asian cucumber salad recipe
The Best asian cucumber salad recipe
What I really appreciate about this salad is how healthy it is without feeling like health food. Cucumbers are hydrating and low in calories, and the sesame oil and seeds add a nice dose of healthy fats. Plus, it’s packed with flavor, so you’re not sacrificing taste for nutrition. It’s great with grilled chicken or fish, but honestly, I’ve been known to eat it straight from the bowl with a fork when I’m too lazy to make anything else. It keeps well in the fridge for a day or two, though it never lasts that long in my house. If you’re looking for a no-fuss side that’s light, refreshing, and actually gets eaten, this is the one.
Crisp Asian Cucumber Salad
A refreshing and tangy Asian-inspired cucumber salad with a perfect balance of sweet, sour, and spicy flavors. This quick and easy dish is ideal as a side or light snack, featuring crisp cucumbers, sesame seeds, and a vibrant dressing.
🥘Ingredients
- 2 large English cucumbers (or 4 Persian cucumbers), thinly sliced
- 1/2 tsp salt (for drawing out moisture)
- 1 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp toasted sesame seeds
- 3 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey (or maple syrup for vegan option)
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 small garlic clove, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/4 tsp black pepper
👨🍳Directions
-
1
Slice the cucumbers and red onion thinly. Place cucumbers in a colander, sprinkle with 1/2 tsp salt, and toss gently. Let sit for 5 minutes to draw out excess moisture, then pat dry with a paper towel. -
2
In a small bowl, whisk together all dressing ingredients: rice vinegar, soy sauce, honey, sesame oil, ginger, garlic, red pepper flakes, and black pepper until well combined. -
3
In a large mixing bowl, combine the drained cucumbers, red onion, and chopped cilantro. Pour the dressing over the salad and toss gently to coat evenly. -
4
Sprinkle toasted sesame seeds on top and give one final toss. Taste and adjust seasoning if needed (e.g., more honey for sweetness or red pepper flakes for heat). -
5
Serve immediately for the crispiest texture, or refrigerate for 30 minutes to let flavors meld. Garnish with extra cilantro or sesame seeds if desired.
🔧Equipment
- Mixing bowl
- Knife and cutting board
- Small whisk or fork
- Colander (optional, for draining cucumbers)
- Serving bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crisp Asian Cucumber Salad Works
❓ Frequently Asked Questions About Crisp Asian Cucumber Salad
1. What type of cucumber is best for Asian cucumber salad?
The best cucumbers for this salad are thin-skinned varieties like Persian, English, or Japanese cucumbers. They have fewer seeds and a crisp texture, making them ideal for salads. If you can’t find these, regular garden cucumbers work too—just remove the seeds and peel them partially to reduce bitterness.
2. Can I make Asian cucumber salad ahead of time?
Yes, you can prepare the salad a few hours ahead, but it’s best to add the dressing just before serving to keep the cucumbers crisp. If left too long in the dressing, they may become soggy. Store the sliced cucumbers and dressing separately in the fridge and combine them when ready to eat.
3. How do I adjust the spiciness of the salad?
The spiciness comes from chili oil, red pepper flakes, or fresh chili peppers. For a milder version, reduce or omit these ingredients. For extra heat, add more chili oil or a dash of sriracha. You can also remove the seeds from fresh chilies to tone down the spice while keeping the flavor.
4. What can I substitute for rice vinegar in the dressing?
If you don’t have rice vinegar, you can use apple cider vinegar, white wine vinegar, or even lemon juice as a substitute. Keep in mind that the flavor will vary slightly—rice vinegar is milder and slightly sweet, so you may want to add a pinch of sugar if using a stronger vinegar.
5. Is Asian cucumber salad served cold or at room temperature?
This salad is typically served chilled or at room temperature. For the best texture and flavor, let it sit in the fridge for at least 15–20 minutes after tossing with the dressing to allow the flavors to meld. Serve it cold for a refreshing bite, especially in warm weather.
