Name: Asian Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 4 cups thinly sliced cucumbers (about 2 medium English cucumbers); 3 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 2 tablespoons low-sodium soy sauce; 1 teaspoon sugar (or honey/agave syrup); 2 green onions, finely chopped; 1 tablespoon toasted sesame seeds; 1 teaspoon freshly grated ginger; 1/4 teaspoon chili flakes for heat (optional)

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Crisp, refreshing, and bursting with flavor, Asian Cucumber Salad is the perfect antidote to a hot summer day. Imagine biting into crunchy cucumbers coated in a tangy dressing, with hints of sesame and ginger dancing on your palate. crunchy apple cranberry salad This salad is not just food; it’s an experience that will make you feel like you’re lounging in a sun-soaked garden somewhere in Asia.

On days when cooking feels daunting, this recipe comes to the rescue. It’s quick, easy, and has all the makings of a dish that impresses without requiring your chef’s hat. Picture yourself serving it at a barbecue or potluck, and suddenly everyone wants your secret recipe (which you can casually wave off while giving them a wink).

Why You'll Love This Recipe

This Asian Cucumber Salad is incredibly simple to prepare, making it a perfect choice for busy weeknights
The vibrant colors and flavors brighten up any meal
Its versatility means you can enjoy it as a side dish or light lunch
Plus, it’s gluten-free and vegan-friendly—everyone can join in on the deliciousness!

I remember the first time I served this salad at my friend’s summer cookout; everyone was raving about it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Cucumbers: Choose firm cucumbers for the best crunch; English cucumbers work well too as they have fewer seeds.
Rice Vinegar: A must for that tangy flavor; use unseasoned rice vinegar for best results. lemon herb chicken and rice.
Sesame Oil: Just a drizzle adds depth and nuttiness—use toasted sesame oil for extra flavor.
Soy Sauce: Opt for low-sodium soy sauce to keep the flavors balanced without overwhelming saltiness.
Sugar: A touch of sugar balances the acidity; feel free to use honey or agave syrup for sweetness.
Green Onions: Slice them finely for an aromatic kick that pairs beautifully with cucumbers.
Sesame Seeds: Toast them lightly before sprinkling on top for an added crunch and nutty aroma.
Fresh Ginger: Grate fresh ginger to enhance the salad’s overall zing; powdered ginger won’t do it justice!
Chili Flakes (optional): If you’re feeling spicy, add some chili flakes for a bit of heat!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep the Cucumbers: Start by washing your cucumbers thoroughly under cold water. Slice them thinly into rounds or half-moons; aim for consistency so they soak up that delicious dressing evenly.

Create the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and chili flakes if using. Taste and adjust sweetness or acidity as desired—trust your palate!

Combine Ingredients: In a large mixing bowl, toss your sliced cucumbers with chopped green onions. Drizzle the dressing over them generously while stirring gently to avoid crushing those precious slices. For more inspiration, check out this Keto Mediterranean Stir Fry recipe.

Add Finishing Touches: Sprinkle toasted sesame seeds over the top before serving. Allow it to sit at room temperature for about 10 minutes—this lets all those flavors mingle beautifully.

Serve Fresh: Enjoy your Asian Cucumber Salad chilled or at room temperature as an appetizer or side dish alongside grilled meats or noodles. flaky butter swim biscuits.

This bright and colorful salad bursts with flavor while being refreshingly light—a perfect addition to any meal!

You Must Know

This Asian Cucumber Salad is not just refreshing; it’s a burst of flavors that works as a side or a light meal
The crunchiness of cucumbers combined with the tangy dressing brings joy to your taste buds
It’s a perfect dish for summer barbecues or quick weeknight dinners

Perfecting the Cooking Process

To make the Asian Cucumber Salad, start by slicing the cucumbers thinly, then mix the dressing while they chill. This allows flavors to meld beautifully without making cucumbers soggy. For more inspiration, check out this Honey Balsamic Brussels Sprouts recipe.

Add Your Touch

Feel free to customize this salad by adding ingredients like sesame seeds, shredded carrots, or even chopped peanuts for extra crunch and flavor. Each addition gives it your unique twist!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. This salad is best served cold, so no need to reheat; just enjoy it fresh!

Chef's Helpful Tips

Use English cucumbers for less bitterness and more crunch in your salad
Always let cucumbers sit in salt before mixing; this enhances their natural flavor and texture
Experiment with different vinegars like rice vinegar for unique flavors that pop!

Cooking this Asian Cucumber Salad always brings back fond memories of summer picnics. Everyone would rave about its refreshing taste, and I’d gladly share my secrets!

FAQ

Can I use regular cucumbers instead of English cucumbers?

Yes, but English cucumbers have fewer seeds and better texture.

How long does this salad last in the fridge?

The salad stays fresh for about three days when stored properly.

What can I add to make this salad more filling?

Consider adding proteins like grilled chicken or tofu for a heartier meal option. spicy gochujang chicken tenders.