Asian Cucumber Salad
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.
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.