The bright crunch of fresh cucumbers tossed in a zesty dressing is like a party in your mouth. This Asian cucumber salad is not just a dish; it’s an experience that awakens your taste buds and adds a splash of fun to any meal. Picture this: cool cucumber slices dancing in a tangy sauce topped with sesame seeds that sing with flavor.
Remember the last time you felt overwhelmed by the heat outside? That suffocating humidity that makes you feel like you’re swimming through molasses? Enter this delightful salad! This recipe has been a staple at my summer barbecues and potlucks, bringing smiles and satisfied bellies. When I served it once at a family gathering, even my notoriously picky cousin asked for seconds. Trust me; this salad will have everyone coming back for more!
Why You'll Love This Recipe
- This Asian cucumber salad is incredibly easy to whip up and requires minimal ingredients
- The balance of flavors makes it both refreshing and satisfying on hot days
- Its vibrant colors add visual appeal to any table setting
- Perfect as a side dish or light lunch option, it’s versatile enough to complement various cuisines
Family gatherings are always more fun when this crunchy delight makes an appearance—everyone loves it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Cucumbers: Choose firm cucumbers with smooth skin for the best crunch; English cucumbers work great too.
- Rice Vinegar: Use unseasoned rice vinegar for a mild flavor that complements the other ingredients beautifully.
- Soy Sauce: Low-sodium soy sauce is ideal to control saltiness while adding depth.
- Sugar: A bit of sugar balances the acidity of the vinegar perfectly; I prefer using brown sugar for extra flavor.
- Sesame Oil: Toasted sesame oil adds a nutty aroma that elevates the entire dish.
- Green Onions: Chopped green onions add freshness and color; don’t skip them!
- Sesame Seeds: Toasted sesame seeds provide crunch and visual appeal—plus they look fancy!
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 cucumbers thoroughly under cold water. Slice them into thin rounds or half-moons according to your preference, ensuring uniformity for even flavor distribution.
Create the Dressing: In a medium bowl, whisk together rice vinegar, soy sauce, sugar, and sesame oil until well combined. Taste the dressing; adjust sweetness or saltiness as needed based on your palate.
Toss It All Together: Add the sliced cucumbers into the bowl with your dressing mixture. Toss gently until every slice is coated beautifully in that delicious concoction.
Add Green Onions and Sesame Seeds: Sprinkle chopped green onions and toasted sesame seeds over the cucumbers. Give everything one more gentle toss to evenly distribute those flavors.
Let It Marinate (If You Can Wait): For best results, cover the bowl with plastic wrap and let it chill in the refrigerator for at least 15 minutes. This allows all those wonderful flavors to meld together harmoniously!
Enjoy your refreshing creation! Serve as a side dish with grilled meats or simply enjoy it on its own as a light snack.
You Must Know
- This Asian Cucumber Salad is incredibly refreshing, perfect for hot days or as an accompaniment to any meal
- The crunchiness of cucumbers paired with the tangy dressing creates a delightful experience
- Plus, it’s quick and easy to whip up, making it a go-to recipe for busy weeknights
Perfecting the Cooking Process
Start by slicing your cucumbers thinly; this maximizes their crunch factor. Mix the dressing while they drain to ensure maximum flavor absorption later.
Add Your Touch
Feel free to experiment with different vinegars or add some chili flakes for heat. Toss in diced bell peppers for a colorful twist!
Storing & Reheating
Store leftover salad in an airtight container in the fridge for up to three days. Avoid reheating; it’s best enjoyed cold.
Chef's Helpful Tips
- For the perfect Asian Cucumber Salad, use fresh, firm cucumbers for crunch
- Letting them sit in salt helps remove excess water
- Adding sesame seeds enhances flavor and presentation beautifully
Reflecting on my first attempt at this salad, my friends devoured it so quickly I barely got a taste! Now it’s a staple at every BBQ.
FAQ
Can I use other vegetables in Asian Cucumber Salad?
Absolutely! Carrots, radishes, or bell peppers can add color and crunch.
What type of vinegar works best?
Rice vinegar is ideal for an authentic taste, but apple cider vinegar also works well.
How long does this salad last in the fridge?
This salad stays fresh for about three days when stored properly in the refrigerator.
Asian Cucumber Salad
Asian Cucumber Salad is a light and zesty dish that combines the crunch of fresh cucumbers with a tangy dressing, making it an ideal side for summer picnics or barbecues.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Side
- Method: Mixing
- Cuisine: Asian
Ingredients
- Fresh Cucumbers
- Rice Vinegar
- Low-Sodium Soy Sauce
- Brown Sugar
- Toasted Sesame Oil
- Green Onions
- Toasted Sesame Seeds
Instructions
- Wash and slice cucumbers into thin rounds or half-moons.
- In a bowl, whisk together rice vinegar, soy sauce, brown sugar, and sesame oil until blended.
- Add the sliced cucumbers to the dressing and toss until coated.
- Sprinkle in chopped green onions and sesame seeds; toss gently to combine.
- Chill in the refrigerator for at least 15 minutes to enhance flavors before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Experiment with different vinegars like apple cider for varied taste. Add chili flakes for a spicy kick or diced bell peppers for color and crunch.
