This Asian cucumber salad is a crisp and refreshing treat that’s perfect for any meal! With juicy cucumbers, tangy rice vinegar, and a hint of sesame oil, it packs a flavorful punch.
I love how quick it is to whip up. Just chop, toss, and enjoy! It’s my go-to side dish that makes everything taste brighter—who can resist such a crunchy delight?
Key Ingredients & Substitutions
Cucumbers: English cucumbers are ideal because they have fewer seeds and a thinner skin. Persian cucumbers also work well! If you’re in a pinch, regular cucumbers are fine. Just peel them if the skin is tough.
Rice Vinegar: This gives a delicate sweetness to the salad. If you don’t have it, you can use white wine vinegar or apple cider vinegar, but adjust the amount since they can be stronger in flavor.
Soy Sauce: A must for umami flavor! Use low-sodium soy sauce if you want to cut down on salt. For a gluten-free option, tamari works great.
Sugar: This balances the acidity of the vinegar. If you’re avoiding sugar, you can leave it out or use a sugar substitute like honey or maple syrup to taste.
Sesame Oil: Adds a nutty flavor. If you need a substitute, try olive oil, but the taste will change. Toasted sesame oil is best for that rich flavor, so look for that in stores!
What’s the Best Way to Keep Cucumbers Crisp?
To keep your cucumbers crunchy in this salad, salting is key. Salt draws out moisture, ensuring they stay fresh. Here’s how to do it:
- Slice and sprinkle cucumbers lightly with salt. Toss and let them sit for 10 minutes.
- After resting, drain any excess liquid and pat them dry—this prevents the salad from becoming soggy.
- Storing cucumbers in a separate container from the dressing until serving also keeps them fresher longer.
Feel free to enjoy this salad on its own or paired with your favorite Asian dishes!
Refreshing Asian Cucumber Salad
Ingredients You’ll Need:
- 2 large cucumbers (preferably English or Persian cucumbers)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions (scallions), thinly sliced
- 1/4 teaspoon red pepper flakes (optional, for a slight kick)
- Salt to taste
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare and just a little bit longer to chill in the refrigerator, making it a quick and easy side dish. If you let it sit for at least 15 minutes before serving, the flavors will meld beautifully. Total time: around 30 minutes.
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly. Then, slice them thinly into rounds or half-moons, depending on your preference. Place the sliced cucumbers into a mixing bowl.
2. Salt the Cucumbers:
Lightly sprinkle the cucumber slices with salt and toss to coat evenly. Allow them to sit for about 10 minutes. This step will draw out excess moisture, keeping your salad crisp and delicious.
3. Make the Dressing:
While the cucumbers are resting, prepare your dressing. In a small bowl, combine rice vinegar, soy sauce, sesame oil, sugar (if you’re using it), minced garlic, and grated ginger. Stir everything together until the sugar is dissolved and the mixture is well combined.
4. Drain and Dry the Cucumbers:
After 10 minutes, drain any liquid released from the cucumbers and gently pat them dry with a paper towel. This will prevent the salad from becoming soggy.
5. Combine Cucumbers and Dressing:
Pour the dressing over the cucumbers and toss them gently to ensure they’re evenly coated. It should smell wonderful at this point!
6. Add Toppings:
Next, add the sliced green onions, toasted sesame seeds, and red pepper flakes (if you’re using them). Toss everything lightly again to mix well.
7. Chill and Serve:
For the best flavor, refrigerate the salad for at least 15 minutes before serving. This allows all the delicious flavors to blend together. Serve chilled and enjoy your refreshing side dish!
Enjoy your crisp and flavorful Asian cucumber salad!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Salad?
Absolutely! You can add other crunchy vegetables like bell peppers, carrots, or radishes for added color and texture. Just make sure to slice them thinly so they blend well with the cucumbers!
How Can I Make This Salad Spicier?
If you prefer a spicier kick, increase the amount of red pepper flakes or add a dash of sriracha or chili oil to the dressing. You can also include sliced jalapeños for extra heat!
Can I Prepare This Salad in Advance?
Yes, you can prepare the salad a few hours ahead of time! Just be sure to keep the cucumbers in the dressing if you plan to eat it within a few hours. For longer storage, store the salad separately in the fridge and combine just before serving to maintain crispness.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers may lose their crunch, so it’s best enjoyed fresh!
