This refreshing Asian cucumber salad is perfect for summer! Crisp cucumbers, tangy vinegar, and a hint of soy sauce come together for a tasty, easy side dish. It’s quick to make and super light!
I love serving this salad with grilled meats. Plus, it’s so good that I sometimes finish the bowl before dinner even starts—maybe don’t judge me too harshly! 😄
Key Ingredients & Substitutions
Cucumbers: English or Persian cucumbers are great for this salad due to their crispness and thinner skin. If you can’t find them, regular cucumbers will work, but may be a bit watery. Just salt them well to draw out excess moisture!
Rice Vinegar: This adds a mild tartness. If you don’t have any, white vinegar or apple cider vinegar can be used as alternatives, though they might give a slightly different flavor.
Soy Sauce: For gluten-free options, try tamari instead. It’s a great substitute that maintains the umami flavor without the gluten. I prefer low-sodium soy sauce to control the saltiness!
Sesame Oil: Toasted sesame oil gives a nutty depth. If you’re out, just use a neutral oil like vegetable oil, but I highly recommend not skipping it if possible!
Garlic & Ginger: Fresh garlic and ginger add zing and warmth. You can use garlic powder and ground ginger in a pinch, but fresh is always best for the brightest flavor.
How Do I Ensure My Salad Is Extra Crunchy?
The key to a crunchy cucumber salad lies in how you prepare the cucumbers. By sprinkling them with salt and letting them sit in a colander, you’re drawing out excess water to keep them crisp.
- Slice cucumbers thinly, around 1/4 inch thick.
- After salting, let them drain for 10 minutes. This step is crucial for texture!
- Pat them dry gently—this prevents a soggy salad and keeps the dressing vibrant.
Finally, let the salad chill for at least 15 minutes after mixing. This gives time for the flavors to meld and keeps everything refreshing!
Easy Asian Cucumber Salad
Ingredients:
- 2 large cucumbers (English or Persian cucumbers work well)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional, adjust to taste)
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- A pinch of red pepper flakes or a small sliced chili (optional, for heat)
Time Estimate:
This salad takes about 15 minutes to prepare, plus at least 15 minutes chilling time in the refrigerator. It’s quick to whip up and perfect for those hot summer days!
Step-by-Step Instructions:
1. Prepare the Cucumbers:
Start by washing and thinly slicing the cucumbers. You can use a knife or a mandoline for even slices. If your cucumbers are large or have thick skin, consider peeling them partially for tenderness. Once sliced, place the cucumbers in a colander and sprinkle with salt. Let them sit for about 10 minutes to draw out excess water. Afterward, pat them dry gently with paper towels.
2. Make the Dressing:
In a mixing bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger, if using. Whisk together until the sugar is well dissolved. This dressing will add a lovely flavor kick to your salad!
3. Combine and Toss:
Add the cucumbers to the bowl with the dressing and gently toss to coat all the cucumber slices. This ensures that every bite is flavorful.
4. Add Toppings:
Sprinkle the toasted sesame seeds and thinly sliced green onions over the top. If you like a little heat, add a pinch of red pepper flakes or a small sliced chili.
5. Chill and Serve:
Refrigerate the salad for at least 15 minutes before serving. This will allow the flavors to meld beautifully. Serve chilled as a refreshing side dish that pairs wonderfully with grilled meats or other summer meals.
Enjoy your light and flavorful Easy Asian Cucumber Salad!
FAQ for Easy Asian Cucumber Salad
Can I Use Different Types of Cucumbers?
Absolutely! While English and Persian cucumbers are ideal for their crisp texture, regular cucumbers will work as well. Just be sure to salt them well to reduce extra moisture and ensure a crunchy salad!
Can I Make This Salad Ahead of Time?
Yes! You can prepare the salad a few hours in advance. Just be sure to refrigerate it before serving. The flavors will only improve as they meld together, making it even tastier!
What Can I Substitute for Rice Vinegar?
If you don’t have rice vinegar, you can use white vinegar or apple cider vinegar as alternatives. They might alter the flavor slightly, but they’ll still provide the acidity needed for the dressing!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the cucumbers might release more water over time, so give it a quick toss before serving again!
