Crisp, refreshing, and bursting with flavor, Asian cucumber salad is the perfect sidekick to any summer meal. Imagine juicy cucumbers dancing with tangy vinegar and a hint of sesame oil, creating a symphony of taste that refreshes your palate. Whether you’re serving it at a barbecue or enjoying it as a light lunch, this salad will keep you coming back for more.
This recipe brings back memories of family gatherings where laughter mingles with the aroma of fresh herbs and spices. Picture kids racing around while adults savor each bite, appreciating the crunch and zest of this delightful dish. Asian cucumber salad is ideal for sunny picnics or as a palate cleanser during an elaborate dinner buffet, ensuring every gathering feels special.
Why You'll Love This Recipe
- The Asian cucumber salad is super easy to whip up in just 15 minutes
- Its bright flavors complement many dishes, making it incredibly versatile
- The vibrant colors make it eye-catching on any table setting
- It’s refreshing enough to enjoy on its own or alongside grilled meats and seafood
I still remember the first time I made this salad for my friends; their delighted reactions were priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cucumbers: Choose firm cucumbers for the best crunch; English cucumbers are particularly delightful.
Rice Vinegar: This gives the salad its signature tang; opt for unseasoned rice vinegar for purity.
Sesame Oil: A little goes a long way; use toasted sesame oil for a robust flavor boost.
Soy Sauce: Low-sodium soy sauce helps control salt levels without sacrificing taste.
Garlic: Fresh garlic cloves add depth; finely mince them to release their aromatic goodness.
Fresh Herbs: Chopped cilantro or mint elevate your salad’s freshness and aroma beautifully.
Red Pepper Flakes: For those who enjoy a spicy kick; adjust according to your preference.
Sesame Seeds: Toasted sesame seeds add a nutty crunch that enhances texture and flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Cucumbers: Start by washing your cucumbers under cold water. Slice them thinly into rounds or half-moons for maximum crunch.
Mix Your Dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, minced garlic, and red pepper flakes until well combined.
Toss It All Together: In a large mixing bowl, combine the sliced cucumbers with the dressing. Toss gently but thoroughly to ensure every slice gets coated.
Add Fresh Herbs and Sesame Seeds: Sprinkle chopped herbs over the mixture along with toasted sesame seeds. Toss lightly to distribute evenly.
Chill Before Serving: Let your salad sit in the fridge for at least 10 minutes before serving to allow flavors to meld beautifully.
Enjoy this Asian cucumber salad as a refreshing side dish that adds color and flavor to any meal!
You Must Know
- This refreshing Asian cucumber salad bursts with flavor and crunch, making it a perfect side dish
- The crisp cucumbers and zesty dressing will awaken your taste buds
- Plus, it’s super easy to whip up for a last-minute gathering or picnic
Perfecting the Cooking Process
Start by slicing the cucumbers thinly; this ensures maximum crunch and absorbs the dressing beautifully. Prepare your dressing while the cucumbers drain to enhance flavors and make everything come together seamlessly.
Add Your Touch
Feel free to swap out ingredients, like adding carrots for extra color or sesame seeds for crunch. You can also adjust the spice level by adding more chili flakes or using a sweeter vinegar.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Avoid reheating; this salad is best enjoyed cold for that refreshing crunch.
Chef's Helpful Tips
- Always use fresh, firm cucumbers for the best texture; they make a world of difference in your salad
- Experiment with different vinegars to find your favorite flavor profile, and don’t skip draining the cucumbers to avoid sogginess
I remember the first time I made this salad for a summer BBQ. Everyone loved it so much that I had to share my recipe with my neighbors!
FAQ
What type of cucumbers work best for Asian cucumber salad?
Use English cucumbers or Persian cucumbers for their thin skin and crisp texture.
Can I make this salad ahead of time?
Yes, prepare it a few hours in advance to let flavors meld but keep it refrigerated.
How can I adjust the spice level in this salad?
Add more chili flakes or fresh chili slices based on your heat preference for an extra kick.
Asian Cucumber Salad
Asian cucumber salad is a refreshing and flavorful dish that will elevate any summer meal. Crisp cucumbers are tossed in a zesty dressing of rice vinegar, sesame oil, and fresh herbs, creating a perfect balance of tanginess and crunch. Whether served at a barbecue or enjoyed as a light lunch, this salad will delight your taste buds and keep you coming back for more!
- Total Time: 15 minutes
- Yield: Serves 4
Ingredients
- 3 cups sliced cucumbers (English or Persian)
- 3 tbsp rice vinegar (unseasoned)
- 1 tbsp toasted sesame oil
- 2 tbsp low-sodium soy sauce
- 2 cloves garlic (minced)
- ¼ cup fresh cilantro or mint (chopped)
- ½ tsp red pepper flakes (adjust to taste)
- 1 tbsp toasted sesame seeds
Instructions
- Wash cucumbers and slice them thinly into rounds or half-moons.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, minced garlic, and red pepper flakes.
- Combine sliced cucumbers with dressing in a large mixing bowl and toss gently.
- Add chopped herbs and toasted sesame seeds; toss lightly to distribute.
- Chill in the refrigerator for at least 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 70
- Sugar: 3g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
