Cool and crunchy, this Easy Asian Cucumber Salad is perfect for hot summer days. Tossed with soy sauce, rice vinegar, and a hint of sesame oil, it’s a refreshing side that brightens up any meal!
Making this salad is a breeze! Just chop the cucumbers, mix the dressing, and you’re set. I love to pair it with grilled chicken—talk about a delicious combo! 🥒🍗
Key Ingredients & Substitutions
Cucumbers: I recommend using English or Persian cucumbers for their thin skin and crunchy texture. If those aren’t available, regular cucumbers can work well, just peel them to avoid waxy skin.
Rice Vinegar: This gives the salad a light tanginess. If you don’t have rice vinegar, apple cider vinegar can be a good substitute, though it might be slightly stronger. Lemon juice is another tasty alternative!
Soy Sauce: While I prefer low-sodium soy sauce to keep things balanced, you can use tamari for a gluten-free option or coconut aminos for a sweeter flavor.
Sugar/Honey: Sugar balances the acidity of the vinegar. You could swap it out for agave syrup or even maple syrup for a different taste. The sweetness can be adjusted to your preference!
Sesame Oil: It adds a lovely nutty flavor. If you need a substitute, you can use olive oil, but it won’t provide the same depth of flavor.
How Do You Get the Right Texture for Cucumbers?
To achieve that perfect crunch, follow these simple steps:
- First, slice your cucumbers thinly; this helps them absorb the dressing better.
- Sprinkling salt on the cucumbers allows them to release extra moisture, which keeps the salad from getting soggy.
- Don’t skip the drying step—pat them dry with paper towels to remove excess water before mixing them with the dressing. This helps maintain their crispness!
Easy Asian Cucumber Salad
Ingredients You’ll Need:
For the Salad:
- 2 large cucumbers (preferably English or Persian cucumbers)
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sugar (or honey)
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
- Optional: 1 small red chili or chili flakes for heat
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
This salad takes about 10 minutes for preparation and another 15-20 minutes for the cucumbers to draw out moisture. With a total of around 30 minutes, you’ll have a refreshing dish to enjoy during the summer!
Step-by-Step Instructions:
1. Preparing the Cucumbers:
Start by washing the cucumbers thoroughly. Then, slice them thinly. After that, place the cucumber slices in a colander and sprinkle with salt. Toss them gently to coat and let them sit for about 15-20 minutes. This process helps to draw out excess water, ensuring your salad doesn’t get soggy.
2. Making the Dressing:
While the cucumbers are sitting, grab a small bowl and whisk together the rice vinegar, soy sauce, sesame oil, sugar (or honey), minced garlic, and grated ginger. Mix it well until the sugar is dissolved and everything is combined.
3. Combining the Ingredients:
Once the cucumbers have released some moisture, gently pat them dry with paper towels. Then, in a mixing bowl, combine the dried cucumbers with the dressing. Toss everything together lightly to coat the cucumbers evenly.
4. Final Touches:
Stir in the sliced scallions and toasted sesame seeds. If you like a little heat, feel free to add the small red chili or chili flakes at this point. Mix it all together until well combined!
5. Serving:
Before serving, garnish your salad with fresh cilantro if you’re using it. It’s best to chill the salad for a little while or serve it right away. Enjoy this crunchy, fresh salad as a side dish or a light snack!
FAQ for Easy Asian Cucumber Salad
Can I Use Different Types of Cucumbers?
Absolutely! While English or Persian cucumbers are preferred for their thin skin and crunchy texture, regular cucumbers will work too. Just peel them to avoid any waxy coat that can affect the taste.
How Long Can I Store Leftovers?
You can keep leftovers in an airtight container in the fridge for about 1-2 days. However, for the best texture, it’s best enjoyed fresh on the day it’s made, as the cucumbers will soften over time.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad a few hours in advance. Just wait to add the dressing until closer to serving time to keep the cucumbers crisp! If made ahead, store it covered in the fridge for up to 2-3 hours.
What Can I Substitute for Rice Vinegar?
If you don’t have rice vinegar, you can use apple cider vinegar or white vinegar in a pinch. Lemon juice is also an excellent alternative for a tangy flavor, just adjust to taste!
