The crunch of fresh cucumbers tossed in a zesty dressing is not just refreshing; it’s like a party in your mouth. Picture biting into crisp, cool cucumbers dancing with flavors of sesame oil and rice vinegar. Now that’s the kind of celebration I want to be part of every day!
I first stumbled upon this Asian Cucumber Salad during a picnic where everyone brought their best dishes. As soon as I tasted it, I knew I had found my culinary soulmate—perfectly crunchy, tangy, and oh-so-easy to prepare!
Why You'll Love This Recipe
- This Asian Cucumber Salad is incredibly easy to whip up, making it perfect for busy weeknights
- Each bite bursts with a delightful flavor profile that dances on your taste buds
- The bright green colors create a stunning visual appeal, making it an attractive addition to any table
- Versatile enough to serve as a side or light main dish, it’s perfect for barbecues or potlucks
I remember making this salad for my family’s get-together last summer. Everyone was raving about it and fighting over the last scoop!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cucumbers: Use Persian or English cucumbers for their firm texture and minimal seeds; they add the perfect crunch.
- Rice Vinegar: A must-have for its tangy flavor; opt for unseasoned rice vinegar if you prefer more control over taste.
- Sesame Oil: This flavorful oil adds richness; choose toasted sesame oil for an extra nutty aroma.
- Soy Sauce: Low-sodium soy sauce lets you enjoy the saltiness without overpowering other flavors; it’s a healthier choice.
- Chili Flakes: Adjust the heat level with these flakes; they provide just the right kick!
- Green Onions: Freshly chopped green onions give a pop of color and flavor; use them generously.
- Sesame Seeds: Toasted sesame seeds add texture and enhance the nuttiness of the salad.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Cucumbers: Start by washing and slicing your cucumbers into thin rounds or half-moons based on preference. Aim for uniformity so they soak up all that delicious dressing.
Create the Dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and chili flakes until well combined. The aroma will have you drooling before you even taste it!
Toss It All Together: Add the sliced cucumbers to your dressing and toss gently until every slice is coated beautifully. You want each piece glistening with flavor.
Add Final Touches: Sprinkle chopped green onions and toasted sesame seeds on top for added crunch and elegance. Mix again lightly to distribute evenly.
Chill Out: Let your salad sit in the fridge for at least 30 minutes before serving. This allows all those amazing flavors to meld together beautifully—trust me; patience is key here!
Enjoy this vibrant Asian Cucumber Salad as a side dish at your next barbecue or simply as a snack while binging your favorite show—because who says healthy can’t be fun?
You Must Know
- This refreshing Asian cucumber salad not only delights your taste buds; it transforms any meal into a colorful feast
- The crunch of cucumbers paired with zesty dressing makes it irresistible
- Perfect as a side dish or a light snack, it’s sure to impress everyone at the table
Perfecting the Cooking Process
Start by slicing cucumbers thinly for maximum crunch, then mix dressing ingredients while they marinate for deeper flavor.
Add Your Touch
Feel free to swap out ingredients like sesame oil for olive oil or add chili flakes for extra heat.
Storing & Reheating
Store in an airtight container in the fridge for up to three days; no reheating needed—just enjoy cold!
Chef's Helpful Tips
- To keep cucumbers crisp, avoid salt for too long before serving
- Use fresh ingredients for vibrant flavors
- Adjust sweetness and sourness in dressing to suit your taste buds and impress your guests!
Sharing my first attempt at this Asian cucumber salad brings back fond memories of friends raving about its fresh flavors during a summer barbecue.
FAQ
What cucumbers are best for this salad?
Use English cucumbers or Persian cucumbers for their crisp texture and minimal seeds.
Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance for enhanced flavors.
Is this salad suitable for meal prep?
Absolutely! It stores well and remains delicious for several days when properly sealed.
Refreshing Asian Cucumber Salad
- Total Time: 0 hours
- Yield: Serves 4
Description
Refreshing and vibrant, this Asian Cucumber Salad combines crunchy cucumbers with a zesty dressing, making it an ideal side dish or light snack for any occasion.
Ingredients
- 2 Persian or English cucumbers
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon chili flakes
- 2 green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Thinly slice the cucumbers into rounds or half-moons for optimal texture.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and chili flakes until well combined.
- Add the sliced cucumbers to the dressing and toss gently to coat each piece.
- Sprinkle with green onions and sesame seeds; mix lightly.
- Refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
