Asian Cucumber Salad

When summer rolls around, there’s nothing quite as refreshing as a crisp and vibrant Asian Cucumber Salad. I remember the first time I tasted this salad at a friend’s backyard barbecue. The sun was shining, and the flavors danced on my palate like a warm breeze. This dish combines the crunchiness of cucumbers with the zesty notes of ginger and soy, creating a perfect harmony. Not only is it delicious, but it’s also incredibly easy to prepare, making it a staple in my summer cooking repertoire.

As the heat intensifies, I often find myself craving lighter meals, and this Asian Cucumber Salad always hits the spot. The dressing, made with rice vinegar and sesame oil, is tangy and sweet, making it a delightful complement to the cool cucumbers. It’s a dish that can be served as an appetizer or a side, and trust me, it has a way of stealing the show on any table. Moreover, you can whip it up in no time, which is a lifesaver during those busy summer nights.

What I love most about this salad is its versatility. While it’s wonderful as is, you can easily customize it with your favorite ingredients or add-ins. Whether you’re hosting a gathering or just looking for a quick lunch, the Asian Cucumber Salad is your go-to recipe. So, let’s dive into the magic of this salad and see how we can recreate that delightful experience at home!

What You’ll Need for Asian Cucumber Salad

The ingredients for this Asian Cucumber Salad are simple yet impactful. Each component works together to create a balanced, flavorful dish. Fresh cucumbers are the star, providing crunch and hydration, while the dressing brings a delightful tang. Let’s take a closer look at what you’ll need.

• 2 large English cucumbers or 8 small pickling cucumbers: These are the foundation of your salad, providing a refreshing crunch.
• 1/2 teaspoon salt: This helps to draw out moisture from the cucumbers for a better texture.
• 3 tablespoons rice vinegar: Adds a tangy flavor that balances the sweetness of the dressing.
• 2 tablespoons soy sauce: Brings a savory depth that complements the fresh ingredients.
• 1 tablespoon sesame oil: Adds a nutty aroma and richness to the dressing.
• 1 tablespoon honey: Provides sweetness; adjust to taste based on your preference.
• 1 teaspoon fresh minced ginger or 1/4 teaspoon dried ginger: Infuses the salad with a warm, spicy kick.
• 1/2 teaspoon chili flakes: For an optional heat that enhances the flavor profile.
• 1 tablespoon toasted sesame seeds: A final touch that adds crunch and a nutty flavor.
• 4 green onions, finely sliced: Freshness and color that brightens the dish.

Making This Asian Cucumber Salad

Creating the Asian Cucumber Salad is a fun and straightforward process. The beauty of this recipe lies in its simplicity, allowing you to enjoy the fresh flavors without much fuss. Let’s dive into the steps!

1. Begin by taking your cucumbers and slicing them thinly. I prefer using a mandolin for even slices, but you can also use a sharp knife if you’re comfortable. The goal is to achieve uniform thinness, as this helps the cucumbers absorb the dressing better.

2. Once sliced, sprinkle salt over the cucumbers. This step is crucial as it helps draw out excess moisture, ensuring your salad doesn’t become soggy. Let them sit for 10 minutes, giving you just enough time to prepare the dressing.

3. After the cucumbers have rested, drain any excess liquid that has released. You want to keep the crunch intact, so this step is important.

4. Now, let’s make the dressing! In a bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, chili flakes, and toasted sesame seeds. Blend until smooth and well combined. You can adjust the sweetness by adding more honey if desired.

5. In a large bowl, combine the drained cucumbers, finely sliced green onions, and the dressing. Toss everything together gently, ensuring each slice of cucumber is coated with that delicious mixture. This is where the magic happens!

6. For the best flavor, chill your salad in the refrigerator for at least 20 minutes. This allows the flavors to meld beautifully.

7. When you’re ready to serve, take the salad out of the fridge. Give it one last gentle toss, and it’s ready to impress! The Asian Cucumber Salad is best enjoyed fresh, but it can be kept in the fridge for up to two days.

Make It Your Own

One of the great things about the Asian Cucumber Salad is how customizable it is. Use these tips to make it your own!

• Storage: If you have leftovers, store them in an airtight container in the fridge. The salad is best eaten fresh but will last for up to 2 days.
• Freezing: This salad is not suitable for freezing due to the high water content of the cucumbers.
• Pairing: This salad pairs wonderfully with grilled chicken or fish, making it a perfect summer side dish.
• Spice it up: Add crushed peanuts or walnuts for a crunchy topping, or drizzle with a little sriracha for heat.
• Make it ahead: You can prepare the salad a few hours in advance; just toss it right before serving to keep it crisp.

What to Serve With Asian Cucumber Salad

When it comes to serving the Asian Cucumber Salad, the possibilities are endless. Here are some delicious ideas to inspire your next meal:

• Grilled meats: This salad complements grilled chicken or beef perfectly, adding a refreshing contrast to the smoky flavors.
• Rice dishes: Serve it alongside stir-fried rice or quinoa for a satisfying meal that balances textures and flavors.
• Perfect for picnics: The Asian Cucumber Salad is an ideal addition to any picnic or potluck, thanks to its vibrant colors and refreshing taste.
• Healthy lunch: Enjoy it as a light lunch on its own or atop a bed of greens for added nutrients.
• Seasonal pairings: This salad is especially delightful in summer, but it can also be enjoyed during spring gatherings!

FAQ

Conclusion

The Asian Cucumber Salad is a refreshing, vibrant dish that brings together simple ingredients for a delightful experience. It’s easy to make and perfect for summer gatherings or a light lunch. I encourage you to try this recipe tonight; you won’t be disappointed by its crispness and tangy flavor!

Asian Cucumber Salad

Craving something light and refreshing? This Asian Cucumber Salad is the ultimate dish for hot summer days. With a blend of crisp cucumbers and a tangy dressing, it’s a flavorful side that’s quick to prepare. Perfect for any meal, it’s sure to impress!

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: Asian

Calories: 90

Ingredients Equipment Method Notes

Ingredients

  

• 2 large English cucumbers or 8 small pickling cucumbers
• 1/2 teaspoon salt
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or more to taste
• 1 teaspoon fresh minced ginger or 1/4 teaspoon dried ginger
• 1/2 teaspoon chili flakes
• 1 tablespoon toasted sesame seeds
• 4 green onions finely sliced

Equipment

• Chef's Knife
• Whisk

Method

 

1. Thinly slice the cucumbers. I like to use a mandolin, but you can also slice evenly by hand with a knife.
2. Sprinkle salt over the cucumbers and let them sit for 10 minutes while you prepare the dressing. At the end of the 10 minutes, drain the liquid released from the cucumbers.
3. To make the dressing, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, chili flakes, and toasted sesame seeds.
4. Add cucumbers, green onions, and dressing to a bowl, and toss to coat. Chill in the refrigerator for 20 minutes to allow the flavors to meld.
5. Serve chilled. Salad is best fresh but can be saved for up to 2 days.

Notes

• Tip 1: Any type of cucumber will work.
• Tip 2: I use regular soy sauce for this salad but if sodium is a concern for you, you can definitely use low-sodium soy sauce.
• Tip 3: I like to use fresh or jarred ginger for the best flavor, but you can use dried ginger in a pinch.
• Tip 4: You put everything into a mason jar, close the lid, and shake! When ready to use, just shake once more and add to the salad.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!