The Easy Asian Cucumber Salad is a refreshing dish that brings a burst of flavor to your meals. It’s light, crunchy, and packed with zesty tastes. Perfect as a side dish or a light snack, this salad offers the vibrant flavors of Asian cuisine with minimal effort.
Why Make This Recipe
This recipe is great because it’s quick, requires no cooking, and uses simple ingredients you can find easily. It’s ideal for hot days or when you want something fresh to accompany your main dish. Plus, it’s a healthy choice that adds a pop of color to your table!
How to Make Easy Asian Cucumber Salad
Making this salad is really easy! Just follow these simple steps:
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 until you have many oval-shaped slices that are as thick as you prefer.
- Add the cucumber slices to a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix the cucumbers well and let them 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 (if using).
- Stir the mixture until all the ingredients are well combined. Serve and enjoy!
How to Serve Easy Asian Cucumber Salad
This salad is best served chilled. You can enjoy it on its own or as a side dish with grilled meats, rice, or noodles. It also makes a great topping for rice bowls or as part of a larger spread at parties.
How to Store Easy Asian Cucumber Salad
If you have leftovers, store the salad in an airtight container in the fridge. It’s best eaten within a couple of days, as the cucumbers may lose some of their crunch over time.
Tips to Make Easy Asian Cucumber Salad
- Feel free to adjust the sugar to your taste. If you like it sweeter, add a little more.
- For extra crunch, you can add some chopped bell peppers or carrots.
- Make sure to slice the cucumbers thin for the best texture.
Variation
You can personalize this salad by adding different vegetables like chopped green onions, or even sliced radishes. If you enjoy more heat, try adding sliced jalapeños or additional chili oil.
FAQs
1. Can I use regular cucumbers instead of Persian cucumbers?
Yes, you can! Just make sure to peel them if the skin is thick.
2. Is this salad vegan?
Yes, all the ingredients in this salad are plant-based!
3. How long can I keep this salad in the fridge?
It’s best to eat it within 2-3 days for the freshest taste and crunch.
Easy Asian Cucumber Salad
Ingredients
Main ingredients
- 5 pieces Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar to taste
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced, optional)
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle until you have many oval-shaped slices that are as thick as you prefer.
- Add the cucumber slices to a bowl or container and sprinkle with 1/2 tsp of salt.
- Mix the cucumbers well and let them 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 (if using).
- Stir the mixture until all the ingredients are well combined. Serve and enjoy!