This Easy Asian Cucumber Salad is a crisp and refreshing treat, perfect for summer! With cool cucumbers, tangy rice vinegar, and a hint of sesame oil, it’s super simple to whip up.
I love serving this salad alongside grilled meats—it’s like a mini vacation for your taste buds! And honestly, who can resist those crunchy bites? 🍃🥒
Key Ingredients & Substitutions
Cucumbers: I recommend using English or Persian cucumbers. They’re crunchier and have fewer seeds, making for a great texture. If you only have regular cucumbers, just peel them to reduce the seeds and bitterness.
Salt: This helps draw out the moisture from the cucumbers, making them crisper. You could also use sea salt or kosher salt if that’s what you have on hand.
Rice Vinegar: It adds a nice tang. If you don’t have it, apple cider vinegar can work in a pinch, though it has a more pronounced flavor. White vinegar is another option but use it sparingly as it’s stronger.
Sugar: I like to use sugar for a hint of sweetness, but honey works too! For a low-calorie alternative, consider a sugar substitute like stevia.
Sesame Oil: This gives a lovely nutty flavor. If you’re out, you can use other oils, but they won’t have the same unique taste. Toasted sesame oil adds more depth, so if you have it, definitely use it!
How Do You Get the Best Crunch in Your Cucumber Salad?
The key to achieving that fantastic crunch is all in the preparation. Start by slicing your cucumbers thinly. A mandoline makes this super easy, but a sharp knife will do if you’re careful. The next step is crucial—salting them.
- Sprinkle salt over the sliced cucumbers and toss. Let them sit for 15-20 minutes. This step removes excess moisture.
- After the wait, drain the liquid and gently squeeze the cucumbers. This ensures they’re not watery and keeps your salad crisp.
- Combine with the dressing and allow it to chill. This way, the flavors marinate into the cucumbers, enhancing their crunch while keeping them flavor-packed!
How to Make Easy Asian Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 2 large cucumbers (English or Persian cucumbers work best)
- 2 teaspoons salt (to draw out moisture)
For the Dressing:
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar (or honey)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1-2 teaspoons red pepper flakes (to taste)
For Garnishing:
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
- Fresh cilantro or chopped fresh mint for garnish (optional)
How Much Time Will You Need?
This salad takes about 10 minutes of prep time and needs an additional 30 minutes to chill in the fridge. It’s a quick and easy delight that you’ll love!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by slicing your cucumbers thinly. You can use a knife or a mandoline for even slices. Once sliced, place them in a large bowl.
2. Salt the Cucumbers:
Sprinkle the cucumbers with salt and toss them to coat. Let them sit for 15-20 minutes. This will help draw out excess water and make them crunchier.
3. Drain the Cucumbers:
After they’ve sat, drain the liquid and gently squeeze the cucumbers to remove any leftover moisture. This step is essential to keep your salad from getting watery!
4. Make the Dressing:
In a small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, grated ginger (if using), and red pepper flakes. Whisk together until the sugar has dissolved.
5. Combine Salad and Dressing:
Pour the dressing over the drained cucumbers. Toss everything together until the cucumbers are well coated.
6. Add the Final Touches:
Sprinkle in the toasted sesame seeds and add the sliced green onions. Toss gently again to combine.
7. Chill and Serve:
Cover the salad and place it in the refrigerator for at least 30 minutes. This will help the flavors meld together beautifully.
8. Garnish and Enjoy:
Before serving, feel free to garnish with fresh cilantro or mint if you’d like. Enjoy this refreshing, crunchy salad alongside your favorite Asian dishes or grilled meals!
FAQ for Easy Asian Cucumber Salad
Can I Use Different Types of Cucumbers?
Absolutely! While English or Persian cucumbers are preferred for their crunch and fewer seeds, you can use regular cucumbers. Just be sure to peel them to reduce bitterness and remove seeds if necessary.
How Long Can I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 2 days. However, for the best texture, it’s recommended to consume the salad within a day, as the cucumbers can become too soft over time.
Can I Adjust the Level of Spice in This Salad?
Yes! Feel free to adjust the amount of red pepper flakes to suit your taste. You can start with less for a milder salad or skip it entirely if you prefer no spice. If you want more heat, consider adding sliced fresh chili peppers.
Is It Possible to Make This Salad Ahead of Time?
Definitely! You can prepare it a few hours ahead and let it chill in the refrigerator before serving. Just keep in mind that cucumbers will release more water, so give it a gentle toss before serving to redistribute the dressing.
