Asian Cucumber Salad is a refreshing and delightful dish that brings a burst of flavors to your table. This salad combines the crunchiness of cucumbers with a tangy and slightly sweet dressing, making it a perfect side dish for any meal. Whether you’re hosting a summer barbecue or just wanting a light snack, this salad is a great choice.
Why Make This Recipe
This recipe is not only easy to make, but it also highlights fresh ingredients that are good for you. Cucumbers are hydrating and low in calories, while the dressing offers a balance of sweetness and tanginess. It’s a great way to incorporate more vegetables into your diet, and it can be ready in under 30 minutes!
How to Make Asian Cucumber Salad
Making Asian Cucumber Salad is simple and quick. Follow these steps to prepare a delightful salad that everyone will enjoy.
Ingredients:
- 4 English cucumbers, thinly sliced
- 1/2 teaspoon salt
- 2 green onions, finely sliced
- 1/2 cup rice vinegar
- 1 1/2 teaspoons sesame oil
- 1 teaspoon reduced-sodium soy sauce
- 2 teaspoons minced garlic (about 4 cloves)
- 1 tablespoon granulated sugar
- Red pepper flakes and sesame seeds (for serving)
Directions:
- Thinly slice 4 English cucumbers, then add 1/2 teaspoon salt and gently toss to combine. Chill in the refrigerator for 20 minutes.
- In a bowl, combine 2 green onions, 1/2 cup rice vinegar, 1 1/2 teaspoons sesame oil, 1 teaspoon reduced-sodium soy sauce, 2 teaspoons minced garlic, and 1 tablespoon granulated sugar. Stir well to ensure the sugar is completely dissolved.
- Drain the salt water from the cucumbers. Do not rinse the cucumbers; just remove the excess water.
- Pour the dressing over the cucumber slices and toss to coat the cucumbers evenly.
- Garnish with crushed red pepper flakes and sesame seeds.
- Serve immediately.
How to Serve Asian Cucumber Salad
Asian Cucumber Salad can be served as a side dish with grilled meats or as a refreshing snack on a hot day. It pairs well with Asian-inspired dishes, making it a versatile addition to your meal.
How to Store Asian Cucumber Salad
If you have leftovers, you can store the salad in an airtight container in the refrigerator. It’s best enjoyed within a day for optimal freshness. The cucumbers may release more water over time, so be sure to drain any excess liquid before serving again.
Tips to Make Asian Cucumber Salad
- For extra crunch, use a mandoline slicer to get perfectly thin cucumber slices.
- Allow the cucumbers to chill for longer if you prefer a colder salad.
- Feel free to adjust the amount of sugar in the dressing depending on your taste preference.
Variation
You can add other vegetables to this salad, such as sliced carrots or bell peppers, for added color and flavor. If you enjoy a bit of protein, try adding shredded chicken or tofu to make it a more filling dish.
FAQs
Can I use regular cucumbers instead of English cucumbers?
Yes, you can use regular cucumbers, but be sure to peel them as they may have a waxy skin.How long can I keep the salad in the fridge?
It’s best to eat the salad within 1-2 days for the freshest taste, but it can be stored for up to 3 days.Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce, this salad can be gluten-free. Check labels to ensure no gluten is present.
Now, enjoy making and sharing this delicious Asian Cucumber Salad with your friends and family!
Asian Cucumber Salad
Ingredients
Main Ingredients
- 4 pieces English cucumbers, thinly sliced
- 0.5 teaspoon salt for seasoning cucumbers
- 2 pieces green onions, finely sliced
- 0.5 cup rice vinegar
- 1.5 teaspoon sesame oil
- 1 teaspoon reduced-sodium soy sauce
- 2 teaspoon minced garlic (about 4 cloves)
- 1 tablespoon granulated sugar
- red pepper flakes and sesame seeds for serving
Instructions
Preparation
- Thinly slice 4 English cucumbers, then add 1/2 teaspoon salt and gently toss to combine. Chill in the refrigerator for 20 minutes.
- In a bowl, combine 2 green onions, 1/2 cup rice vinegar, 1 1/2 teaspoons sesame oil, 1 teaspoon reduced-sodium soy sauce, 2 teaspoons minced garlic, and 1 tablespoon granulated sugar. Stir well to ensure the sugar is completely dissolved.
- Drain the salt water from the cucumbers. Do not rinse the cucumbers; just remove the excess water.
Mixing
- Pour the dressing over the cucumber slices and toss to coat the cucumbers evenly.
- Garnish with crushed red pepper flakes and sesame seeds.
Serving
- Serve immediately.
