Why Make This Recipe
Easy Asian Cucumber Salad is a refreshing dish that brightens up any meal. It’s quick to make, requires minimal ingredients, and offers a delightful crunch. The flavors blend beautifully, making it a perfect side dish for grilled meats, sushi, or other Asian dishes. Plus, it’s healthy and light, making it a great choice for any time of the year.
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 (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. The slices should look more oval than round, and thickness can be up to your preference.
- Add the cucumber slices to a bowl or 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 for about 10 seconds before putting them back in the bowl or container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until everything is well combined and serve. Enjoy!
How to Serve Easy Asian Cucumber Salad
Serve the salad chilled as a refreshing side dish. It pairs well with grilled dishes like chicken, pork, or fish. You can also enjoy it on its own as a light snack or appetizer. For a beautiful presentation, use a large serving bowl and garnish with extra sesame seeds or chopped herbs.
How to Store Easy Asian Cucumber Salad
Store any leftovers in an airtight container in the refrigerator. It’s best to eat the salad within 1-2 days for optimal freshness. The flavors will continue to develop, but the cucumbers may release more water over time, so be prepared for a slightly different texture.
Tips to Make Easy Asian Cucumber Salad
- Use Persian cucumbers for the best crunch and flavor, but you can also use English cucumbers if needed.
- Adjust the sugar to your taste; some may prefer it sweeter while others might like it less sweet.
- For an extra kick, add more chili oil or mix in some chopped fresh herbs like cilantro or mint.
Variation
You can customize the salad by adding other vegetables. Thinly sliced bell peppers, carrots, or radishes can add different textures and flavors. If you enjoy more spice, include red pepper flakes or Sriracha.
FAQs
- Can I use regular cucumbers instead of Persian cucumbers?
Yes, you can use regular cucumbers. Just be sure to peel them if the skin is tough. - Is this salad vegan?
Yes, this salad is vegan as it contains no animal products. - How long does the salad last in the fridge?
The salad is best eaten within 1-2 days but can last up to 3 days in the fridge.
Easy Asian Cucumber Salad
Ingredients
Vegetables
- 5 pieces Persian cucumbers For the best crunch and flavor.
Seasonings
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar Adjust based on sweetness preference.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil For extra kick.
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle, aiming for oval slices of desired thickness.
- Add the cucumber slices to a bowl or 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 rinse the cucumbers for about 10 seconds before putting them back in the bowl.
Mixing
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until everything is well combined and serve chilled.