why make this recipe
This salad is fast, fresh, and full of crunchy flavor. It uses simple pantry items and little time. It makes a light side or a quick snack that pairs well with many meals.
introduction
This Easy Asian Cucumber Salad is cool, bright, and ready in minutes after a short chill. The sauce is savory, a little sweet, and a bit spicy. If you like quick weeknight sides, also try our Asian-style ground beef spaghetti for another easy meal idea.
how to make Easy Asian Cucumber Salad
Follow these simple steps to make the salad. Work in a bowl and mix well so the cucumbers soak the flavors.
Ingredients :
- 5 Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar (see notes)
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1/2 tbsp garlic (minced (optional))
Directions :
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle. Slices should look more oval than round. Thickness should be up to preference.
- Add to a bowl/container and sprinkle 1/2 tsp of salt.
- Mix that well and refrigerate for at least 20 minutes to draw out the water.
- Drain the water and give the cucumbers a quick 10 seconds rinse before returning back to the bowl/container.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic.
- Stir until well combined and serve. Enjoy!
how to serve Easy Asian Cucumber Salad
Serve cold or chilled. It works great with grilled meats, rice bowls, or noodles. You can use it as a side or a crunchy topping for sandwiches and wraps.
how to store Easy Asian Cucumber Salad
Keep the salad in a sealed container in the fridge. Use within 2 days for best texture. The cucumbers will soften over time, so eat soon for the best crunch.
tips to make Easy Asian Cucumber Salad
- Use Persian or mini cucumbers for thin, crisp slices.
- Salt and chill to pull out water; this keeps the dressing strong and not watery.
- Taste the dressing and adjust sugar from 1/2 to 1 tbsp to balance salty and sour.
- If you like less heat, reduce chili oil or leave it out.
- Toast sesame seeds lightly for a nuttier flavor.
variation (if any)
- Add sliced scallions or cilantro for fresh herbs.
- Use rice oil instead of sesame oil for a milder taste.
- Add a splash of lime juice for extra brightness.
- Toss in thinly sliced carrots or radish for color and crunch.
FAQs
Q: Can I use regular cucumbers?
A: Yes. Peel and remove seeds if large so texture is better.
Q: Is the garlic needed?
A: No. Garlic is optional. Leave it out for a milder salad.
Q: How long should I salt the cucumbers?
A: About 20 minutes in the fridge works well to draw out water.
Q: Can I make this ahead?
A: You can make it a few hours ahead. For best crunch, make the same day.
Q: Can I make it less spicy?
A: Yes. Cut back or omit the chili oil.
Conclusion
For the original inspiration and notes, you can check this recipe source: Easy Asian Cucumber Salad – Farah J. Eats
Easy Asian Cucumber Salad
Ingredients
Main Ingredients
- 5 pieces Persian cucumbers
- 1/2 tsp salt
- 1/2 tbsp sesame oil
- 3/4 tbsp light soy sauce
- 1/2-1 tbsp sugar to taste
- 3/4 tbsp rice vinegar
- 1 tbsp chili oil to adjust for desired spice level
- 1/2 tbsp sesame seeds toasted for a nuttier flavor
- 1/2 tbsp minced garlic optional
Instructions
Preparation
- Rinse and slice one end of the cucumber at an angle.
- Continue slicing at an angle until the cucumber is fully sliced; aim for oval shapes.
- Add the cucumber slices to a bowl and sprinkle with 1/2 tsp of salt.
- Mix well and refrigerate for at least 20 minutes to draw out the water.
- Drain the water and give the cucumbers a quick rinse for 10 seconds before returning them to the bowl.
- Add sesame oil, light soy sauce, sugar, rice vinegar, chili oil, sesame seeds, and garlic to the cucumbers.
- Stir until all ingredients are well combined and serve cold.