If you’re looking for a light, refreshing dish that bursts with flavor, this Asian cucumber salad is the perfect choice. Crisp cucumbers paired with a tangy dressing and aromatic herbs create a delightful balance that complements various meals. This salad is not only quick to make but also brings a taste of the East to your table, making it an ideal side dish for any occasion.
Ingredients
- 2 large cucumbers, thinly sliced
- 1 tablespoon salt
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon chili flakes (optional)
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- Sesame seeds for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with no cooking required.
Nutritional Value
Each serving (1/4 of the salad) contains approximately 80 calories, 3g of protein, 5g of fat, 9g of carbohydrates, and 2g of fiber. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
- Wash the cucumbers thoroughly and slice them thinly.
- Place the cucumber slices in a bowl and sprinkle with salt.
- Let them sit for 10 minutes to draw out excess moisture.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar.
- Add chili flakes if you prefer some heat.
- Rinse the cucumbers under cold water to remove excess salt and drain well.
- Transfer the cucumbers to a large mixing bowl.
- Pour the dressing over the cucumbers and toss gently to coat.
- Add chopped cilantro and sliced green onions.
- Garnish with sesame seeds and serve chilled.
Alternative Ingredients
You can substitute rice vinegar with apple cider vinegar for a different flavor. Additionally, if you prefer a gluten-free option, use tamari instead of soy sauce.
Serving and Pairings
This Asian cucumber salad pairs beautifully with grilled meats, seafood, or as a refreshing side to any Asian-inspired dish. It also works well in wraps or as a topping for rice bowls.
Storage and Reheating
Store the salad in an airtight container in the refrigerator for up to 2 days. It is best served fresh, but if you have leftovers, enjoy them cold. This salad does not freeze well due to the high water content of cucumbers.
Cooking Mistakes
- Using too much salt can make the salad overly salty; use sparingly.
- Don’t skip rinsing the cucumbers after salting to avoid excess moisture.
- Allowing the salad to sit too long can make it soggy; serve immediately after mixing.
- Not slicing cucumbers thinly enough can affect the texture.
- Forgetting the sesame oil can lead to a bland flavor.
Helpful Tips
- Use Persian cucumbers for a sweeter taste.
- Chill the salad before serving for enhanced flavor.
- Add peanuts for extra crunch and flavor.
- Experiment with different herbs like mint or basil.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, for the best texture, it’s recommended to serve it fresh.
What can I use instead of cucumbers?
You can use zucchini or jicama as alternatives for a similar crunch and freshness.
Is this salad vegan?
Yes, this Asian cucumber salad is entirely vegan, making it suitable for various dietary preferences.
How spicy is this salad?
The spice level can be adjusted based on your preference. Omit the chili flakes for a milder taste or add more for extra heat.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or tofu can be incorporated for a more filling meal.
Conclusion
This Asian cucumber salad is a delightful addition to any meal, providing a refreshing crunch and vibrant flavors. Easy to make and adaptable, it’s sure to impress your guests and become a favorite in your household.
Asian Cucumber Salad
Ingredients
- 2 large cucumbers thinly sliced
- 1 tablespoon salt
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon chili flakes optional
- 1/4 cup chopped cilantro
- 1/4 cup sliced green onions
- Sesame seeds for garnish
Instructions
- Wash the cucumbers thoroughly and slice them thinly.
- Place the cucumber slices in a bowl and sprinkle with salt.
- Let them sit for 10 minutes to draw out excess moisture.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar.
- Add chili flakes if you prefer some heat.
- Rinse the cucumbers under cold water to remove excess salt and drain well.
- Transfer the cucumbers to a large mixing bowl.
- Pour the dressing over the cucumbers and toss gently to coat.
- Add chopped cilantro and sliced green onions.
- Garnish with sesame seeds and serve chilled.
