Print

Asian Cucumber Salad

Asian Cucumber Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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)

Instructions

  1. 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.

  2. 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.

  3. 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.

Nutrition

Find it online: https://cookedbyandy.com/asian-cucumber-salad/