Refreshing Asian Cucumber Salad: A Crunchy Delight

With a crunch that echoes like the snap of a fresh twig and a flavor profile that dances on your palate, Asian cucumber salad is truly a refreshing delight. This dish brings together the crispness of cucumbers, the zing of vinegar, and just enough sesame oil to make your taste buds do a little happy jig.

Imagine biting into a bowl of this salad at a summer picnic, where laughter fills the air and the sun shines brightly overhead. The vibrant colors and tantalizing aromas envelop you in comfort, making every bite an experience to savor. It’s not just food; it’s an invitation to connect with friends and family while enjoying something utterly delicious.

Nothing beats the look on my friend Amy’s face when I served this salad at our last cookout—priceless! She couldn’t get enough of it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Cucumbers: Choose firm cucumbers for maximum crunch; Persian or English varieties work great!

• Rice Vinegar: Opt for unseasoned rice vinegar for a clean taste; it adds that perfect tang.

• Soy Sauce: Low-sodium soy sauce keeps the dish flavorful without overwhelming saltiness.

• Sesame Oil: A drizzle provides nuttiness; use toasted sesame oil for extra depth.

• Sugar: Just a sprinkle balances the acidity; feel free to adjust based on your taste.

• Chili Flakes: Add these for heat; adjust according to your spice tolerance.

• Green Onions: Chopped green onions add freshness; they’re like confetti on your salad!

• Sesame Seeds: Toasted sesame seeds enhance flavor and give crunchy texture; don’t skip them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by washing your cucumbers thoroughly. Slice them thinly using a mandoline or sharp knife. Aim for uniform thickness to ensure even marination.

Create the Dressing: In a large bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and chili flakes until combined. The aroma should be pleasantly tangy with hints of sweetness.

Toss in the Cucumbers: Add the sliced cucumbers to the dressing and mix well. Let them soak up those flavors while you prepare anything else—like an impromptu dance party in your kitchen!

Add Final Touches: Fold in chopped green onions and toasted sesame seeds gently to avoid breaking down those lovely cucumber slices too much.

Chill Before Serving: Let the salad chill in the fridge for at least 15-20 minutes before serving. This allows flavors to meld beautifully while keeping everything refreshingly crisp.

Enjoying this Asian cucumber salad will surely become one of your go-to favorites! It’s not only easy but also packed with flavor that everyone can appreciate.

Perfecting the Cooking Process

Start by slicing cucumbers thinly using a mandoline for even texture, then mix the dressing while they drain. This ensures maximum flavor infusion.

Add Your Touch

Feel free to customize this salad with additional veggies like bell peppers or snap peas for extra crunch. A sprinkle of sesame seeds adds a nutty twist.

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. It’s best enjoyed cold, so no reheating is necessary.

It was during my first summer BBQ that I realized how much people love this refreshing salad. Friends kept coming back for seconds, and I felt like a culinary superstar that day!

FAQ

What type of cucumbers are best for Asian cucumber salad?

English and Persian cucumbers work well due to their thin skin and fewer seeds.

Can I add protein to my Asian cucumber salad?

Absolutely! Grilled chicken or shrimp can elevate this salad into a complete meal.

How do I make this dish spicier?

Incorporate sliced jalapeños or red pepper flakes into the dressing for added heat.

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Asian Cucumber Salad

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• Author: Ethan Brooks
• Total Time: 10 minutes
• Yield: Serves approximately 4 people 1x

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Description

Asian cucumber salad is a vibrant, refreshing dish that perfectly balances the crunch of cucumbers with a zesty dressing. This easy-to-make salad is ideal for summer picnics, family gatherings, or as a light snack. With its colorful presentation and delightful flavors, it’s sure to impress family and friends at any occasion.

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Ingredients

Scale 1x2x3x

• 4 fresh cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon chili flakes (adjust to taste)
• 2 green onions, chopped
• 1 tablespoon toasted sesame seeds

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Instructions

1. Wash and thinly slice cucumbers using a mandoline or sharp knife.
2. In a large bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and chili flakes until well combined.
3. Add the sliced cucumbers to the dressing and toss gently to coat.
4. Fold in chopped green onions and toasted sesame seeds.
5. Chill in the refrigerator for at least 15-20 minutes before serving to enhance the flavors.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No cooking required
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 75
• Sugar: 3g
• Sodium: 260mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: - For extra crunch, consider adding bell peppers or snap peas. - Letting the salad marinate for at least 30 minutes before serving intensifies the flavor. - Store leftovers in an airtight container in the fridge for up to three days.