Easy Asian Cucumber Salad

Why You’ll Love This Recipe

This Easy Asian Cucumber Salad is bursting with flavor, offering a balance of salty, sweet, and spicy elements. The crispness of the cucumbers pairs perfectly with the rich sesame oil, the tang from rice vinegar, and the kick from chili oil. Plus, it’s quick to prepare, making it a great option for busy weeknights or last-minute gatherings. Its fresh taste and easy preparation are sure to impress your guests and satisfy your taste buds!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 5 Persian cucumbers

• 1/2 tsp salt

• 1/2 tbsp sesame oil

• 3/4 tbsp light soy sauce

• 1/2-1 tbsp sugar (adjust to your taste)

• 3/4 tbsp rice vinegar

• 1 tbsp chili oil

• 1/2 tbsp sesame seeds

• 1/2 tbsp garlic, minced (optional)

Directions

1. Rinse and slice one end of the cucumber at an angle. Continue slicing at an angle, ensuring the slices are oval-shaped. Adjust the thickness to your preference.

2. Add the sliced cucumbers to a bowl or container and sprinkle with 1/2 tsp of salt.

3. Mix well and refrigerate for at least 20 minutes to allow the salt to draw out the cucumber’s water.

4. Drain the water and give the cucumbers a quick 10-second rinse before returning them to the bowl/container.

5. Add the sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and minced garlic (if using).

6. Stir everything together until well combined.

7. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 25 minutes

• Total Time: 25 minutes

Variations

• Spicy Version: If you like more heat, add extra chili oil or even some red pepper flakes.

• Herb Add-ins: Fresh herbs like cilantro or mint can be added for an extra burst of flavor.

• Crunchy Element: You can add a handful of chopped peanuts or cashews for added texture.

• Vegetarian Version: For a vegan version, simply omit the light soy sauce and use tamari or coconut aminos as a substitute.

Storage/Reheating

This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1-2 days. The cucumbers may release more water over time, so you might want to drain it before serving again. It’s not recommended to reheat this salad, as it’s meant to be enjoyed cold.

FAQs

1. What type of cucumber is best for this salad?

Persian cucumbers are ideal for this salad because they are smaller, have fewer seeds, and their skin is tender, making them perfect for slicing thinly. However, English cucumbers work as a good alternative as well.

2. Can I make this salad ahead of time?

Yes, you can make the salad ahead of time and refrigerate it. Just keep in mind that the cucumbers might release more water the longer they sit, so you may need to drain it before serving.

3. How do I adjust the sweetness of the dressing?

You can easily adjust the sweetness by adding more or less sugar according to your preference. Start with 1/2 tbsp and taste the dressing before adding more if you like it sweeter.

4. Can I use regular soy sauce instead of light soy sauce?

Yes, you can substitute regular soy sauce for light soy sauce, but keep in mind that regular soy sauce is saltier, so you may want to reduce the amount of salt you add to the cucumbers.

5. Is there a substitute for sesame oil?

If you don’t have sesame oil, you can substitute with a mild olive oil or avocado oil, though the flavor will be different. Toasted sesame oil adds a unique flavor that enhances the dish.

6. Can I make this salad without chili oil?

Yes, if you prefer a milder salad, you can omit the chili oil. Alternatively, you could add a small amount of sriracha or hot sauce for a similar spicy kick.

7. What can I serve with this salad?

This cucumber salad pairs well with a variety of dishes, including grilled meats, stir-fry, or rice bowls. It’s also great as a side dish for Asian-inspired meals like sushi or dumplings.

8. Can I use white vinegar instead of rice vinegar?

Rice vinegar provides a milder, sweeter taste that complements the cucumbers, but white vinegar can be used as a substitute if rice vinegar is unavailable. Just use a little less to avoid overpowering the flavor.

9. How do I make the cucumbers less watery?

Salting the cucumbers and allowing them to sit for 20 minutes before draining helps remove excess water. Rinsing them briefly after draining also helps prevent the salad from being too soggy.

10. Can I add other vegetables to this salad?

Absolutely! Feel free to add other vegetables like bell peppers, carrots, or red onions for more crunch and color.

Conclusion

This Easy Asian Cucumber Salad is a light, refreshing dish with a bold flavor profile that’s sure to become a favorite at any gathering or meal. It’s easy to prepare, customizable to your taste, and versatile enough to complement a variety of dishes. Whether served as a snack, side dish, or appetizer, this salad is a great way to enjoy the crisp freshness of cucumbers with a tangy and savory twist.