This Easy Asian Cucumber Salad is a cool and crisp treat, perfect for hot days! With fresh cucumbers, a flavorful dressing, and a hint of sesame, it’s simple yet delicious.
Honestly, I love how quick it is to make! Just chop, mix, and serve. This salad keeps me feeling refreshed and ready to tackle anything—especially if I’ve had a long day! 😄
Key Ingredients & Substitutions
Cucumbers: For this salad, I recommend using English or Kirby cucumbers. They are crunchy and have fewer seeds compared to regular cucumbers. If you can’t find them, you can use Persian cucumbers too, which work great.
Rice Vinegar: Rice vinegar gives a mild sweetness. If you’re out, you can swap it with apple cider vinegar or white wine vinegar. Just remember, it will be a bit tangier, so adjust to taste!
Sugar or Honey: I usually use sugar for a clear dressing, but honey will add a lovely flavor too, especially if it’s local. For a low-sugar option, try agave or a sugar substitute.
Sesame Oil: This adds a nutty flavor to the dish. If you’re looking for a lighter option, you can use avocado oil, but the sesame flavor will be diminished.
Garlic and Ginger: Fresh ingredients really bring this salad to life. If you need shortcuts, garlic and ginger paste can save time. However, fresh versions give it that punch!
How Do I Get the Best Crunch from My Cucumbers?
To achieve that perfect crunch, salting the cucumbers is key. Salting helps draw out excess water, keeping the salad fresh and not soggy.
- Start by slicing the cucumbers and then sprinkle salt evenly over them.
- Let them sit in a colander for about 15-20 minutes.
- Rinse off the salt under cold water and pat them dry with paper towels for the best texture.
Easy Asian Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 2 large cucumbers (English or Kirby), thinly sliced
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Optional: red pepper flakes for heat
How Much Time Will You Need?
This refreshing Asian Cucumber Salad takes about 10 minutes for prep and 15-20 minutes to allow the cucumbers to sit before serving. In total, expect around 30-35 minutes, including chilling time. It’s quick, easy, and perfect for a light side dish!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
First, take your thinly sliced cucumbers and place them in a colander. Sprinkle the salt over them and toss gently so all the slices are coated. Let them sit for 15-20 minutes. This helps draw out excess water, making the salad crunchy rather than soggy. After the time is up, rinse the cucumbers under cold water and pat them dry with paper towels.
2. Mix the Dressing:
While the cucumbers are draining, grab a small bowl. Whisk together the rice vinegar, soy sauce, sesame oil, sugar (or honey), minced garlic, and grated ginger. Stir until everything is well combined and the sugar has dissolved for a flavorful dressing.
3. Combine Everything:
In a large serving bowl, add the drained cucumbers and pour the dressing over them. Toss everything gently to ensure all the cucumber slices are coated in that lovely dressing.
4. Add Toppings:
Next, sprinkle the toasted sesame seeds and sliced green onions on top. If you like a bit of heat, feel free to sprinkle on some red pepper flakes at this point for an extra kick!
5. Chill and Serve:
Cover your salad and place it in the refrigerator for at least 15 minutes before serving. This allows all the flavors to meld beautifully. When you’re ready, serve it cold as a delightful and refreshing side dish that everyone will enjoy!
FAQ for Easy Asian Cucumber Salad
Can I Use Different Types of Cucumbers?
Absolutely! While English or Kirby cucumbers are preferred for their crunch and low seed content, you can also use Persian cucumbers or even regular ones. Just make sure to peel or deseed if they are particularly seedy for better texture.
How Long Will Leftovers Last?
This salad is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Just keep in mind that the cucumbers may lose some crunch over time.
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a few hours ahead. Simply follow the recipe up to step 4 and keep it in the refrigerator. Just add the sesame seeds and green onions right before serving to keep everything fresh.
What Can I Serve with This Salad?
This salad pairs well with a variety of dishes! Serve it alongside grilled meats, cold noodles, or as part of a larger Asian-inspired meal. It’s also great on its own for a light lunch!
