introduction
This Easy Asian Cucumber Salad is fresh, crunchy, and fast to make. It uses simple pantry sauces and a bit of spice. It is a good side for grilled meat or a light lunch. For a simple sweet treat to serve after this salad, see easy black raspberry pie.
why make this recipe
Make this salad because it is quick and bright. It needs little cooking, so you save time. The cucumbers stay crisp and the dressing gives a balance of salty, sweet, sour, and a little heat. It works for weeknight dinners, parties, or meal prep.
how to make Easy Asian Cucumber Salad
This salad is easy. Slice the cucumbers, salt them to pull out water, rinse, then mix with the dressing. Chill a little or serve right away. Follow the directions below for best crunch and flavor.
Ingredients :
5 Persian cucumbers, 1/2 tsp salt, 1/2 tbsp sesame oil, 3/4 tbsp light soy sauce, 1/2-1 tbsp sugar (see notes), 3/4 tbsp rice vinegar, 1 tbsp chili oil, 1/2 tbsp sesame seeds, 1/2 tbsp garlic (minced (optional))
Directions :
Rinse and slice one end of the cucumber at an angle., Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference., Add to a bowl/container and sprinkle 1/2 tsp of salt., Mix that well and refrigerate for at least 20 minutes to draw out the water., Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container., Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic., Stir until well combined and serve. Enjoy!
how to serve Easy Asian Cucumber Salad
Serve cold or at room temperature. Put it next to rice, noodles, grilled chicken, or fish. You can also add it to a sandwich or wrap for crunch. Garnish with extra sesame seeds or a little chopped scallion.
how to store Easy Asian Cucumber Salad
Store in an airtight container in the fridge. Eat within 2 days for best crunch. The cucumbers will get softer the longer they sit.
tips to make Easy Asian Cucumber Salad
- Use Persian cucumbers for thin skin and small seeds.
- Slice at an angle to make bigger, oval pieces that hold the dressing.
- Salt and chill to pull out excess water so the salad stays crisp.
- Adjust sugar from 1/2 to 1 tbsp to match your taste.
- Stir dressing well so flavors blend.
variation (if any)
- Add sliced red chili or chili flakes for more heat.
- Swap chili oil for a mild chili paste if you want less oil.
- Add a splash of lime juice for extra tang.
- Toss in chopped cilantro or mint for a fresh herb twist.
FAQs
Q: Can I use regular cucumbers?
A: Yes. Peel and remove seeds if they are large. Persian cucumbers work best for crunch.
Q: Is the garlic required?
A: No. Garlic is optional. Add it if you like more savory flavor.
Q: How long should I salt the cucumbers?
A: At least 20 minutes in the fridge. This draws out water and makes them crisper.
Q: Can I make this ahead?
A: You can prep and salt cucumbers ahead, but mix dressing just before serving for the best texture.
Q: Is this salad spicy?
A: It has some heat from chili oil. Use less chili oil if you want it milder.
Easy Asian Cucumber Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
- Diet: Vegan
Description
A fresh and crunchy cucumber salad that is quick to make using simple pantry ingredients.
Ingredients
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp minced garlic (optional)
Instructions
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle until the cucumber is completely sliced. Aim for oval-shaped pieces.
- Add the sliced cucumbers to a bowl/container and sprinkle with 1/2 tsp of salt.
- Mix well and refrigerate for at least 20 minutes to draw out the water.
- Drain the water and give the cucumbers a quick rinse before returning them to the bowl/container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic to the cucumbers.
- Stir until well combined and serve cold or at room temperature. Enjoy!
Notes
Use Persian cucumbers for a better crunch and adjust sugar according to your taste. Serve cold and garnish with extra sesame seeds or chopped scallion.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
