The bright, crunchy bite of a fresh Asian cucumber salad hits just right on a hot summer day. With its tangy dressing and vibrant colors, this Asian cucumber salad recipe is like a refreshing hug for your taste buds, making every crunch feel like a celebration.
I remember the first time I made this dish for my family’s annual barbecue. The sun was shining, the grill was sizzling, and as soon as I tossed those cucumbers in their zesty dressing, my relatives flocked to the table like moths to a flame. It was a hit!
Why You'll Love This Recipe
- This Asian cucumber salad recipe is quick to prepare, making it perfect for busy weeknights
- The burst of flavors from fresh ingredients creates an irresistible taste sensation
- Its vibrant colors add visual appeal that brightens any meal
- Enjoy it as a side dish or use it to top your favorite proteins for added crunch
The crispness of each cucumber slice paired with the zingy dressing will have everyone asking for seconds. I’ve seen even the pickiest eaters dive into this salad with gusto.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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English Cucumbers: These are less bitter and have fewer seeds compared to regular cucumbers, offering better texture and flavor.
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Rice Vinegar: A key ingredient that brings in a light, tangy taste; opt for unseasoned for best results.
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Soy Sauce: Use low-sodium soy sauce to maintain flavor without overpowering saltiness.
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Sesame Oil: Just a drizzle adds an aromatic depth; choose toasted sesame oil for an extra nutty flavor.
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Fresh Ginger: Grate fresh ginger to introduce warmth and spice; it’s way better than powdered ginger!
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Garlic: Fresh minced garlic provides boldness; use less if you’re not a fan of strong garlic flavors.
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Sugar: A touch of sugar balances the acidity and enhances the overall flavor profile.
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Green Onions: Chopped green onions add freshness and a mild onion flavor perfect for garnishing.
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Red Pepper Flakes: Sprinkle some in if you wish to spice things up; adjust according to your heat preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Slice Those Cucumbers!
Begin by washing your English cucumbers thoroughly. Slice them thinly using a sharp knife or mandoline for uniformity; aim for about ¼ inch thickness.
Create the Dressing!
In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, grated ginger, minced garlic, and sugar until smooth. The aroma will instantly transport you to an Asian market!
Toss It All Together!
In a large mixing bowl, combine the sliced cucumbers with your dressing mixture. Toss gently but thoroughly until every cucumber slice is coated in that deliciousness.
Add Some Spice!
Sprinkle red pepper flakes over your cucumber salad based on your preferred heat level; be cautious if you’re new to spice! Toss one last time before serving.
Garnish Your Salad!
Finish with chopped green onions scattered over the top. The vibrant green adds color while enhancing flavors—because who doesn’t love a pretty plate?
Chill Out!
For maximum flavor, let your salad chill in the refrigerator for at least 30 minutes before serving. This allows all those delightful flavors to meld together beautifully!
Now you’re all set! Serve this Asian cucumber salad alongside grilled meats or as part of a refreshing summer spread at parties.
Making this Asian cucumber salad recipe not only satisfies hunger but also brings people together around the table. So gather your friends or family and enjoy every crunchy bite!
You Must Know
- This vibrant Asian cucumber salad recipe brings a fresh crunch to your table
- The crisp cucumbers and zesty dressing create a delightful contrast, making it perfect as a side dish or light lunch
- Enjoy the refreshing flavors that elevate any meal!
Perfecting the Cooking Process
Start by slicing cucumbers thinly for maximum crunch, then toss them with the dressing to let those flavors mingle while you prep other ingredients.
Add Your Touch
Feel free to add chopped peanuts or sesame seeds for extra texture, or switch up the vinegar for a unique twist on the dressing.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold; reheating isn’t recommended as it may soften the cucumbers.
Chef's Helpful Tips
- For a delicious crunch, always slice cucumbers just before serving
- Marinating too long can make them soggy
- Experiment with different vinegar types for varied flavor profiles that suit your taste buds
Creating this Asian cucumber salad recipe was a hit at our last family gathering; everyone went back for seconds and thirds, claiming they’d never tasted anything so refreshing!
FAQ
How long can I store the Asian cucumber salad recipe?
You can store it in the fridge for up to three days without losing freshness.
Can I use different vegetables in this salad?
Absolutely! Carrots or bell peppers can add color and flavor variations.
Is this Asian cucumber salad recipe suitable for meal prep?
Yes! It’s perfect as a make-ahead dish that stays tasty in the fridge.
Asian Cucumber Salad
- Total Time: 15 minutes
- Yield: Serves 4
Description
Asian cucumber salad is a refreshing and vibrant dish perfect for hot summer days. This easy-to-make salad combines crunchy English cucumbers with a zesty dressing made from rice vinegar, soy sauce, and sesame oil, delivering an explosion of flavors in every bite. Ideal as a side dish or topping for proteins, this salad will have your family and friends coming back for seconds.
Ingredients
- 4 cups sliced English cucumbers (about 2 large cucumbers)
- 1/4 cup rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 3 green onions, chopped
- Red pepper flakes to taste
Instructions
- Slice the cucumbers thinly (about 1/4 inch) using a knife or mandoline.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, ginger, garlic, and sugar until smooth.
- In a large bowl, combine sliced cucumbers with the dressing. Toss gently until coated.
- Sprinkle red pepper flakes based on your spice preference and toss again.
- Garnish with chopped green onions before serving.
- Chill in the refrigerator for at least 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side dish
- Method: No cooking involved
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added texture, consider mixing in chopped peanuts or sesame seeds. You can also experiment with different vinegars like apple cider or white wine for unique flavor profiles.