Why Make This Recipe
Easy Asian Cucumber Salad is a refreshing dish that adds a crisp and zesty flavor to any meal. It’s simple to make, light, and packed with flavor, making it a perfect side dish for barbecue, picnic, or even as a topping for rice or noodles. Its vibrant colors and crunchy texture can brighten up your table. Plus, it’s healthy and can be customized to suit your taste.
How to Make Easy Asian Cucumber Salad
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
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle. The slices should look more oval than round, and the thickness can be based on your preference.
- Add the cucumber slices to a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix the salt with the cucumbers and refrigerate for at least 20 minutes to draw out the water.
- After 20 minutes, drain the water from the bowl and give the cucumbers a quick rinse for about 10 seconds before returning them to the bowl or container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and optional minced garlic to the cucumbers.
- Stir until all ingredients are well combined and then serve. Enjoy!
How to Serve Easy Asian Cucumber Salad
This salad can be served chilled alongside grilled meats, stir-fries, or as a refreshing appetizer. It can also be a great topping for rice dishes or noodles to add some crunch and flavor.
How to Store Easy Asian Cucumber Salad
Leftover salad can be stored in the refrigerator in an airtight container. It will stay fresh for up to 2 days. However, the cucumbers may lose some of their crunch as they sit in the dressing.
Tips to Make Easy Asian Cucumber Salad
- Adjust the amount of sugar based on your taste preference; start with 1/2 tbsp and add more if you like it sweeter.
- For a bit more heat, consider adding extra chili oil or some chopped fresh chili peppers.
- If you want an extra crunch, add some chopped nuts like peanuts or cashews.
Variation
You can add other vegetables to this salad, such as sliced radishes or bell peppers, for more color and texture. Some people like to include fresh herbs like cilantro or mint for added freshness.
FAQs
Q: Can I use other types of cucumbers?
A: Yes, you can use regular cucumbers or English cucumbers, but Persian cucumbers are preferred for their crispness and sweetness.
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad a few hours ahead. Just keep it in the fridge and add the dressing just before serving for the best texture.
Q: Is this salad vegan?
A: Yes, this Easy Asian Cucumber Salad is vegan-friendly, as it contains no animal products.
Easy Asian Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Chilling
- Cuisine: Asian
- Diet: Vegan
Description
A refreshing and zesty Easy Asian Cucumber Salad that’s simple to make and perfect for barbecues or as a topping for rice and noodles.
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar (to taste)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle until all cucumbers are sliced, making them oval-shaped.
- Add cucumber slices to a bowl, sprinkle with salt, and mix well.
- Refrigerate for at least 20 minutes to draw out the water.
- Drain the water, give the cucumbers a quick rinse for about 10 seconds, then return to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and optional minced garlic.
- Stir until all ingredients are well combined and serve.
Notes
Adjust the sugar amount based on preference. This salad can be served chilled and is great with grilled meats or as a topping for rice.