Why Make This Recipe
This Easy Asian Cucumber Salad is a refreshing dish that combines crunchy cucumbers with a tasty dressing. It is quick to make and perfect as a side or snack. With its bright flavors, it’s a great way to use cucumbers and adds a nice pop to any meal.
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. Make the slices look more oval than round. The thickness is up to your preference.
- Put the slices in a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix it well and refrigerate for at least 20 minutes to draw out the water.
- After 20 minutes, drain the water. Give the cucumbers a quick rinse for about 10 seconds before returning them to the bowl.
- 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
You can serve this salad as a side dish with your favorite Asian meals. It pairs well with grilled meats, rice, or noodles. Serve it cold for the best flavor. You can also enjoy it on its own as a light snack.
How to Store Easy Asian Cucumber Salad
If you have leftovers, store the salad in an airtight container in the refrigerator. It is best eaten within a day or two for the freshest taste. The cucumbers may lose their crunch over time, so it’s best to eat it soon after making.
Tips to Make Easy Asian Cucumber Salad
- Use fresh Persian cucumbers for the best flavor and crunch.
- Adjust the amount of sugar based on your taste preference.
- For extra crunch, consider adding other veggies like carrots or bell peppers.
- If you want more spice, add extra chili oil or some red pepper flakes.
Variation
You can modify this salad by adding additional ingredients like avocado or seaweed for more flavor and texture. Try omitting the garlic if you want a milder taste.
FAQs
Q: Can I use regular cucumbers instead of Persian cucumbers?
A: Yes, you can use regular cucumbers, but Persian cucumbers are preferred for their sweetness and crunch.
Q: How long can I keep the salad in the fridge?
A: It is best to eat the salad within 1-2 days for the best freshness and flavor.
Q: Is this salad gluten-free?
A: Yes, if you use gluten-free soy sauce, this salad can easily be made gluten-free.
Easy Asian Cucumber Salad
Ingredients
Main Ingredients
- 5 pieces Persian cucumbers Use fresh for best flavor and crunch.
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1/2-1 tbsp sugar Adjust based on taste preference.
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil Add more for extra spice.
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional) Omit for a milder taste.
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle to make the slices look more oval than round, thickness is up to your preference.
- Put the slices in 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.
- After 20 minutes, drain the water and give the cucumbers a quick rinse for about 10 seconds before returning them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until everything is well combined and serve.