This crunchy Asian cucumber salad is super refreshing and so easy to make! With just cucumbers, rice vinegar, and a sprinkle of sesame seeds, it’s a perfect side dish.
I love how quick it is to whip up—slice, mix, and you’re done! It’s like a party on your plate, and your taste buds will thank you for the zingy flavor!🥒✨
Key Ingredients & Substitutions
Cucumbers: I recommend using English or Kirby cucumbers for their crunchy texture. If you can’t find them, regular garden cucumbers are fine too, but be sure to remove the seeds, as they can make the salad watery.
Rice Vinegar: Rice vinegar is crucial for that tangy flavor. If you’re out, white wine vinegar or apple cider vinegar can be good substitutes in a pinch. Just remember, they may be a bit stronger in flavor.
Soy Sauce: For a gluten-free version, use tamari instead of regular soy sauce. It adds the same umami taste and works perfectly!
Sugar: Any sugar will do, but I like using maple syrup for a slight twist. Just a teaspoon brings the right balance without overpowering the other flavors.
How Do I Make Sure My Cucumber Salad Stays Crisp?
A key step to keeping your salad nice and crispy is salting the cucumbers and letting them sit for a bit. This process draws out extra moisture, preventing your salad from becoming soggy. Here’s how to do it:
- After slicing the cucumbers, sprinkle them with salt and toss lightly.
- Let them sit in a bowl for about 10 minutes.
- Drain any excess liquid that collects in the bowl and pat them dry with paper towels if needed.
Following this simple technique will keep your salad crunchy and enjoyable! Plus, chilling it for about 15 minutes before serving allows the flavors to blend beautifully. Enjoy!🥒
Easy Asian Cucumber Salad
Ingredients You’ll Need:
- 2 large cucumbers (English or Kirby cucumbers work well)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 garlic clove, minced (optional)
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced (optional)
- Red pepper flakes to taste (optional, for a bit of heat)
How Much Time Will You Need?
Making this Asian cucumber salad takes about 15 minutes of preparation time, plus an additional 15 minutes to chill in the fridge. So, you can prepare this refreshing side dish in just half an hour—perfect for any quick meal!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing the cucumbers thoroughly. Then, slice them thinly. You can use a sharp knife or a mandoline slicer for even pieces. Thin slices add to the crunch!
2. Salt the Cucumbers:
Place the sliced cucumbers in a bowl and sprinkle them with salt. Toss them lightly to ensure even coverage. Let them sit for about 10 minutes. This helps remove excess water and keeps the salad crisp!
3. Make the Dressing:
While the cucumbers are resting, grab a small bowl to combine your dressing. Whisk together the rice vinegar, soy sauce, sesame oil, sugar, and minced garlic (if you’re using it) until the sugar is fully dissolved.
4. Drain and Dry the Cucumbers:
After 10 minutes, drain any liquid released by the cucumbers, and gently pat them dry with a paper towel if there’s still some moisture. This step is important for keeping your salad crisp and not soggy!
5. Combine Salad Ingredients:
Pour the dressing over the cucumbers and toss everything together until the cucumbers are well coated in the delicious dressing.
6. Add Finishing Touches:
Sprinkle the salad with toasted sesame seeds and the sliced green onions for added flavor and crunch. If you like a little heat, add some red pepper flakes to taste!
7. Chill and Serve:
To allow all the flavors to meld beautifully, cover the salad and chill it in the refrigerator for at least 15 minutes. Serve it chilled, and enjoy your refreshing Asian cucumber salad!
FAQ for Easy Asian Cucumber Salad
Can I Use Different Types of Cucumbers?
Absolutely! While English and Kirby cucumbers are best for this salad due to their crunchiness, regular garden cucumbers can work too. Just remember to remove the seeds to prevent excess moisture.
Can I Prepare This Salad in Advance?
Yes! You can make this salad a few hours ahead of time. Just keep it covered in the refrigerator. However, for the best crunch, try to add the sesame seeds and green onions right before serving.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the cucumbers crispy, try to drain any excess liquid before storing them.
What Can I Substitute for Rice Vinegar?
If you don’t have rice vinegar, you can use white wine vinegar or apple cider vinegar as substitutes. Both will give a slightly different taste, but they’ll still work nicely in this recipe!
