Asian Cucumber Salad

Why You’ll Love This Recipe

This Asian Cucumber Salad is the perfect balance of fresh, crisp cucumbers with a tangy, slightly sweet dressing. The addition of sesame oil adds a deep, nutty flavor, while the rice vinegar gives it a pleasant acidity that’s refreshing and light. The chili flakes (or fresh chili) add just the right amount of heat to give the salad a kick, without overpowering the other flavors. This salad is incredibly easy to prepare, making it an ideal dish for busy days, and it’s the perfect complement to any Asian-themed meal, especially grilled meats, rice dishes, or noodle bowls.

Ingredients

• 2 large cucumbers (preferably English or Persian cucumbers)

• 1 tablespoon sesame oil

• 2 tablespoons rice vinegar

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon sugar (or honey)

• 1/2 teaspoon freshly grated ginger (optional)

• 1/2 teaspoon chili flakes or 1 fresh chili, finely chopped (optional)

• 1 teaspoon sesame seeds (for garnish)

• 1/4 cup green onions, thinly sliced (for garnish)

• Salt, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cucumbers: Slice the cucumbers into thin rounds or half-moons, depending on your preference. If the cucumbers are not organic, you may want to peel them. Alternatively, you can leave the peel on for extra texture and color. Place the sliced cucumbers in a bowl and sprinkle with a pinch of salt. Let them sit for about 10-15 minutes to draw out excess water. Afterward, gently pat them dry with a paper towel or clean cloth to remove the moisture.

2. Make the dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar (or honey), and freshly grated ginger. Add chili flakes or fresh chopped chili if you want to introduce a bit of spice to the salad.

3. Toss the salad: Once the cucumbers are ready, add them to the bowl with the dressing. Toss everything gently to ensure the cucumbers are evenly coated in the dressing.

4. Garnish and serve: Garnish the salad with sesame seeds and sliced green onions. Serve immediately or refrigerate for about 10 minutes for a chilled, refreshing experience.

Servings and Timing

• Servings: 2-4

• Prep Time: 10 minutes

• Total Time: 15 minutes (including resting time for cucumbers)

Variations

• Add protein: To make this a more substantial dish, you can add grilled chicken, shrimp, or tofu.

• Add more veggies: Try adding thinly sliced bell peppers, carrots, or radishes for extra color and crunch.

• Make it spicy: If you like your salad with a more pronounced heat, increase the amount of chili flakes or use a spicier chili variety like Thai bird’s eye chili.

• Add herbs: Fresh cilantro or mint can be added for an extra layer of freshness and aroma.

• Change up the dressing: You can try adding a teaspoon of peanut butter for a creamy, nutty twist or use lime juice instead of rice vinegar for a different tartness.

Storage/Reheating

• Storage: This salad is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to meld as it sits, but the cucumbers will lose some of their crunch over time.

• Reheating: This salad is meant to be served cold or at room temperature, so there’s no need to reheat.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead of time. Just be sure to store it in the fridge, and give it a quick toss before serving.

Can I make this salad vegan?

Yes! This salad is naturally vegan, as it doesn’t contain any animal products. Just make sure to use tamari for a gluten-free option.

Can I add other ingredients to this salad?

Absolutely! You can add shredded cabbage, edamame, or even a handful of cooked noodles to make this salad more filling and versatile.

Can I use regular cucumbers instead of English cucumbers?

Yes, you can use regular cucumbers, but you may want to peel them, as they can be more bitter and have thicker skin. English cucumbers are milder and have thinner skin, making them perfect for this salad.

Can I use a different vinegar?

While rice vinegar is traditional for this dish, you can use apple cider vinegar or white wine vinegar as alternatives. The flavor will differ slightly, but both work well in this type of salad.

How do I prevent the cucumbers from being too watery?

Salting the cucumbers before assembling the salad helps draw out excess water, and gently patting them dry with a paper towel will prevent the salad from becoming soggy.

Conclusion

Asian Cucumber Salad is a quick, easy, and incredibly refreshing dish that packs a punch of flavor with minimal effort. The balance of tangy rice vinegar, nutty sesame oil, and the heat from chili creates a vibrant, savory dish that’s perfect for any meal. Whether as a light snack, an appetizer, or a side dish, this salad will quickly become a favorite in your recipe rotation. It’s healthy, delicious, and the perfect addition to any Asian-inspired feast!