This Asian Cucumber Salad is light, refreshing, and packed with flavor! It’s quick to whip up, making it perfect for lunch or a side dish.
Why Make This Recipe
You should make this salad because it’s super easy and healthy! It’s perfect for hot days or when you want something light but tasty. Plus, it’s a great way to enjoy fresh veggies!
How to Make Asian Cucumber Salad
Ingredients:
- 1 lb cucumbers, preferably English cucumbers
- 3⁄4 teaspoon salt
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sugar
- 1 1⁄2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1⁄2 teaspoon chili paste (sambal oelek)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Directions:
- Slice the cucumbers and place them in a bowl in several layers, sprinkling each layer with salt. Set aside for about 15 minutes to allow the salt to draw out moisture from the cucumbers.
- In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, grated ginger, and chili paste until well combined.
- After the cucumbers have sat for 15 minutes, drain any excess moisture and pat them dry with paper towels. Add the dressing to the cucumbers and toss well to ensure all the slices are evenly coated.
- Top the salad with thinly sliced green onions and toasted sesame seeds before serving.
How to Serve Asian Cucumber Salad
Serve this salad chilled as a side dish with grilled meats or as a light lunch. It pairs well with rice or noodles too!
How to Store Asian Cucumber Salad
Store any leftovers in an airtight container in the fridge. It’s best eaten within a day for the crispness of the cucumbers.
Tips to Make Asian Cucumber Salad
- Use fresh cucumbers for the best crunch.
- Adjust the seasoning if you like it sweeter or spicier.
- Try garnishing with cilantro for extra flavor!
Variation
Feel free to add other veggies like carrots or bell peppers for more color and crunch!
FAQs
1. Can I make this salad in advance?
Yes! You can prepare it a few hours ahead but wait to add the dressing until just before serving to keep it fresh.
2. What can I substitute for soy sauce?
You can use tamari or coconut aminos for a gluten-free option.
3. How long does this salad last in the fridge?
This salad is best enjoyed fresh, but it can last up to 2 days in the fridge when stored properly.
Asian Cucumber Salad
Ingredients
1 lb cucumbers (preferably English cucumbers) 3⁄4 teaspoon salt 1 tablespoon rice vinegar 1 tablespoon low-sodium soy sauce 1 tablespoon sugar 1 1⁄2 teaspoons sesame oil 2 cloves garlic, minced 1 teaspoon grated ginger 1⁄2 teaspoon chili paste (sambal oelek) 2 green onions, thinly sliced 1 tablespoon toasted sesame seeds
Instructions
1. Slice the cucumbers and place them in a bowl in several layers, sprinkling each layer with salt. Set aside for about 15 minutes to allow the salt to draw out moisture from the cucumbers. 2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, grated ginger, and chili paste until well combined. 3. After the cucumbers have sat for 15 minutes, drain any excess moisture and pat them dry with paper towels. Add the dressing to the cucumbers and toss well to ensure all the slices are evenly coated. 4. Top the salad with thinly sliced green onions and toasted sesame seeds before serving.