A refreshing and tangy cucumber salad with Asian-inspired flavors, perfect as a light side dish. This salad is easy to prepare, and the combination of rice vinegar, soy sauce, and sesame oil brings out an irresistible tangy and savory taste. Whether you’re hosting a gathering or just looking for a quick, light side dish, this Asian cucumber salad is sure to become a favorite.
Ingredients You’ll Need:
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
- 1/4 teaspoon red pepper flakes (optional)
How to Make Easy Asian Cucumber Salad:
This Asian cucumber salad is incredibly simple to make and requires minimal prep. The crisp cucumbers paired with a savory-sweet dressing make this a fantastic accompaniment to various dishes.
Step-by-Step Instructions:
- Prepare the Cucumbers: Start by thinly slicing the cucumbers. You can use a mandoline for uniformly thin slices, or a sharp knife if you prefer thicker slices. Place the cucumbers in a large bowl and set aside.
- Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Make sure the honey is fully dissolved to create a smooth and flavorful dressing.
- Combine: Pour the dressing over the sliced cucumbers and gently toss to coat all the cucumber slices evenly. Ensure every piece is well-coated for the best flavor.
- Garnish: Sprinkle the salad with sesame seeds, sliced green onions, and red pepper flakes if you like a bit of spice.
- Marinate: Let the salad sit in the refrigerator for at least 15 minutes before serving. This allows the cucumbers to absorb the dressing, enhancing the overall flavor.
- Serve: Once chilled, give the salad one final toss and serve it fresh.
Helpful Tips:
- Use English Cucumbers: For a more tender and less seedy salad, consider using English cucumbers. These cucumbers are thinner-skinned and have smaller seeds, making them ideal for salads.
- Adjust the Sweetness: If you prefer a sweeter salad, add a little more honey. Alternatively, for a more tangy bite, reduce the amount of honey and increase the rice vinegar slightly.
- Add Protein: Turn this salad into a more filling dish by adding slices of cooked chicken, shrimp, or tofu. This adds protein and makes the dish more substantial as a meal.
- Make It Spicy: Feel free to increase the red pepper flakes if you enjoy a spicier flavor or even add a dash of Sriracha to the dressing for extra heat.
Details:
- Prep Time: 10 minutes
- Chill Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian, Gluten-Free (if using gluten-free soy sauce)
Notes:
- Vegan Alternative: Substitute honey with maple syrup or agave nectar for a vegan-friendly version.
- Customizable: Feel free to customize this salad with additional vegetables like shredded carrots or thinly sliced radishes to add color and extra crunch.
Frequently Asked Questions:
1. Can I make this salad in advance?
Yes, this salad can be made a few hours in advance. The flavors develop as the salad marinates in the refrigerator, so it might even taste better after sitting for a couple of hours. However, it’s best served within 24 hours to keep the cucumbers crisp.
2. Can I use other types of vinegar?
Rice vinegar gives this salad its distinctive Asian flavor, but if you don’t have it on hand, you can use apple cider vinegar or white wine vinegar. Keep in mind that these substitutes may alter the taste slightly.
3. How can I make this salad less salty?
If you’re sensitive to salt, opt for low-sodium soy sauce. You can also adjust the amount of soy sauce to taste.
Storage Instructions:
Store any leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the cucumbers may release some liquid over time, so it’s best to drain any excess liquid before serving leftovers. Avoid freezing this salad as cucumbers do not freeze well and will become mushy when thawed.
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Easy Asian Cucumber Salad
Description
This salad is easy to prepare, and the combination of rice vinegar, soy sauce, and sesame oil brings out an irresistible tangy and savory taste. Whether you’re hosting a gathering or just looking for a quick, light side dish, this Asian cucumber salad is sure to become a favorite.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the Cucumbers: Start by thinly slicing the cucumbers. You can use a mandoline for uniformly thin slices, or a sharp knife if you prefer thicker slices. Place the cucumbers in a large bowl and set aside.
- Make the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic. Make sure the honey is fully dissolved to create a smooth and flavorful dressing.
- Combine: Pour the dressing over the sliced cucumbers and gently toss to coat all the cucumber slices evenly. Ensure every piece is well-coated for the best flavor.
- Garnish: Sprinkle the salad with sesame seeds, sliced green onions, and red pepper flakes if you like a bit of spice.
- Marinate: Let the salad sit in the refrigerator for at least 15 minutes before serving. This allows the cucumbers to absorb the dressing, enhancing the overall flavor.
- Serve: Once chilled, give the salad one final toss and serve it fresh.
Notes
- Vegan Alternative: Substitute honey with maple syrup or agave nectar for a vegan-friendly version.
- Customizable: Feel free to customize this salad with additional vegetables like shredded carrots or thinly sliced radishes to add color and extra crunch.