If you are craving a refreshing, vibrant side dish that bursts with crisp textures and a delightful balance of savory and tangy flavors, this Asian Cucumber Salad Recipe is exactly what you need. Perfectly simple to make yet impressively flavorful, this salad combines thinly sliced cucumbers with a zesty dressing of rice vinegar, soy sauce, sesame oil, and aromatic ginger and garlic. It’s a cool, crunchy companion to any meal or a light snack that never fails to brighten the table with its inviting colors and irresistible taste.
Ingredients You’ll Need
Each ingredient in this Asian Cucumber Salad Recipe plays a crucial role, from the crisp cucumbers that provide a refreshing crunch to the bold seasonings that create its unmistakable flavor. Here’s everything you need to whip it up with ease:
- 3 medium cucumbers: Choose firm, fresh cucumbers for the best crunch and juiciness.
- 1 teaspoon salt: Helps draw out excess moisture from the cucumbers while enhancing their natural flavor.
- 2 tablespoons rice vinegar: Adds a bright, tangy kick that balances the savory elements.
- 1 tablespoon soy sauce: Brings a rich umami depth and saltiness to the dressing.
- 1 tablespoon sesame oil: Imparts a nutty aroma that instantly transports you to the flavors of Asia.
- 1 tablespoon sugar: Sweetens the dressing just enough to soften the vinegar’s acidity.
- 1 clove garlic, minced: Delivers a sharp, pungent bite that wakes up the palate.
- 1 teaspoon ginger, grated: Adds a warm, slightly spicy undertone.
- 2 green onions, finely sliced: Offers a fresh, mild onion flavor and vibrant green color.
- 1 tablespoon sesame seeds, toasted: For a subtle crunch and extra nutty flavor.
- Red pepper flakes, to taste (optional): A dash of heat for those who like a little spice.
- Fresh cilantro, for garnish: Adds a bright herbal note and beautiful finishing touch.
How to Make Asian Cucumber Salad Recipe
Step 1: Prepare the Cucumbers
Start by washing your cucumbers thoroughly to remove any dirt or residues. Pat them dry with a paper towel to prevent extra water in the salad. Then slice them thinly using a sharp knife or a mandoline slicer to get uniform, delicate rounds that will soak up the dressing beautifully.
Step 2: Salt and Rest the Cucumber Slices
Place your cucumber slices in a colander and sprinkle with salt. Gently toss to distribute the salt evenly, then let the cucumbers sit for 10 to 15 minutes. This resting step is essential, as it draws out excess water, ensuring your salad remains crisp instead of watery.
Step 3: Prepare the Dressing
While the cucumbers are resting, mix the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger in a bowl. Whisk this mixture until the sugar dissolves and the flavors meld together into a harmonious, aromatic dressing.
Step 4: Rinse and Dry the Cucumbers
After the cucumbers have released their moisture, rinse off the excess salt under cold water. Drain them well and pat dry with paper towels to avoid diluting the salad’s flavors and keep it crunchy.
Step 5: Toss Cucumbers with Dressing
Transfer the cucumbers to a large bowl and pour the dressing over them. Toss gently but thoroughly to ensure every cucumber slice is generously coated with that flavorful, tangy dressing.
Step 6: Add Green Onions and Sesame Seeds
Mix in the finely sliced green onions and toasted sesame seeds, which provide both texture and bursts of fresh, nutty flavor. If you enjoy a little heat, sprinkle red pepper flakes to taste now and toss everything together once more.
Step 7: Chill and Meld Flavors
Refrigerate the salad for at least 10 minutes before serving. This rest allows all the ingredients to mingle and deepen in flavor, transforming simple cucumbers into an irresistible, harmonious dish.
Step 8: Garnish and Serve
Just before serving, garnish your Asian Cucumber Salad Recipe generously with fresh cilantro to add a final pop of herbaceous brightness that complements the salad’s zesty notes beautifully.
How to Serve Asian Cucumber Salad Recipe
Garnishes
Fresh cilantro is the classic garnish for this salad, adding a burst of color and fresh herbal flavor. You can also experiment with finely chopped mint or Thai basil for a refreshing twist. A few additional toasted sesame seeds sprinkled on top add a lovely visual and crunchy finish.
Side Dishes
This Asian Cucumber Salad Recipe pairs wonderfully with grilled meats like teriyaki chicken or hot, spicy Korean beef. It’s also a palate-cleanser alongside rich dishes like fried rice or crispy spring rolls. Its cool, tangy profile helps balance bold, heavy flavors perfectly.
Creative Ways to Present
Serve it in individual small bowls for a pretty side at a dinner party or layer it in a clear glass jar for a picnic-ready salad. You can even stuff it into lettuce wraps or use it as a refreshing topping for tacos and sandwiches to add a crisp, flavorful bite.
Make Ahead and Storage
Storing Leftovers
Store leftover Asian Cucumber Salad Recipe in an airtight container in the refrigerator for up to 2 days. Because cucumbers continue to release moisture, it’s best enjoyed fresh but will still be tasty if eaten within this window.
Freezing
This salad is not suitable for freezing since cucumbers lose their crunch and become mushy when frozen. It’s best to prepare it fresh for optimal texture and flavor.
Reheating
There is no need to reheat this salad; it is designed to be served chilled and refreshing. Simply remove it from the fridge and enjoy as is.
FAQs
Can I use other types of cucumbers for this salad?
Absolutely! While English or Kirby cucumbers are ideal for their firmness and thin skin, regular cucumbers can work if you peel them first to avoid bitterness.
Is it possible to make this salad vegan?
Yes, this Asian Cucumber Salad Recipe is naturally vegan as it contains no animal products, making it a perfect option for plant-based diets.
Can I adjust the spice level?
Definitely. The red pepper flakes are optional and added to taste, so you can make the salad mild or spicy depending on your preference.
How long should I let the salad chill before serving?
Allowing the salad to sit in the refrigerator for at least 10 minutes helps the flavors develop fully, but if you prefer a more intense infusion, chilling it for up to an hour works wonderfully too.
Can I add other vegetables or ingredients to this salad?
Yes! Thinly sliced carrots or bell peppers add color and crunch. Chopped peanuts or cashews provide an excellent nutty contrast as well.
Final Thoughts
This Asian Cucumber Salad Recipe is such a delightful dish that brightens up any meal with its crisp texture and vibrant flavors. It’s unbelievably easy to prepare yet consistently impressive in taste. I encourage you to give it a try, whether as a refreshing side or a light snack—you won’t regret adding this zesty salad to your culinary repertoire!
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Asian Cucumber Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 0m
- Total Time: 0h 15m
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Description
This refreshing Asian Cucumber Salad is a light and flavorful dish featuring thinly sliced cucumbers tossed in a tangy dressing made with rice vinegar, soy sauce, sesame oil, garlic, and ginger. Enhanced with green onions, toasted sesame seeds, and a hint of spice from red pepper flakes, this salad makes a perfect side or appetizer that’s quick to prepare and ideal for warm weather.
Ingredients
Salad
- 3 medium cucumbers, thinly sliced
- 1 teaspoon salt
- 2 green onions, finely sliced
- 1 tablespoon sesame seeds, toasted
- Red pepper flakes, to taste (optional)
- Fresh cilantro, for garnish
Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
Instructions
- Prepare Cucumbers: Begin by washing the cucumbers thoroughly under cold water. Pat them dry with a paper towel to remove excess moisture.
- Slice Cucumbers: Slice the cucumbers thinly using a knife or mandoline for uniform slices. Place the cucumber slices in a colander over a bowl or in the sink to drain.
- Salt the Cucumbers: Sprinkle the sliced cucumbers evenly with salt and mix gently. Let them sit for 10-15 minutes to draw out excess moisture, which helps keep the salad crisp.
- Make the Dressing: While the cucumbers sit, combine rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger in a mixing bowl. Whisk until the sugar is fully dissolved and ingredients are well blended.
- Rinse and Dry: After the cucumbers have released moisture, rinse them under cold water to remove excess salt. Drain well and pat dry with paper towels.
- Combine Cucumbers and Dressing: Place the drained cucumbers in a large mixing bowl and pour the dressing over them. Toss gently until all cucumber slices are evenly coated.
- Add Garnishes: Add the finely sliced green onions and toasted sesame seeds to the salad. Optionally, sprinkle with red pepper flakes for some heat.
- Toss Again: Toss all ingredients thoroughly to distribute flavors and garnishes evenly throughout the salad.
- Chill: Cover the salad and refrigerate for at least 10 minutes. This resting time allows the flavors to meld beautifully.
- Serve: Serve the salad chilled, garnished with fresh cilantro leaves to add a fresh, herby note.
Notes
- For extra crunch, you can peel the cucumbers before slicing if desired.
- Adjust the amount of sugar according to your preferred sweetness level or substitute with honey or a sugar alternative.
- Red pepper flakes are optional but add a nice kick—omit if you prefer a milder salad.
- This salad is best eaten the same day but can be stored in an airtight container in the refrigerator for up to 2 days.
- Using a mandoline slicer helps achieve uniformly thin cucumber slices for better texture and presentation.
