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Easy Asian Cucumber Salad
There’s something utterly refreshing about a crisp, flavorful cucumber salad that makes it a go-to staple in many kitchens, especially during warmer months. The Easy Asian Cucumber Salad is one such dish that blends simplicity with vibrant flavors, making it an ideal companion for barbecues, picnics, or even just a light weeknight dinner. I remember the first time I tasted a similar salad at a friend’s gathering — the blend of spices and the crunch of the cucumbers took me to a whole new culinary world. It became a personal favorite, and now, I’m excited to share this delightful recipe with you!
Why make this recipe
What Sets This Recipe Apart
This Easy Asian Cucumber Salad stands out for several reasons. First and foremost, it’s incredibly quick to prepare — you can whip it together in just about 30 minutes, making it perfect for last-minute gatherings or a side dish on busy weeknights. Additionally, it’s budget-friendly; cucumbers are often inexpensive, and the other ingredients are likely already in your pantry.
Even better, this salad is a crowd-pleaser! Kids and adults alike adore its subtle sweetness balanced with a hint of spice. Pair it with grilled meats or enjoy it as a refreshing snack on its own.
“This salad was the highlight of the barbecue! I couldn’t believe how fresh and flavorful it was!” – Jenna R.
How to make Easy Asian Cucumber Salad
Step-by-Step Guide to Cooking It
Preparing this salad couldn’t be easier — ideal for those who may feel intimidated in the kitchen. You’ll be rinsing, slicing, mixing, and serving in no time! Here’s a quick overview of what to expect:
- Slice the cucumbers.
- Salting and chilling to draw out excess water.
- Mixing together all the marvelous flavors.
- Enjoying a fresh, vibrant dish that all your loved ones will adore!
Ingredients
Everything You Need for This Recipe
To create this delightful salad, you’ll need the following ingredients:
- 5 Persian cucumbers: Their crisp texture makes them ideal for salads.
- 1/2 tsp salt: This draws out moisture and enhances flavors.
- 1/2 tbsp sesame oil: Adds a nutty richness.
- 3/4 tbsp light soy sauce: For umami depth.
- 1/2-1 tbsp sugar: Adjust sweetness according to taste.
- 3/4 tbsp rice vinegar: Provides a tangy kick.
- 1 tbsp chili oil: To bring some heat!
- 1/2 tbsp garlic (minced, optional): For added depth.
Feel free to adjust the ingredients to your taste or dietary preferences, like swapping sesame oil for olive oil if you need a substitute.
Directions
Step-by-Step Directions
- Start by rinsing your cucumbers. Slice one end at an angle, and continue slicing at that angle until you have a bowl full of beautiful, oval-shaped pieces.
- Place the cucumber slices in a bowl and sprinkle with 1/2 tsp of salt. Mix well, then let them sit in the fridge for at least 20 minutes to draw out excess water.
- After chilling, drain the excess liquid and rinse the cucumbers quickly to remove extra salt.
- Return the cucumbers to the bowl and add the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and the minced garlic if using.
- Stir gently and serve. Enjoy your fresh creation!
How to serve Easy Asian Cucumber Salad
Serving Suggestions
The beauty of this salad lies in its versatility. Serve it chilled alongside grilled chicken, fish, or pork for a refreshing contrast. It pairs beautifully with fried rice, sushi, or as part of a larger spread for potlucks.
You can also transform it into a vibrant veggie sandwich filling or a topping for your favorite grain bowls. The possibilities are endless!
How to store
Storage Tips
To keep your Easy Asian Cucumber Salad fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days, as cucumbers can become mushy over time. If you have leftovers, give them a quick toss before serving again.
While freezing is not recommended for this salad due to the high water content of cucumbers, making it ahead of time is perfectly fine!
Tips to make
Pro Chef Tips
To enhance the flavors even further, consider using freshly toasted sesame seeds for a crunchier texture. If you’re looking for a little extra zing, add a splash of lime juice or chopped cilantro to brighten up the flavors.
And remember, always taste as you go — you can adjust the sugar and chili oil to perfectly suit your palate!
Variations
Different Ways to Make It
Want to shake things up a bit? Try adding thinly sliced red onions or throwing in some diced bell peppers for extra color and crunch. You could also sprinkle some chopped peanuts or cashews on top for added texture or swap the soy sauce for tamari if you need a gluten-free option.
Experiment with different types of cucumbers or even mix in some other veggies you love, like thin radishes or shredded carrots, for a salad that’s uniquely yours!
FAQs
Your Questions Answered
Q: How long does this salad last in the fridge?
A: Enjoy your salad within 2-3 days for the freshest taste.
Q: Can I make this salad ahead of time?
A: Absolutely! Just be sure to store it in the fridge and give it a quick stir before serving.
Q: What if I don’t have sesame oil?
A: You can substitute it with olive oil or another neutral oil, but it might lose that nutty flavor.
Q: How spicy is this salad?
A: The heat level mainly depends on how much chili oil you use. Start small and adjust to your taste!
Easy Asian Cucumber Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and quick cucumber salad that blends vibrant flavors, perfect for barbecues, picnics, or as a light dinner.
Ingredients
Scale
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2–1 tbsp sugar
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp garlic (minced, optional)
Instructions
- Rinse the cucumbers and slice one end at an angle, continuing to slice until you have a bowl full of oval-shaped pieces.
- Place the cucumber slices in a bowl, sprinkle with salt, mix well, and let sit in the fridge for at least 20 minutes to draw out excess water.
- Drain the liquid and rinse the cucumbers to remove extra salt.
- Return the cucumbers to the bowl and add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, and optional minced garlic.
- Stir gently and serve chilled.
Notes
Store in an airtight container and consume within 2-3 days for the best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, Asian salad, quick salad, refreshing salad
