Name: Asian Cucumber Salad
Prep time: 15 min
Cook time: PT-483885H34M59S
Total time: 15 min
Cuisine: Asian
Ingredients: 2 large cucumbers, thinly sliced; 1/4 cup rice vinegar; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 teaspoon sugar; 1 garlic clove, minced; 1 teaspoon fresh ginger, grated; 1/2 teaspoon red pepper flakes (optional, for heat); 2 tablespoons sesame seeds; 2 green onions, chopped; Fresh cilantro, chopped (optional, for garnish)

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I’m excited to share this refreshing Asian Cucumber Salad with you! It’s crisp, tangy, and loaded with flavors that perfectly balance sweet, salty, and a hint of spice. This salad is super easy to whip up and makes a great side dish for any meal, especially when you want something light and refreshing.

Why You’ll Love This Recipe

This Asian Cucumber Salad is one of those recipes that you can always rely on when you need a quick, healthy, and flavorful side. The cucumbers are sliced thin and tossed in a zesty dressing made with rice vinegar, soy sauce, and a touch of sesame oil. What really makes this salad shine are the fresh herbs and the crunch from the cucumbers. It’s simple, yet so delicious—and perfect for almost any occasion, whether it’s a family dinner or a picnic.

Ingredients

You’ll need:

2 large cucumbers
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon red pepper flakes
1 tablespoon sesame seeds
2 tablespoons fresh cilantro, chopped

For the full list of ingredients, see below.

Directions

Step 1: Prepare the Cucumbers

Start by washing your cucumbers well. Slice them thinly, either using a sharp knife or a mandoline for a more consistent result. If you prefer, you can peel the cucumbers first, but I like to leave the skin on for that extra crunch and color.

Step 2: Make the Dressing

In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes. The sugar will help balance the acidity of the vinegar, while the soy sauce and sesame oil give the dressing a rich umami flavor.

Step 3: Combine and Toss

Place the sliced cucumbers in a large bowl. Pour the dressing over them and toss gently, ensuring that all the cucumbers are well-coated with the tangy sauce. The cucumbers should be slightly softened after absorbing the dressing.

Step 4: Garnish and Serve

Top the salad with sesame seeds and freshly chopped cilantro. This adds a nice crunch and a burst of freshness to the dish. Serve immediately or let it chill in the fridge for a bit to allow the flavors to meld together.

Expert Tips and Tricks

If you want to add more flavor to your cucumbers, let them sit for 10-15 minutes before serving. The longer they sit, the more they soak up the dressing.
For a spicier kick, feel free to add more red pepper flakes or even a splash of sriracha.
You can also use toasted sesame seeds for an extra layer of flavor.

Recipe Variations and Possible Substitutions

Swap out the rice vinegar for apple cider vinegar if you prefer a different acidity.
Add some shredded carrots or red bell pepper for a bit of color and extra crunch.
If you don’t have sesame oil, you can substitute it with olive oil, though it will change the flavor profile a bit.

Serving and Pairing Suggestions

This salad is the perfect accompaniment to any Asian-inspired dish. It pairs wonderfully with grilled chicken, stir-fried vegetables, or even a bowl of warm rice. It also makes a light side dish for barbecues or summer picnics.

Storage and Reheating Tips

This Asian Cucumber Salad can be stored in an airtight container in the fridge for up to 2 days. Keep in mind that the cucumbers will continue to soften over time, so it’s best enjoyed fresh. If you do have leftovers, just give it a good stir before serving.

4 FAQs

Can I make this salad ahead of time? Yes! You can prepare it up to 1-2 hours ahead of time for the best flavor. Just keep it refrigerated until you’re ready to serve.
Can I use English cucumbers instead of regular cucumbers? Absolutely! English cucumbers are a great choice since they have a milder flavor and fewer seeds.
What if I don’t like cilantro? If you’re not a fan of cilantro, you can substitute it with fresh mint or green onions for a different herbal note.
Can I add protein to this salad? Definitely! Grilled shrimp, tofu, or even some sliced chicken would make this salad a complete meal.

Conclusion

This Asian Cucumber Salad is a total crowd-pleaser, and you’ll love how easy it is to make. It’s fresh, flavorful, and pairs so well with just about anything. Whether you’re serving it at a dinner party or packing it for a lunch, this salad is sure to hit the spot. Enjoy!

Asian Cucumber Salad

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Asian Cucumber Salad is a refreshing and flavorful dish that combines crisp cucumbers with a tangy, savory dressing. It’s a versatile side dish that pairs well with various Asian-inspired meals.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Tossing
Cuisine: Asian
Diet: Vegan

Instructions

Prepare the Cucumbers:
- Place the sliced cucumbers in a colander and sprinkle with a pinch of salt.
- Let them sit for about 10 minutes to draw out excess water.
- After 10 minutes, gently squeeze the cucumbers to remove any remaining water.
Make the Dressing:
- In a bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, grated ginger, and red pepper flakes (if using) until the sugar is dissolved.
Combine and Serve:
- In a large bowl, toss the drained cucumbers with the dressing until well coated.
- Add the sesame seeds and chopped green onions, mixing gently.
- Garnish with fresh cilantro if desired.
- Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Variations: For a spicier version, add a teaspoon of chili oil or a sliced red chili pepper to the dressing.
Texture: For a crunchier texture, consider adding a handful of roasted peanuts or cashews just before serving.
Storage: This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 hours.