Refreshing Cucumber Asian Salad Recipe for Summer Bliss

Imagine a refreshing explosion of crunch, flavor, and zing that dances on your palate like a joyful party of cucumbers and tangy goodness. That’s what you can expect from a delightful cucumber Asian salad, a dish that captures the essence of summer in every bite. Picture the vibrant greens, the crispness of fresh vegetables, and the tantalizing aroma of sesame oil wafting through the air—it’s nothing short of culinary bliss.

Now, let me take you back to that sunny afternoon at my aunt’s backyard barbecue. I remember my cousins and I arguing over who could sneak the most servings before anyone noticed. The cucumber Asian salad was the star of the show, with its bright colors and refreshing taste stealing our hearts (and stomachs). Whether you’re hosting a picnic or just looking for a light lunch, this salad is sure to be your new go-to.

I remember my friends devouring this salad at our last get-together while questioning how I managed to whip up such deliciousness so quickly!

Essential Ingredients

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

• Cucumbers: Opt for fresh, firm cucumbers; English cucumbers work beautifully due to their thin skin.

• Carrots: Use crisp carrots for added sweetness and color; julienne them for a fun texture.

• Red Bell Pepper: Choose vibrant red bell peppers; they add sweetness and crunch to the mix.

• Sesame Oil: This oil provides a nutty depth; use toasted sesame oil for an extra flavor kick.

• Rice Vinegar: A splash of rice vinegar brightens up the flavors beautifully; look for unseasoned varieties.

• Soy Sauce: Low-sodium soy sauce helps control saltiness; it complements all other flavors perfectly.

• Fresh Cilantro: Chopped cilantro adds an aromatic freshness; feel free to substitute with green onions if desired.

• Sesame Seeds: Toasted sesame seeds enhance crunchiness and nuttiness; sprinkle generously for that finishing touch.

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

Let’s Make it Together

Prepare Your Veggies: Start by washing all your vegetables thoroughly. Slice cucumbers into thin rounds and julienne carrots into matchsticks for that satisfying crunch.

Mix Your Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and optional honey until well combined. The aroma should be heavenly!

Toss Everything Together: In a large bowl, combine sliced cucumbers, carrots, red bell pepper strips, and chopped cilantro. Drizzle dressing over veggies and toss gently until everything is coated.

Add Sesame Seeds: Just before serving, sprinkle toasted sesame seeds on top. This final touch adds an irresistible nutty flavor and visual appeal.

Chill Before Serving (Optional): If time allows, let your cucumber Asian salad chill in the refrigerator for about 30 minutes. This allows flavors to meld together beautifully!

With each step taken in creating this delicious salad, you’re not only preparing food but also crafting memories that can last forever—just like that unforgettable barbecue day in my aunt’s backyard! Enjoy your crunchy adventure!

Perfecting the Cooking Process

Start by prepping all ingredients first, then mix the dressing while letting the cucumbers marinate for maximum flavor.

Add Your Touch

Consider adding diced avocado or grilled shrimp for a heartier dish, enhancing both texture and taste.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Avoid reheating to preserve freshness.

Sharing this delightful cucumber Asian salad recipe reminds me of summer picnics with my family, where laughter and good food made every moment special.

FAQ

What can I add to my cucumber Asian salad?

You can add shredded carrots or bell peppers for extra color and crunch.

How long can I store cucumber Asian salad?

The salad lasts up to three days in the fridge when stored properly.

Is this cucumber Asian salad vegan-friendly?

Yes, this salad is completely vegan and packed with fresh vegetables.

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Cucumber Asian Salad

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Cucumber Asian Salad is a refreshing blend of crisp vegetables and zesty flavors, perfect for summer picnics or light lunches. This vibrant salad combines fresh cucumbers, crunchy carrots, and sweet bell peppers, all tossed in a tangy sesame dressing. With its eye-catching colors and satisfying crunch, this dish is sure to impress your guests while being quick and easy to prepare. Enjoy a taste of summer with every bite!

• Total Time: 0 hours
• Yield: Serves 4

Ingredients

Scale 1x2x3x

• 2 cups sliced cucumbers (about 2 medium cucumbers)
• 1 cup julienned carrots (about 2 medium carrots)
• 1 cup sliced red bell pepper (about 1 medium pepper)
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar (unseasoned)
• 2 tablespoons low-sodium soy sauce
• ¼ cup chopped fresh cilantro
• 2 tablespoons toasted sesame seeds

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Instructions

1. Prepare the Veggies: Wash and slice cucumbers into thin rounds. Julienne carrots into matchsticks.
2. Mix the Dressing: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and optional honey until well combined.
3. Toss Together: In a large bowl, combine cucumbers, carrots, red bell pepper strips, and cilantro. Drizzle dressing over the veggies and toss gently to coat.
4. Add Sesame Seeds: Sprinkle toasted sesame seeds on top just before serving.
5. Chill (Optional): For enhanced flavor, let the salad chill in the refrigerator for about 30 minutes before serving.

• Author: DANIEL LAWSON
• Prep Time: 10 minutes
• Cook Time: None
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 120
• Sugar: 5g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg