Refreshing Asian Cucumber Salad Recipe for Summer Fun

There’s something undeniably refreshing about an Asian cucumber salad recipe that makes it a must-have on any table. Crisp, cool cucumbers mingle with a zesty dressing that dances between sweet and savory, creating a flavor explosion that will tickle your taste buds. Imagine biting into a perfectly chilled cucumber specked with sesame seeds, the crunch echoing like applause after a great performance.

I can still recall the first time I made this salad for a summer barbecue. My friends practically attacked the bowl, declaring it the star of the show! It’s perfect for picnics or as a side dish at dinner parties, and trust me, you’ll want to have this in your back pocket for those “What should I bring?” moments.

I’ve had friends rave about how they could eat this salad every day without getting bored.

Essential Ingredients

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

• Cucumbers: Choose firm cucumbers; English cucumbers work wonderfully because they have fewer seeds and thin skin.

• Rice Vinegar: Use unseasoned rice vinegar for a mild flavor that complements the cucumbers beautifully.

• Soy Sauce: Low-sodium soy sauce helps control saltiness while adding depth to the dressing.

• Sesame Oil: A little goes a long way; this oil adds an aromatic nuttiness that elevates the salad.

• Honey or Sugar: Sweetness balances the tartness of vinegar; adjust according to your taste preference.

• Sesame Seeds: Toasted sesame seeds add crunch and enhance the nutty flavor of the salad.

• Green Onions: Freshly chopped green onions bring a mild onion flavor that brightens up the overall dish.

• Chili Flakes (optional): Add these if you like a bit of heat; they give an exciting kick!

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

Let’s Make it Together

Gather your ingredients and let’s dive into creating this refreshing Asian cucumber salad recipe!

Prepare Your Cucumbers: Start by washing your cucumbers thoroughly. Slice them thinly using either a knife or mandoline for even cuts; aim for about 1/8 inch thick pieces.

Create the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey or sugar, sesame oil, and optional chili flakes until well combined. Taste and adjust sweetness as needed.

Toss It All Together: In a large mixing bowl, combine your sliced cucumbers with chopped green onions. Drizzle your dressing over them and toss gently until everything is coated evenly.

Add Some Crunch: Sprinkle toasted sesame seeds over the salad just before serving; this keeps them crispy and adds texture.

Chill Before Serving: Let your salad sit in the refrigerator for at least 15-20 minutes before serving—this allows all those flavors to meld beautifully together.

Enjoy your delightful Asian cucumber salad alongside grilled meats or as part of a vegetarian feast. This refreshing dish is sure to become one of your go-to recipes!

Perfecting the Cooking Process

Start by slicing cucumbers thinly for maximum crunch. Toss them with salt to draw out moisture while you prepare the dressing. This sequence maximizes flavor and texture.

Add Your Touch

Feel free to swap cucumbers for carrots or radishes for a colorful twist. Add chili flakes for heat or sesame oil for a richer flavor profile.

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. No reheating needed; it’s best enjoyed cold and fresh.

Sometimes, I whip up this Asian cucumber salad recipe when I need a quick refreshment after a long day. The smiles on my family’s faces say it all!

FAQ

What type of cucumbers are best for this salad?

English cucumbers are ideal due to their thin skin and fewer seeds.

Can I make this salad ahead of time?

Yes, prepare it up to 24 hours in advance for the best flavor infusion.

What variations can I try with this Asian cucumber salad recipe?

Consider adding avocado or grilled chicken for a heartier dish while keeping it refreshing.

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Asian Cucumber Salad

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This Asian cucumber salad is a refreshing and vibrant dish that bursts with flavor. Crisp cucumbers are tossed in a tangy dressing made from rice vinegar, soy sauce, and sesame oil, giving it a delightful balance of sweet and savory notes. Perfect for summer barbecues, picnics, or as a side at dinner parties, this easy-to-make salad will impress your guests and satisfy your cravings for something light and zesty.

• Total Time: 0 hours
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups sliced cucumbers (about 2 medium English cucumbers)
• 3 tbsp unseasoned rice vinegar
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey or sugar (adjust to taste)
• 1 tbsp toasted sesame seeds
• 2 green onions, chopped
• 1/4 tsp chili flakes (optional)

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Instructions

1. Prepare the Cucumbers: Wash cucumbers thoroughly and slice them thinly (about 1/8 inch thick) using a knife or mandoline.
2. Make the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey or sugar, sesame oil, and optional chili flakes until combined. Taste and adjust sweetness if needed.
3. Combine: In a large mixing bowl, add sliced cucumbers and chopped green onions. Drizzle the dressing over them and toss gently to coat.
4. Add Crunch: Just before serving, sprinkle toasted sesame seeds over the salad.
5. Chill: Let the salad sit in the refrigerator for at least 15-20 minutes to allow flavors to meld before serving.

• Author: DANIEL LAWSON
• Prep Time: 10 minutes
• Cook Time: None
• Category: Side Dish
• Method: No cooking required
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 70
• Sugar: 6g
• Sodium: 200mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg