This refreshing Asian cucumber salad is a breeze to make! Crisp cucumbers mingle with a zesty dressing that adds just the right kick, making it a perfect side dish or snack.
Honestly, I can’t get enough of this salad. It’s so quick to whip up that I often make it when I want something light and crunchy. Plus, it pairs beautifully with any meal! 🥒
Key Ingredients & Substitutions
Cucumbers: English or Persian cucumbers work best; they are crunchy and have fewer seeds. If they’re not available, regular cucumbers can be used, but consider peeling them to reduce bitterness.
Rice Vinegar: This adds a mild tartness. If you don’t have it, apple cider vinegar is a good alternative. For a sweeter version, try using seasoned rice vinegar, which already has sugar added.
Sugar: I often use sugar for sweetness, but honey works too for a natural option. Use agave syrup if you’re looking for a vegan substitute.
Sesame Oil: Toasted sesame oil gives a lovely depth of flavor. If you don’t have it, any mild oil can work, though you’ll miss out on that nutty flavor.
Chili Flakes/Sriracha: For some heat, add chili flakes or a dash of sriracha. The spice level is totally up to you, so feel free to adjust according to your taste!
How Do I Keep the Salad From Being Watery?
Excess moisture can ruin your salad’s texture. To prevent this, sprinkle salt on the cucumbers and let them sit for about 10 minutes. This draws out water, which you’ll then drain. Pat them dry with a paper towel for best results.
- Slice the cucumbers thinly for maximum crunch and quick salting.
- Don’t skip the resting step—it’s key for avoiding a soggy salad!
- Pat the cucumbers dry gently after draining to remove any leftover water.
Following these steps will ensure your salad stays crisp and refreshing. Enjoy your vibrant, tangy dish!
Easy Asian Cucumber Salad with Tangy Dressing
Ingredients You’ll Need:
For the Salad:
- 3 medium cucumbers (preferably English or Persian), thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar (or honey for a natural touch)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1-2 teaspoons chili flakes or a dash of sriracha (optional, for heat)
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro or chopped fresh mint for garnish (optional)
How Much Time Will You Need?
This delightful Asian cucumber salad takes about 10 minutes to prepare. You’ll want to chill it for at least 15 minutes to let all the flavors blend beautifully. So, in total, aim for about 25 minutes from start to serving!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by placing the thinly sliced cucumbers in a large bowl. Sprinkle them with salt and toss them gently. This step is super important as it helps draw out excess water from the cucumbers. Let them sit for about 10 minutes. After that, drain the excess liquid and gently pat the cucumbers dry with paper towels to keep your salad nice and crisp.
2. Make the Tangy Dressing:
While your cucumbers are resting, grab a small bowl and whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and minced garlic. If you like a bit of spice, add in the chili flakes or a dash of sriracha. Keep whisking until the sugar is fully dissolved. It’ll smell amazing!
3. Combine the Salad:
Pour the dressing over the prepared cucumbers and toss everything together until the cucumbers are evenly coated in that delicious dressing. It’s the moment where everything comes together!
4. Add the Crunchy Toppings:
Now, sprinkle the toasted sesame seeds and sliced green onions on top. Give the salad a gentle toss again to mix those in. It’s time to bring some flavor and texture!
5. Garnish and Chill:
If you’d like, add some fresh cilantro or mint leaves for an extra pop of freshness as a garnish. Then, cover the salad and refrigerate it for at least 15 minutes. Chilling allows the flavors to meld wonderfully!
6. Serve and Enjoy:
Once chilled, serve the salad cold as a refreshing side dish. It’s perfect for picnics, barbecues, or just a simple weeknight meal!
FAQ for Easy Asian Cucumber Salad
Can I Use Other Types of Cucumbers?
Absolutely! While English or Persian cucumbers are ideal for their crunch and minimal seeds, you can use regular cucumbers as well. If using regular cucumbers, consider peeling them for a better taste.
How Should I Store Leftover Salad?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers may release more water over time, so it’s best enjoyed fresh!
Can I Make This Salad Ahead of Time?
Definitely! You can prepare the salad a few hours in advance. Just remember to refrigerate it to let the flavors meld. For maximum crunch, add the sesame seeds and green onions right before serving.
What Can I Use Instead of Sesame Oil?
If you don’t have sesame oil, you can substitute it with a neutral oil like vegetable or canola oil. However, the nutty flavor of sesame oil is hard to replace, so if possible, try to use it!
