A burst of freshness hits your palate with every bite of this Asian Cucumber Salad. Crunchy cucumbers mingle with tangy rice vinegar and zesty sesame oil, creating a refreshing symphony that dances on your taste buds. Picture this: you’re lounging outside on a sunny day, the grill is sizzling nearby, and then you take a bite of this vibrant salad. It’s like a cool breeze on a hot summer afternoon.
Now think back to those family gatherings when the food was just as memorable as the company. My aunt would whip up her version of this salad every Fourth of July picnic. The combination of flavors always sparked joy among family members. This dish is not only a flavor bomb but also a feast for the eyes—ideal for barbecues or as a side dish during those cozy weeknight dinners. Get ready for an explosion of flavors that will leave you craving more!
Why You'll Love This Recipe
- This Asian Cucumber Salad is quick to prepare and requires minimal ingredients
- Its sweet and tangy dressing beautifully enhances the fresh crunch of cucumbers
- The colorful presentation makes it perfect for impressing guests at dinner parties
- It’s versatile enough to serve as an appetizer or side dish with any meal
I vividly remember my friends’ faces lighting up when they tasted my version; they all wanted the recipe right away!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cucumbers: Use thin-skinned cucumbers like Persian or English for their crisp texture and mild flavor.
- Rice Vinegar: Opt for unseasoned rice vinegar for authenticity; it offers a subtle sweetness that’s vital here.
- Sesame Oil: Choose high-quality toasted sesame oil; its nutty aroma elevates the salad’s overall flavor.
- Soy Sauce: Use low-sodium soy sauce to control saltiness while adding depth to the dressing.
- Red Pepper Flakes: Adjust the amount according to your spice preference; they add just the right kick!
- Fresh Cilantro: Add chopped cilantro at the end for a fresh herbaceous note that brightens everything up.
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 under cold water. Thinly slice them into rounds or half-moons depending on your preference.
Make the Dressing: In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and red pepper flakes until well combined.
Toss it All Together: Combine sliced cucumbers in a mixing bowl with the dressing. Stir gently until all pieces are coated evenly in that luscious marinade.
Add Fresh Herbs: Just before serving, sprinkle freshly chopped cilantro over the top and give it one last gentle toss.
Chill and Serve: Let your salad chill in the fridge for about 15 minutes before serving to enhance its flavors and keep it refreshingly cool.
Enjoy this quick and easy recipe that delivers maximum satisfaction with minimal fuss!
You Must Know
- This Asian cucumber salad is a refreshing delight that balances crunch and flavor
- The vibrant colors and aromatic dressing will brighten any meal
- Perfect for summer picnics or as a side dish, it’s versatile enough to complement different cuisines
Perfecting the Cooking Process
To make the most of your Asian cucumber salad, start by slicing cucumbers thinly to maximize their crunchiness. Next, whisk together the dressing while letting the cucumbers marinate for at least 15 minutes.
Add Your Touch
Feel free to swap cucumbers for radishes or add sliced bell peppers for extra color and flavor. You can also experiment with different vinegars or add chili flakes for a spicy kick.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to two days. The salad tastes best fresh, so avoid reheating; instead, enjoy it cold.
Chef's Helpful Tips
- For maximum crunch, use English cucumbers; they have fewer seeds and thicker skin
- Always taste the dressing before adding it to ensure perfect seasoning balance
- If you prefer more tang, increase vinegar slightly for an extra zing
I remember the first time I brought this salad to a summer barbecue; friends went wild over the refreshing crunch and zesty flavor. It became a staple at every gathering since then.
FAQ
Can I use other vegetables in this Asian cucumber salad?
Absolutely! Try adding carrots or bell peppers for added color and nutrition.
How long can I store this salad?
This salad is best eaten fresh but can last up to two days in the fridge.
What type of vinegar works best for this recipe?
Rice vinegar is traditional, but you can substitute with apple cider vinegar if needed.
Asian Cucumber Salad
- Total Time: 10 minutes
- Yield: Serves 4
Description
Asian Cucumber Salad is a vibrant, crunchy dish featuring fresh cucumbers and a tangy dressing, perfect for summer gatherings or as a refreshing side.
Ingredients
- 2 medium cucumbers (Persian or English)
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons fresh cilantro, chopped
Instructions
- Wash and thinly slice the cucumbers into rounds or half-moons.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, and red pepper flakes until well combined.
- Toss the sliced cucumbers in the dressing until fully coated.
- Just before serving, sprinkle with fresh cilantro and gently toss again.
- Chill in the fridge for about 15 minutes to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 50
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
