Refreshing Asian Cucumber Salad

The sun is shining, the birds are singing, and you suddenly feel an irresistible craving for something fresh and crunchy. Enter the Asian cucumber salad—a dish so vibrant it practically does a little dance on your plate! Imagine crisp cucumbers mingling with sweet and tangy dressing while sesame seeds sprinkle over like confetti at a party. It’s refreshing enough to transport you straight to a sunny beach picnic or your grandma’s backyard barbecue.

As I think of this dish, I can’t help but remember the family gatherings where this salad graced our table. My Uncle Joe would always claim he was “the king of salads,” dramatically tossing his hair back in mock seriousness before diving into his second helping. And let me tell you—nothing screams summer joy quite like the crunch of fresh cucumbers paired with that zingy dressing!

When I first served this to my friends during a summer potluck, they couldn’t get enough! Their faces lit up with delight after the first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cucumbers: Opt for English cucumbers—they’re less watery and have fewer seeds for better crunch.
• Rice Vinegar: This gives the dressing its signature tang—don’t even think about substituting it!
• Sesame Oil: A little goes a long way; it adds nutty depth without overpowering.
• Soy Sauce: Use low-sodium soy sauce to maintain flavor while keeping things lighter.
• Sugar: Just a touch balances out the acidity perfectly; adjust according to taste.
• Sesame Seeds: Toast them lightly for an extra burst of flavor; trust me, it’s worth it!
• Green Onions: Slice them thinly for garnish; they add color and mild onion flavor.
• Red Pepper Flakes: Sprinkle these on if you like a bit of heat in your salads.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Cucumbers: Start by slicing your cucumbers thinly; aim for about ¼ inch thickness so they soak up all those fabulous flavors! If you’re feeling fancy, use a mandoline for uniform slices.

Create the Dressing: In a bowl, mix rice vinegar, soy sauce, sugar, and sesame oil until the sugar dissolves completely—this should take about 30 seconds of vigorous whisking or dancing if you’re in the mood!

Toss It All Together: In a large bowl, combine your sliced cucumbers with the dressing. Make sure every slice gets coated in that sweet-tangy goodness—think of it as giving your cucumbers a spa day!

Add Flavor Boosters: Toss in sesame seeds and chopped green onions—these little additions elevate your salad from good to unforgettable!

Chill Before Serving: Allow the salad to chill in the fridge for about 20 minutes before serving; this lets all those flavors mingle together beautifully.

Enjoy your creation—grab a bowl of this luscious Asian cucumber salad and watch as everyone around you dives in happily!

Perfecting the Cooking Process

Start by slicing the cucumbers thinly to maximize their crispness. Toss them in salt for about 10 minutes to draw out excess moisture. This ensures they remain crunchy and flavorful.

Add Your Touch

Feel free to customize your Asian cucumber salad with additional ingredients like sesame seeds, cilantro, or sliced chili for extra heat. A dash of soy sauce can also elevate the flavor profile.

Storing & Reheating

Store your salad in an airtight container in the fridge for up to three days. Avoid reheating; it’s best enjoyed cold, straight from the refrigerator.

There was that one summer barbecue where I made this salad, and everyone went wild over it! My uncle even asked for the recipe—talk about pressure! It was a hit, proving that simplicity can steal the show.

FAQ

What type of cucumbers are best for this salad?

Use English or Persian cucumbers for their thin skin and crisp texture.

Can I prepare this salad in advance?

Yes, you can prepare it a few hours ahead of time; just keep it chilled.

Is there a substitute for rice vinegar?

Apple cider vinegar works well as a substitute if you don’t have rice vinegar on hand.

Print

Asian Cucumber Salad

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This refreshing Asian cucumber salad combines crisp cucumbers with a zesty dressing, making it an ideal dish for summer gatherings or a quick, healthy snack.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: None
• Total Time: 24 minute
• Yield: Serves 4
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 2 English cucumbers
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sugar
• 1 tablespoon toasted sesame seeds
• 2 green onions, sliced
• Red pepper flakes (optional)

Instructions

1. Thinly slice the cucumbers (about ¼ inch thick) to maximize flavor absorption.
2. In a bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until fully combined.
3. In a large bowl, toss the sliced cucumbers with the dressing until well coated.
4. Sprinkle in toasted sesame seeds and sliced green onions; mix gently to combine.
5. Chill in the refrigerator for at least 20 minutes before serving to enhance flavor.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 70
• Sugar: 4g
• Sodium: 290mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

Keywords: For added flavor and texture, consider mixing in chopped cilantro or sliced chili peppers. This salad can be prepared several hours ahead of time; just keep it chilled until ready to serve.