Ah, the allure of a cool, crisp salad on a warm day! There’s something so refreshing about combining the crunch of vegetables with a zingy dressing that makes your taste buds dance. This Easy Asian Cucumber Salad has stolen my heart; it’s not just a dish—it’s the kind of recipe that brings a taste of summer straight to your plate, no matter the season. You know those times when you feel like a culinary whiz just because you’re serving something that looks striking and bright? This salad does just that.
Why you’ll love this recipe
Let me tell you, what makes this salad truly special is its effortless nature. It’s simple, quick, and yet fabulously delicious—a trifecta that all home cooks dream of. You can whip it up in just a few minutes, making it perfect for lazy summer meals, gatherings, or as a piquant side to heavier dishes. Imagine biting into a slice of that silky cucumber, a hint of sesame on your lips, and a subtle warmth from the chili oil—it’s nothing short of sublime!
And talk about benefits! This salad is not just good for the soul but also for the body. Persian cucumbers, the star of the show, are hydrating and packed with nutrients, making this dish both tasty and nourishing. Plus, it’s super versatile; you can adjust the sweetness, spice level, or even toss in your favorite extras. Those last-minute gatherings? You just found your go-to side!
Gather these ingredients
- 5 Persian cucumbers: These beauties are sweet, crunchy, and have thinner skin, meaning you won’t have to peel them. If you’re in a pinch, English cucumbers work in a similar fashion.
- 1/2 tsp salt: This little magic granule helps draw out moisture from the cucumbers, intensifying their flavor. Just don’t go overboard or you’ll end up with a soggy salad!
- 1/2 tbsp sesame oil: This nutty oil instantly elevates every ingredient. If you want a lighter flavor, you could swap this for a neutral oil, but then you’re losing that depth!
- 3/4 tbsp light soy sauce: It brings that perfect umami kick to your salad. For a gluten-free option, try tamari.
- 1/2-1 tbsp sugar: The sugar harmonizes the saltiness and acidity. You have the flexibility to adjust based on your taste!
- 3/4 tbsp rice vinegar: Its mild tang sets the stage for the flavors to play. If you’re out, apple cider vinegar can step in.
- 1 tbsp chili oil: This adds a warm, inviting spice. Use less if you’re sensitive to heat, or go wild if you crave the kick!
- 1/2 tbsp sesame seeds: These tiny seeds give a lovely crunch and nutty taste. Toast them for extra flavor if you’re feeling adventurous.
- 1/2 tbsp garlic (minced optional): A little garlic goes a long way, adding depth. If raw garlic isn’t your thing, feel free to ditch it!
Preparing Easy Asian Cucumber Salad
- Rinse those Persian cucumbers and slice off one end at an angle. Keep slicing at the same angle until you have oval-shaped coins—this makes for beautifully aesthetic pieces.
- Toss your cucumber slices into a bowl and sprinkle with 1/2 tsp of salt. Mix this well and let the magic happen! Pop it in the fridge for at least 20 minutes. The salt will coax the water out, enhancing the crunch.
- Once those cucumbers are nice and relaxed, drain the water and give them a quick rinse—literally just 10 seconds. You don’t want them swimming; just refresh them.
- Return those cucumbers to the bowl and now it’s time for the fun! Drizzle in the sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and if you’re including it, the garlic.
- Give everything a gentle stir until well combined. Voila! You’re almost ready to share this delight with the world.
Best way to enjoy it
So, how do you serve this stunning salad? It’s fantastic on its own as a crunchy starter or side dish. But let’s get fun—pair it with grilled meats like teriyaki chicken or even alongside a steaming bowl of rice for a complete meal. It also shines next to heavier dishes, cutting through the richness with its clean flavors.
Feeling experimental? Why not serve it over some mixed greens for a refreshing twist? Or even add in some baby tomatoes for a splash of color and sweetness. You can’t go wrong!
Keeping leftovers fresh
Now, let’s talk about the “what if” factor. If you have any leftovers (and trust me, that’s a rarity), store them in an airtight container in the fridge. They should be good for about 2-3 days. Keep in mind that the salad will release more moisture over time, so giving it a little toss before serving can help revive its crunch.
Pro chef tips
Okay, here’s where the insider knowledge comes in. Make sure to let those cucumbers rest in salt long enough to pull out excess water—that’s where the magic happens! And don’t skip the rinsing step afterward; it brightens the flavor beautifully!
If you’re looking for a touch of freshness, try adding a bit of finely chopped mint or cilantro right before serving. A dash of lime juice along with the other liquids can also elevate the balance even more. Trust your taste buds; they’re smarter than you think!
Recipe variations
Feeling a bit adventurous? Change it up! Add slices of radishes for extra crunch, sprinkle on fresh chilies for heat, or perhaps some shredded carrots for a sweet crunch. Want a creamier twist? Toss in a dollop of Greek yogurt or a hint of avocado. The options are endless!
Go ahead and play, be creative! Cook, taste, and let your imagination run wild.
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar (see notes)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced optional)
Directions to follow
- Rinse cucumbers and slice one end at an angle.
- Continue slicing at an angle for oval shapes.
- Place slices in a bowl and sprinkle with salt.
- Mix and refrigerate for at least 20 minutes.
- Drain cucumbers and give them a quick rinse.
- Return them to the bowl; add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until well combined and serve. Enjoy!
Your questions answered
- How long does it take to prepare? In total, about 30 minutes, including chilling time.
- Can I make it a day ahead? Yes! It tastes even better after marrying the flavors overnight.
- Is it suitable for gluten-free diets? Absolutely! Just swap soy sauce for tamari.
- Can I add protein? Sure! Grilled chicken or shrimp would pair wonderfully!
- How spicy is it? It’s adjustable! Start with less chili oil and build up to your comfort level.
I can’t wait for you to try this Easy Asian Cucumber Salad! It’s the perfect balance of flavor and crunch. As you dive into this recipe, remember—it’s all about that delightful combination of textures and tastes. Enjoy experimenting with your own twists, and feel free to drop a comment about how it turns out. Happy cooking!
Easy Asian Cucumber Salad
Description
This Easy Asian Cucumber Salad is a quick and delicious dish that combines the freshness of cucumbers with a tangy dressing, making it an ideal side for any meal.Ingredients
Main Ingredients
Instructions
Preparation Steps
Prepare the Cucumbers
Rinse cucumbers and slice one end at an angle. Continue slicing at an angle for oval shapes.Salting
Place slices in a bowl and sprinkle with salt. Mix and refrigerate for at least 20 minutes.This helps remove excess moisture.Rinse Cucumbers
Drain cucumbers and give them a quick rinse.You don’t want them swimming; just refresh them.Mix Dressing
Return cucumbers to the bowl; add sesame oil, soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic if desired.Serve
Stir until well combined and serve immediately.Enjoy your refreshing salad!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 400mg17%
- Potassium 300mg9%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 2g4%
- Vitamin A 500 IU
- Vitamin C 15 mg
- Calcium 50 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 30 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 0.5 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.1 mg
- Phosphorus 30 mg
- Iodine 0 mcg
- Magnesium 20 mg
- Zinc 0.5 mg
- Selenium 0 mcg
- Copper 0.1 mg
- Manganese 0.3 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
