Easy Asian Cucumber Salad Recipe

If you’re searching for a refreshing and easy-to-make side dish, look no further than this delightful Asian cucumber salad recipe. This vibrant, flavor-packed dish combines the crispness of cucumbers with a tangy Asian-inspired dressing that’s perfect for any occasion.

This recipe is a family favorite, passed down from my great-aunt who loved to share it during our summer gatherings. The first time I made it, the simplicity and the burst of flavors amazed me, making it an instant hit at our BBQ. It’s stayed in my recipe rotation ever since, a nostalgic reminder of those sun-drenched Sundays with family and friends.

Why You’ll Love This Recipe

This Asian cucumber salad is not only quick and easy to prepare, but it also brings a refreshing twist to your meal. The balance of savory, sweet, and spicy elements appeals to a wide range of palates. The recipe is versatile, allowing you to adjust the seasoning to suit your taste. Plus, it’s naturally vegan and gluten-free, catering to various dietary preferences.

Ingredients Notes

For this salad, you’ll need fresh cucumbers, rice vinegar, soy sauce, sesame oil, and a few other pantry staples. If you can’t find rice vinegar, apple cider vinegar can be a good alternative. For a gluten-free option, consider using tamari instead of soy sauce. Garnish with sesame seeds and chopped fresh herbs for an extra burst of flavor.

Recipe Steps

Step 1

Start by washing and slicing the cucumbers thinly. You can use a mandoline for even slices.

Step 2

In a large mixing bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, and a pinch of salt.

Step 3

Add the sliced cucumbers to the bowl and toss gently to coat them evenly with the dressing.

Step 4

Let the salad sit for at least 10 minutes to allow the cucumbers to absorb the flavors.

Step 5

Just before serving, sprinkle with sesame seeds and freshly chopped herbs, if using.

Storage Options

This cucumber salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. Note that the cucumbers will continue to release water, so you may need to drain the excess liquid before serving again. Freezing is not recommended as it will affect the texture of the cucumbers.

Variations & Substitutions

For a spicy kick, add sliced chili peppers or a dash of red pepper flakes. Swap sesame oil with olive oil for a lighter taste. You can also include thinly sliced red onions or bell peppers for added crunch and color. To make a heartier version, toss in some cooked soba noodles or edamame.

Serving Suggestions

This salad is an excellent side dish for grilled meats or fish and pairs well with rice-based dishes. Serve it at picnics, potlucks, or as a refreshing appetizer before a main course. It’s also perfect for meal prep and lunch boxes.

Frequently Asked Questions

Can I use a different type of vinegar?

Yes, if rice vinegar is unavailable, apple cider vinegar or white wine vinegar can also work well. Just be aware that different vinegars will slightly alter the taste of the dressing.

How can I make this salad spicier?

For some heat, add a thinly sliced red chili or sprinkle red pepper flakes into the dressing. You can also use a teaspoon of chili paste or Sriracha for an extra kick.

Is this salad suitable for meal-prep?

Absolutely! While it’s best served fresh, you can prepare it a few hours in advance. Keep it refrigerated and stir well before serving to redistribute the dressing. It’s a great choice for a quick side dish or lunch option.

Easy Asian Cucumber Salad Recipe

A refreshing and crisp cucumber salad, perfect as a side dish or a light meal, boasting flavors of sesame and soy.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 English cucumbers sliced thinly
• ▢ 0.25 cup rice vinegar unseasoned
• ▢ 2 tablespoons soy sauce low-sodium recommended
• ▢ 1 tablespoon sesame oil
• ▢ 1 tablespoon sugar
• ▢ 1 teaspoon sesame seeds toasted
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon red pepper flakes optional, adjust to taste
• ▢ 2 green onions sliced thinly

Instructions

Preparation Steps

• In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until well combined.
• Add the sliced cucumbers and green onions to the bowl. Toss to coat evenly with the dressing.
• Sprinkle the sesame seeds and red pepper flakes over the salad. Toss again to combine.
• Chill in the refrigerator for 10 minutes before serving to allow flavors to meld.

Notes

This salad is best served fresh but can be stored in the refrigerator for up to 2 days.