Easy Asian Cucumber Salad
This Easy Asian Cucumber Salad is a refreshing dish that provides a crisp taste and delightful crunch. With the right balance of savory and sweet flavors, this salad can brighten up any meal. It’s a fantastic side dish for barbecues, picnic outings, or even as a light snack. Plus, it’s incredibly quick to make, so you don’t have to spend too much time in the kitchen.
Why Make This Recipe
Making Easy Asian Cucumber Salad is a fantastic choice for several reasons. First, it’s incredibly simple with minimal cooking involved. This makes it perfect for hot summer days when you don’t want to heat up your kitchen. Second, cucumbers are low in calories but high in water content, making this salad a healthy option. The combination of ingredients gives a robust flavor profile that everyone can enjoy. Whether you are looking for something fresh to complement your main dish or a light appetizer, this salad fits the bill perfectly.
How to Make Easy Asian Cucumber Salad
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 garlic (minced, optional)
Directions:
Prepare the Cucumbers:
- Start by rinsing the Persian cucumbers under cold water. Make sure they are clean and washed well.
- Once washed, slice the cucumbers at an angle. This not only makes them look nice but also helps them soak up the dressing better.
Salt the Cucumbers:
- Place the sliced cucumbers in a bowl.
- Sprinkle the salt over them and toss gently. This will help draw out some of the moisture from the cucumbers, making them more flavorful.
Chill for Flavor:
- Cover the bowl with plastic wrap or a lid and put it in the refrigerator.
- Let the cucumbers chill for at least 20 minutes. This allows the salt to work its magic and enhances the crunchiness.
Rinse:
- After chilling, you’ll want to drain and rinse the cucumbers under cold water.
- This removes the excess salt and keeps your salad from becoming too salty.
Make the Dressing:
- In the same bowl where the cucumbers were, combine sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and optional minced garlic.
- Stir well until all ingredients are combined. The dressing should be a nice blend of sweet, salty, and a little bit spicy.
Combine:
- Add the cucumbers back into the bowl with the dressing.
- Gently stir to coat all the cucumber slices completely with the dressing.
Serve:
- You can enjoy your Easy Asian Cucumber Salad immediately.
- Alternatively, let it sit for about 10 minutes. This sitting time allows the flavors to blend even more beautifully.
How to Serve Easy Asian Cucumber Salad
This Easy Asian Cucumber Salad can be served as a side dish with many main dishes. Pair it with grilled meats or fish for a nice contrast of flavors. It’s also great alongside rice dishes or noodles. The bright color and fresh taste make it a perfect addition to any meal.
For a more complete dish, consider serving the salad over a bed of mixed greens or adding some protein like grilled chicken or tofu to turn it into a light lunch.
How to Store Easy Asian Cucumber Salad
If you have leftovers, this salad can last for about 2 days in the refrigerator. Store it in an airtight container to keep it fresh. However, the cucumbers may lose some of their crunchiness over time. Always give it a good stir before serving again.
If you want to make it ahead of time, it’s best to prepare the dressing separately and mix it with the cucumbers just before serving. This will help retain the crispiness of the cucumbers.
Tips to Make Easy Asian Cucumber Salad
- Use Fresh Cucumbers: The fresher the cucumbers, the better the salad will taste. Persian cucumbers are preferred for their sweetness and crunch.
- Adjust the Sweetness: The sugar amount can be adjusted according to your taste. Some may like it sweeter, while others may prefer less sugar.
- Add More Veggies: Feel free to add other elements like sliced bell peppers or shredded carrots for added color and nutrition.
- Handle Spiciness: If you’re sensitive to spice, start with less chili oil and gradually add more to suit your taste.
- Chill Time: Chilling the cucumbers improves the overall flavor, so don’t skip the soaking step!
Variation
While this salad is perfect as is, there are several variations you can try:
- Add Nuts: Chopped peanuts or cashews make for a great crunchy topping. They not only add texture but also a nutty flavor.
- Use different Vinegars: If you don’t have rice vinegar, you can use apple cider vinegar for a different taste.
- Herbs: Fresh herbs like cilantro or mint can elevate the flavors, adding freshness to the salad.
- Protein Addition: Add some cooked shrimp or shredded chicken to make it a fuller meal.
FAQs
Can I use regular cucumbers instead of Persian cucumbers?
Yes, you can use regular cucumbers. Just peel them if they have thick skin and make sure to remove the seeds to avoid extra water in the salad.
How can I make this salad vegan?
This salad is naturally vegan! All the ingredients listed are plant-based, so you can enjoy it without any modifications.
Is this salad gluten-free?
To make it gluten-free, ensure that you use gluten-free soy sauce. There are many brands available that offer gluten-free options.
Can I make this salad ahead of time?
Yes, you can prepare the cucumbers and dressing separately and mix them just before serving to keep the cucumbers crispy.
What can I serve this salad with?
This salad pairs well with grilled dishes, rice, or even wraps. It’s a versatile side that can complement many Asian-inspired meals.
Easy Asian Cucumber Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and crisp salad with a delicious balance of savory and sweet flavors, perfect for summer meals.
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 the Persian cucumbers under cold water and slice them at an angle.
- Place sliced cucumbers in a bowl, sprinkle with salt, and toss gently.
- Cover the bowl and chill the cucumbers in the refrigerator for at least 20 minutes.
- Drain and rinse the cucumbers under cold water to remove excess salt.
- In the same bowl, combine sesame oil, soy sauce, sugar, rice vinegar, chili oil, and optional garlic. Stir well.
- Add cucumbers back to the bowl and gently stir to coat with the dressing.
- Serve immediately or let sit for about 10 minutes to blend flavors.
Notes
Serve alongside grilled meats or fish, and consider adding protein like grilled chicken or tofu for a light lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg