Asian Cucumber Salad Recipe
Asian Cucumber Salad is a refreshingly crisp and flavorful side dish that brings together the perfect balance of sweet, tangy, and savory. It’s a light yet bold salad that’s ideal for summer barbecues, quick lunches, or as a complement to your favorite Asian-inspired dishes. If you’re a fan of recipes that are both effortless to make and bursting with flavor, you’ve come to the right place. The thinly sliced cucumbers soak up a delicate dressing made of soy sauce, sesame oil, rice vinegar, and a hint of spice, creating an irresistible dish. Not a fan of spice? No worries—it’s just as delightful without it.
Necessary Kitchen Equipment
- Large mixing bowl
- Small bowl or jar with a lid (for the dressing)
- Mandoline slicer (optional, for thin slicing)
- Chef’s knife
- Cutting board
- Measuring spoons
Overview of Ingredients
This salad requires simple ingredients, many of which you might already have:
- Fresh cucumbers: Crisp and hydrating, they are the star of the dish.
- Soy sauce and rice vinegar: Provide a salty and tangy base for the dressing.
- Sesame oil: Adds a nutty aroma and richness.
- Sugar: Balances the tanginess with a touch of sweetness.
- Garlic and ginger: Infuse the dish with bold flavor.
- Optional red pepper flakes: Bring a gentle heat to the salad.
- Toasted sesame seeds and fresh cilantro: Add texture and garnish.
Step-by-Step Instructions
- Prepare the Cucumbers
Wash and dry the cucumbers thoroughly. Slice them thinly into rounds or ribbons using a knife or mandoline slicer. Place them in a large mixing bowl. - Salt the Cucumbers (Optional)
Sprinkle the cucumber slices with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel for extra crispness. - Make the Dressing
In a small bowl or jar, combine 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar, 1 minced garlic clove, and 1 teaspoon of freshly grated ginger. Add a pinch of red pepper flakes if you like spice. Whisk or shake well to combine. - Assemble the Salad
Pour the dressing over the cucumbers and toss gently to coat. Let the salad marinate for 10–15 minutes for the flavors to meld. - Garnish and Serve
Top the salad with toasted sesame seeds and chopped cilantro before serving. Serve chilled or at room temperature.
Recipe Tips
- Use English or Persian cucumbers: These varieties are seedless and have a sweeter, milder flavor.
- Adjust the sweetness: Add more or less sugar depending on your taste preference.
- Make it heartier: Toss in thinly sliced radishes, shredded carrots, or cooked soba noodles for a more filling dish.
- Toast the sesame seeds: A quick toast in a dry skillet enhances their flavor.
What to Serve with This Recipe
This Asian Cucumber Salad pairs beautifully with grilled chicken, steamed fish, or tofu. It’s also a fantastic side dish for fried rice, dumplings, or noodle bowls. For a picnic or potluck, it complements other light dishes like spring rolls or edamame.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but for best results, keep the dressing separate until just before serving. This prevents the cucumbers from becoming too soft.
Can I use a different vinegar?
Rice vinegar is recommended for its mild flavor, but apple cider vinegar or white wine vinegar can work in a pinch.
How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers may lose some crunch over time.
What if I don’t have sesame oil?
You can substitute with olive oil, though the flavor will be less traditional.
Ingredients
- 2 medium cucumbers (English or Persian preferred)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- Pinch of red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro
Notes
- For added crunch, sprinkle chopped peanuts or cashews on top before serving.
- This salad is highly adaptable—feel free to experiment with additional herbs or vegetables.
Enjoy this light, refreshing, and flavorful Asian Cucumber Salad that’s perfect for any occasion!
Asian Cucumber Salad
Equipment
- Large mixing bowl
- Small bowl or jar with a lid (for the dressing)
- Mandoline slicer (optional, for thin slicing)
- Chef’s knife
- Cutting board
- Measuring spoons
Ingredients
- This salad requires simple ingredients many of which you might already have:
- Fresh cucumbers: Crisp and hydrating they are the star of the dish.
- Soy sauce and rice vinegar: Provide a salty and tangy base for the dressing.
- Sesame oil: Adds a nutty aroma and richness.
- Sugar: Balances the tanginess with a touch of sweetness.
- Garlic and ginger: Infuse the dish with bold flavor.
- Optional red pepper flakes: Bring a gentle heat to the salad.
- Toasted sesame seeds and fresh cilantro: Add texture and garnish.
Instructions
- Prepare the Cucumbers
- Wash and dry the cucumbers thoroughly. Slice them thinly into rounds or ribbons using a knife or mandoline slicer. Place them in a large mixing bowl.
- Salt the Cucumbers (Optional)
- Sprinkle the cucumber slices with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel for extra crispness.