes or chili oil (optional, for heat)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- 1-2 green onions, sliced
- Salt and pepper to taste
Instructions:
- Prepare the Cucumbers:
- Wash and slice the cucumbers thinly. If using regular cucumbers, you may want to peel them to avoid bitterness. Place the cucumber slices in a large bowl.
- Make the Dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), grated ginger, minced garlic, and chili flakes or chili oil (if using). Taste and adjust the sweetness or heat according to your preference.
- Combine Ingredients:
- Pour the dressing over the sliced cucumbers. Toss well to ensure all the cucumber slices are evenly coated.
- Add Toppings:
- Stir in the chopped cilantro, toasted sesame seeds, and sliced green onions. Toss gently to combine.
- Chill and Serve:
- Let the salad sit for at least 15 minutes to allow the flavors to meld. For the best taste, refrigerate for 30 minutes before serving. This also helps the cucumbers absorb the dressing and become more flavorful.
Tips for Success:
- Salting Cucumbers: To reduce excess water from the cucumbers and make them extra crisp, sprinkle them with a bit of salt and let them sit for about 15 minutes before rinsing and patting dry.
- Customization: Feel free to add other vegetables like sliced radishes or bell peppers for extra crunch and color.
- Spice Level: Adjust the amount of chili flakes or chili oil to suit your heat preference.
Recipe Variations:
- Add Protein: Toss in some cooked chicken, tofu, or shrimp for a more substantial dish.
- Sweetness Adjustment: Substitute honey with maple syrup or agave nectar for a different sweetener.
- Creamy Version: Add a dollop of Greek yogurt or a bit of mayonnaise for a creamier texture.
Serving Suggestions:
- Serve as a side dish with grilled meats or seafood.
- Enjoy as a refreshing topping for rice bowls or sushi rolls.
- Pair with other Asian dishes like stir-fries or dumplings.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may become a bit softer over time, but the salad will still be tasty.
- Freezing: This salad is not suitable for freezing as the texture of the cucumbers will deteriorate.
Special Equipment:
- Mandoline Slicer (optional): For uniformly thin cucumber slices.
FAQ:
- Can I use regular cucumbers instead of English cucumbers?
Yes, but if using regular cucumbers, consider peeling them and removing the seeds for a milder flavor. - Can I make this salad ahead of time?
Yes, this salad can be made a few hours in advance and stored in the refrigerator. It’s best enjoyed fresh but will keep well for up to 2 days. - Can I substitute rice vinegar?
Yes, you can use apple cider vinegar or white wine vinegar as alternatives, though they will slightly alter the flavor.
Preparation Time:
- 15 minutes for preparation and making the dressing.
Cook Time:
- 0 minutes (no cooking required).
Total Time:
- 15 minutes (plus chilling time if desired).
Nutrition Information (per serving, assuming 4 servings):
- Calories: 80
- Protein: 2g
- Carbohydrates: 8g
- Fat: 5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 500mg
- Fiber: 2g
- Sugar: 6g
Asian Cucumber Salad
- Total Time: 0 hours
Ingredients
Scale
- 4 cups English cucumbers or 2–3 regular cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar (adjust to taste)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon chili flakes or chili oil (optional, for heat)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- 1–2 green onions, sliced
- Salt and pepper to taste
Instructions
- Prepare the Cucumbers:
- Wash and slice the cucumbers thinly. If using regular cucumbers, you may want to peel them to avoid bitterness. Place the cucumber slices in a large bowl.
- Make the Dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or sugar), grated ginger, minced garlic, and chili flakes or chili oil (if using). Taste and adjust the sweetness or heat according to your preference.
- Combine Ingredients:
- Pour the dressing over the sliced cucumbers. Toss well to ensure all the cucumber slices are evenly coated.
- Add Toppings:
- Stir in the chopped cilantro, toasted sesame seeds, and sliced green onions. Toss gently to combine.
- Chill and Serve:
- Let the salad sit for at least 15 minutes to allow the flavors to meld. For the best taste, refrigerate for 30 minutes before serving. This also helps the cucumbers absorb the dressing and become more flavorful.
- Prep Time: 15 minutes
- Cook Time: No cooking required
Nutrition
- Serving Size: 4 servings
- Calories: 80 kcal
- Fat: 5g
- Carbohydrates: 8g
- Protein: 2g
Closing Notes:
Have you tried this Asian Cucumber Salad? Share your experience and any tweaks you made in the comments below! Tag us on social media with your refreshing salad creations and stay tuned for more delicious recipes.
