why make this recipe
Asian Cucumber Salad is a refreshing side dish that is both light and flavorful. This salad is perfect for hot days or as a complement to grilled meats. It’s quick to make, requiring only a few ingredients that deliver a burst of taste. Plus, cucumbers are crunchy and hydrating, making them an excellent choice for a healthy meal.
how to make Asian Cucumber Salad
Ingredients :
- 1 medium cucumber
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp red pepper flakes
- 1 tbsp sesame seeds (optional)
Directions :
- Prepare the Cucumber: Wash and trim the ends of the cucumber. Slice it thinly, about 1/4 inch thick.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
- Assemble the Salad: Place the sliced cucumber in a bowl. Pour the dressing over the cucumbers and toss to coat. Sprinkle with sesame seeds, if desired.
- Chill and Serve: Refrigerate for at least 30 minutes to allow the cucumber to absorb the flavors. Serve chilled.
how to serve Asian Cucumber Salad
Asian Cucumber Salad tastes best when served cold. You can serve it as a side dish at a barbecue or alongside a main course like grilled chicken or fish. It can also be served as a refreshing snack on its own. Enjoy with chopsticks for a true Asian dining experience!
how to store Asian Cucumber Salad
If you have leftovers, store your Asian Cucumber Salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Please keep in mind that the cucumbers will continue to release water, so they may become a bit watery over time.
tips to make Asian Cucumber Salad
- Use a mandoline for even slicing if you have one. This will give your salad a beautiful presentation.
- For extra crunch, you can add sliced carrots or bell peppers.
- Adjust the spice level by adding more or fewer red pepper flakes based on your preference.
variation
You can add a splash of lime juice or toss in some chopped fresh herbs, like cilantro or mint, for added flavor. Some variations also include adding avocado or diced tomatoes for a different texture.
FAQs
Q: Can I make this salad ahead of time?
A: Yes, you can prepare it up to a day in advance. Just remember to refrigerate it to keep it fresh.
Q: Is it necessary to use sesame oil?
A: Sesame oil adds a unique flavor, but if you don’t have it, you can use another oil like olive oil, though the taste will be different.
Q: Can I substitute the soy sauce for something else?
A: If you need a soy sauce alternative, you can try tamari for a gluten-free option or coconut aminos for a lower-sodium choice.
Asian Cucumber Salad
Ingredients
Salad Ingredients
- 1 medium cucumber Wash and trim ends before slicing.
Dressing Ingredients
- 2 tbsp soy sauce Can substitute with tamari for gluten-free.
- 1 tbsp rice vinegar
- 1 tsp sesame oil For a different flavor, substitute with olive oil.
- 1/2 tsp sugar
- 1/2 tsp red pepper flakes Adjust to taste for more or less spice.
- 1 tbsp sesame seeds Optional for garnish.
Instructions
Preparation
- Wash and trim the ends of the cucumber. Slice it thinly, about 1/4 inch thick.
Make the Dressing
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
Assemble the Salad
- Place the sliced cucumber in a bowl. Pour the dressing over the cucumbers and toss to coat. Sprinkle with sesame seeds, if desired.
Chill and Serve
- Refrigerate for at least 30 minutes to allow the cucumber to absorb the flavors. Serve chilled.