Looking for a refreshing, zesty dish that’s perfect for any occasion? Enter the delightful Asian Cucumber Salad! This crunchy salad is a splash of vibrant flavors and textures, delivering a spicy, tangy, and slightly sweet taste with each bite. Whether it’s a light lunch or a side dish at dinner, this salad is sure to become a favorite in your recipe collection.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 20 minutes, making it perfect for busy days.
- Bursting with Flavor: A combination of garlic, vinegars, and both sesame and chili oils gives this salad a punch of exciting flavors.
- Healthy and Refreshing: Cucumbers are hydrating and low in calories, making this a guilt-free indulgence.
- Customizable: Easily adapt this salad to fit your spice preference or swap in ingredients you have on hand.
Ingredients You’ll Need
The secret to a mouthwatering Asian Cucumber Salad lies in its simple yet powerful ingredients. Each component plays a vital role in creating a balanced blend of flavors and textures, leaving you craving more.
- Cucumber: Opt for Persian, burpless, or Japanese varieties for crispness and minimal seeds.
- Salt: Essential for drawing out excess moisture from the cucumbers.
- Garlic: Adds a pungent kick, harmonizing with other flavors beautifully.
- Apple Cider Vinegar: Provides a mild and gentle tanginess that complements the sweetness.
- Sugar: Balances out the tang and spice, giving a subtle sweetness.
- Korean Chili Powder: For a spicy punch; regular chili powder works too!
- Chili Oil: Infuses heat and rich aromatic notes.
- Sesame Oil: Offers a nutty undertone that ties the dish together.
- Sesame Seeds: A perfect garnish, adding visual appeal and texture.
Variations
One of the best aspects of the Asian Cucumber Salad is its versatility. Feel free to tweak it, add your twist, or cater it to your dietary needs. Here’s how you can get creative!
- Spice Levels: Adjust the chili powder according to your heat preference to make it milder or spicier.
- Herbs Galore: Enhance the freshness by adding cilantro or mint to the mix.
- Nutritional Boost: Toss in some roasted peanuts or sunflower seeds for added crunch and protein.
How to Make Asian Cucumber Salad
Step 1: Prep the Cucumbers
Rinse the cucumber thoroughly and slice it into bite-sized pieces. This is crucial for ensuring the perfect crunch throughout your salad. Once sliced, mix in the salt and let them chill in the refrigerator for 15 minutes to thoroughly extract the excess moisture.
Step 2: Create the Flavor Dressing
In a mixing bowl, combine the minced garlic, apple cider vinegar, sugar, chili powder, chili oil, and sesame oil. Stir until the sugar has completely dissolved, creating a well-balanced dressing ready to soak into those cucumbers.
Pro Tips for Making Asian Cucumber Salad
- Cucumber Choice: Go for varieties like Persian or Japanese cucumbers; their thin skins and few seeds make them ideal for salads.
- Salt Technique: Letting the cucumbers sit in salt for a bit ensures that your salad doesn’t turn watery.
- Vinegar Variety: Apple cider vinegar or rice wine vinegar can change the dish’s tang profile, so select to your taste preference.
- Oil Importance: Don’t skip the sesame oil; it’s crucial for delivering that authentic nutty flavor.
How to Serve Asian Cucumber Salad
Garnishes
Top off your vibrant Asian Cucumber Salad with sesame seeds for an added crunch and a sprinkle of visual flair. Fresh herbs like cilantro or mint make excellent garnishes too, lending an extra burst of freshness.
Side Dishes
This salad pairs beautifully with grilled meats such as chicken or salmon. It also complements stir-fried dishes, adding a refreshing contrast to heavier mains. Try it alongside a fluffy bowl of jasmine rice for a complete meal.
Creative Ways to Present
Serve this eye-catching salad in a shallow glass dish to showcase its vibrant colors. Layer it as a topping on tacos or wrap it in lettuce cups for a fun appetizer. It’s a visually stunning addition to any table!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, store them in an airtight container and pop it in the refrigerator. It should maintain its delightful crunch and flavor for about 1-2 days, perfect for tomorrow’s lunch.
Freezing
Freezing isn’t recommended for this cucumber salad, as it would compromise the fresh, crisp texture that’s key to its appeal. Instead, enjoy it fresh for the best experience.
Reheating
This salad is served best cold, so there’s no need to reheat. Simply toss and refresh the flavors with a little extra chili oil or vinegar before serving again to perk it up.
FAQs
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Can I make the Asian Cucumber Salad in advance?
Yes, you can prepare it a few hours in advance. Keep it chilled and add the sesame seeds just before serving to maintain crunchiness.
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What other vegetables can I add to this salad?
You can include sliced radishes, bell peppers, or carrots for additional color and crunch.
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Is this salad very spicy?
The heat can be adjusted to your preference. For a milder version, reduce the amount of chili powder and omit chili oil if desired.
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What vinegar is best for this salad?
Apple cider vinegar and rice wine vinegar are both excellent choices, but you can experiment with what you like best.
Final Thoughts
There’s nothing quite like the refreshing and invigorating taste of an Asian Cucumber Salad. It’s simple to make, adaptable, and full of bright flavors. Give it a try, and it might just become your go-to dish for a light, irresistible delight!
Print
Asian Cucumber Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Description
A refreshing and tangy Asian cucumber salad featuring crisp cucumbers, a savory garlic and chili-infused dressing, and a sprinkle of toasted sesame seeds. Perfect as a light side dish or quick appetizer, this salad highlights fresh flavors with a delightful kick of spice and nuttiness.
Ingredients
For the Salad
- 1 cucumber (about 8 oz or 226 g)
- 3/4 teaspoon salt
For the Dressing
- 2 cloves garlic, minced
- 1 teaspoon apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon Korean chili powder (or regular chili powder)
- 1 teaspoon chili oil
- 1/2 teaspoon sesame oil
Garnish
- Sesame seeds, for garnishing
Instructions
- Prepare the cucumber: Rinse the cucumber thoroughly and slice it into thin or bite-sized pieces. Sprinkle the slices evenly with salt and gently toss to coat. Cover and refrigerate for 15 minutes to draw out excess moisture.
- Drain excess water: After chilling, drain the saltwater from the cucumber slices by placing them in a colander or using a paper towel to pat dry, ensuring a less watery salad.
- Make the dressing: In a small bowl, combine the minced garlic, apple cider vinegar, sugar, chili powder, chili oil, and sesame oil. Stir well until the sugar is fully dissolved and the mixture is smooth.
- Toss the salad with dressing: In a mixing bowl, add the drained cucumber slices and pour the dressing over them. Toss gently to evenly coat all pieces.
- Garnish and serve: Transfer the salad to serving dishes, sprinkle generously with sesame seeds, and serve immediately for the freshest flavor.
Notes
- I recommend using Persian, burpless, or Japanese cucumbers—they have thin skins and fewer seeds, making them ideal for salads.
- Sitting with salt helps draw out excess moisture, preventing the salad from becoming watery.
- Choose apple cider vinegar or rice wine vinegar for a milder tang, adjusting based on your preference.
- Sesame oil is key for adding the authentic nutty flavor—do not skip it!
Nutrition
- Serving Size: 1 cup (about 100g)
- Calories: 60 kcal
- Sugar: 4g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
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