Why You’ll Love This Recipe
This Asian Cucumber Salad is a simple yet delicious dish that brings together the perfect combination of crunch, tang, and heat. The coolness of the cucumbers pairs beautifully with the savory dressing, while the fresh herbs add an aromatic finish. It’s quick to make, making it an excellent choice for weeknight dinners or as a side dish for parties. Plus, it’s naturally gluten-free, dairy-free, and low in calories, making it suitable for various dietary preferences.
Ingredients
- 2 medium cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 teaspoon sesame seeds
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Begin by thinly slicing the cucumbers and red onion. You can use a mandolin slicer for even, thin slices.
- In a large bowl, combine the sliced cucumbers and red onion.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes, if using.
- Pour the dressing over the cucumbers and onions and toss to combine, ensuring the vegetables are evenly coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Sprinkle sesame seeds and fresh cilantro over the salad before serving.
Servings and Timing
This recipe serves 4 people as a side dish. It takes about 15 minutes to prepare and can be ready in as little as 10 minutes once the dressing is added.
Variations
- Add Protein: To make the salad a more substantial meal, you can add grilled chicken, shrimp, or tofu.
- Spicy Version: Add more red pepper flakes or a splash of sriracha sauce for a spicier kick.
- Add Other Vegetables: Feel free to add shredded carrots, bell peppers, or radishes for extra color and crunch.
- No Honey: For a vegan version, swap honey with maple syrup or agave nectar.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. The cucumbers may release more liquid over time, but the salad will still be flavorful.
- Reheating: This salad is best served cold and doesn’t require reheating. Enjoy it straight from the fridge.
FAQs
How long can I store this Asian Cucumber Salad?
The salad can be stored in the fridge for up to 2 days. However, the cucumbers may release more liquid over time, so it’s best to enjoy it sooner rather than later.
Can I use a different type of vinegar?
Yes, you can substitute rice vinegar with white vinegar or apple cider vinegar for a slightly different taste, though the flavor may be less mild than rice vinegar.
Is this recipe gluten-free?
Yes, this Asian Cucumber Salad is gluten-free if you use tamari instead of soy sauce.
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time, but it’s best to add the sesame seeds and cilantro just before serving to maintain their freshness.
What can I use instead of sesame oil?
If you don’t have sesame oil, you can substitute it with olive oil or avocado oil, but it will slightly alter the flavor profile.
Can I add more sweetness to the dressing?
You can adjust the sweetness of the dressing by adding more honey or maple syrup to suit your taste.
How can I make this salad spicier?
If you like a spicy kick, increase the amount of red pepper flakes or add a dash of sriracha sauce to the dressing.
Can I use a different vegetable in place of cucumbers?
While cucumbers are the star of this salad, you could try using thinly sliced zucchini or even radishes as a crunchy alternative.
Can I make this salad vegan?
Yes, simply swap the honey with maple syrup or agave nectar, and use tamari for the soy sauce to make this salad completely vegan.
How do I make the salad crunchier?
For extra crunch, try adding some chopped nuts, like peanuts or cashews, or some crispy fried onions as a garnish.
Conclusion
This Asian Cucumber Salad is a delightful and refreshing dish that’s simple to make, full of flavor, and adaptable to suit your preferences. Whether served as a side dish, part of a larger meal, or even on its own, this salad is sure to be a hit. Enjoy the crisp cucumbers, the zesty dressing, and the bright, fresh flavors that make this salad a perfect addition to any occasion.
Print
Asian Cucumber Salad
- Total Time: 15 minutes
- Yield: 4servings
- Diet: Vegetarian
Description
This refreshing Asian Cucumber Salad features crisp cucumbers, red onion, and vibrant vegetables tossed in a tangy, savory dressing. Perfect as a side dish for any meal, it’s naturally gluten-free, dairy-free, and low in calories, making it suitable for a variety of dietary preferences. Enjoy the balance of crunch, heat, and aromatics in every bite
Ingredients
- 2 medium cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 teaspoon sesame seeds
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Begin by thinly slicing the cucumbers and red onion. A mandolin slicer works well for even, thin slices.
- In a large bowl, combine the sliced cucumbers and red onion.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes, if using.
- Pour the dressing over the cucumbers and onions, then toss to combine, ensuring everything is evenly coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Sprinkle sesame seeds and fresh cilantro over the salad before serving.
Notes
- This salad can be made ahead, but it’s best to add the sesame seeds and cilantro just before serving to preserve their freshness.
- For a spicier kick, increase the amount of red pepper flakes or add a splash of sriracha sauce.
- You can customize the salad by adding protein like grilled chicken, shrimp, or tofu for a more substantial meal.
- Prep Time: 10min
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian
