Asian Cucumber Salad

The sun was shining down as I crunched into a bowl of Asian cucumber salad, and oh boy, did my taste buds dance like no one was watching! Crisp cucumbers bathed in a tangy dressing made my heart skip a beat. Fresh herbs mingled with the aroma of sesame oil, creating a symphony of flavors that sang summer in every bite.

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I remember the first time I made this dish; it was for a backyard barbecue where I accidentally matched my outfit to the salad—green on green! My friends joked that I was trying to camouflage myself among the veggies. But let me tell you, when they tasted it, all jokes ceased. This vibrant salad is not just delicious; it’s the perfect sidekick to any meal or even a star on its own!

Last summer, my friend had invited us over for dinner when I brought this salad along. Everyone raved about its freshness!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• English Cucumbers: These are long and thin with fewer seeds; they offer the best crunch and flavor.
• Rice Vinegar: This adds a mild sweetness; choose unseasoned rice vinegar for better control over the flavor.
• Soy Sauce: Low-sodium soy sauce works wonders in this recipe without overpowering the other flavors.
• Sesame Oil: Just a little adds depth; opt for toasted sesame oil for that rich aroma.
• Fresh Cilantro: Chopped finely for garnish; it brightens up the dish and adds freshness.
• Red Pepper Flakes: For those who like some heat; adjust according to your spice preference.
• Sugar: Balances out the acidity from vinegar; feel free to use honey or agave for healthier options.
• Salt & Pepper: Essential seasonings that enhance every ingredient’s natural flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Cucumbers: Start by washing your English cucumbers thoroughly under cold water. Slice them thinly using either a sharp knife or mandoline for even pieces.

Create the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, salt, and red pepper flakes until well combined.

Toss It All Together: In a large mixing bowl, combine sliced cucumbers and chopped cilantro. Pour dressing over them and gently toss until everything is coated.

Let It Marinate: Allow the salad to sit for at least 15 minutes at room temperature or refrigerate it if you prefer chilled flavors.

Serve with Style: Transfer your beautiful salad to a serving dish. Add extra cilantro on top for garnish before serving!

This refreshing Asian cucumber salad can easily become your go-to side dish—perfect alongside grilled meats or as part of a light lunch!

Perfecting the Cooking Process

To achieve the best results, start by slicing your cucumbers thinly and allow them to drain for about 15 minutes. This enhances their crunchiness and prevents excess moisture in the salad.

Add Your Touch

Feel free to personalize your Asian Cucumber Salad! Add some sliced radishes for an extra kick or sprinkle sesame seeds for a delightful crunch.

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. It’s best enjoyed cold, so no need to reheat—just give it a good toss before serving.

I remember making this Asian Cucumber Salad for a summer barbecue last year, and my friends couldn’t get enough! They even asked me for the recipe, which felt like winning a cooking award.

FAQ

Can I use different types of cucumbers?

Absolutely! English cucumbers or Persian cucumbers work great too and add unique flavors.

How can I make this salad spicy?

Add chopped chili peppers or a dash of chili oil to elevate the heat level.

Is this salad suitable for meal prep?

Yes, just keep the dressing separate until you’re ready to serve for maximum freshness.

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Asian Cucumber Salad

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• Author: Jennifer
• Total Time: 10 minutes
• Yield: 4 servings 1x

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Description

Light, refreshing, and bursting with flavor, this Asian cucumber salad is the ultimate side dish for any meal. Perfectly balanced with a tangy dressing, it’s sure to impress!

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Ingredients

Scale 1x2x3x

• 2 English cucumbers
• 3 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• ¼ cup fresh cilantro, chopped
• ½ teaspoon red pepper flakes
• 1 teaspoon sugar
• Salt and pepper to taste

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Instructions

1. Wash and thinly slice the cucumbers using a sharp knife or mandoline.
2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, salt, and red pepper flakes until well combined.
3. In a large mixing bowl, combine sliced cucumbers and chopped cilantro. Pour the dressing over them and toss gently until coated.
4. Let the salad marinate for at least 15 minutes at room temperature or refrigerate if desired.
5. Serve chilled, garnished with extra cilantro.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No Cooking
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 60
• Sugar: 4g
• Sodium: 350mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: - For added crunch, consider including sliced radishes or sesame seeds. - Store leftovers in an airtight container for up to three days; no need to reheat.