Looking for a light and refreshing side dish that comes together in minutes? This Asian Cucumber Salad recipe is crisp, tangy, and bursting with bold flavors! With the perfect balance of sweet, salty, and umami, this salad is an ideal complement to your favorite meals. Plus, it’s vegan, gluten-free, and packed with wholesome goodness. Ready in just 7 minutes, it’s your go-to summer salad!
Ingredients and Preparation Steps
This simple yet flavorful Asian Cucumber Salad requires just a handful of ingredients. Here’s what you’ll need:
Ingredients
- 1½ pounds thin-skinned cucumbers (Persian, Turkish, or English), about 5 cups sliced
- ½ teaspoon salt
- 4–5 scallions, finely sliced
- 1 teaspoon grated ginger
- 1 clove garlic, finely minced
- ¼ cup rice vinegar
- 1 tablespoon soy sauce (or gluten-free tamari/coconut aminos)
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon chili garlic sauce or sriracha (optional)
- 1 tablespoon toasted sesame seeds
Step 1: Prepare the Cucumbers
First, rinse the cucumbers thoroughly and use a fork to score the skin, creating fine grooves. This helps the dressing cling to the cucumbers better. Then, slice them thinly and place them in a colander. Sprinkle with salt and let them sit for about 20 minutes to draw out excess moisture.
Step 2: Make the Dressing
While the cucumbers are resting, combine the sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce (if using) in a large bowl. Stir well to blend all the flavors.
Step 3: Toss the Salad
Gently squeeze the salted cucumbers to remove any remaining liquid, then add them to the bowl with the dressing. Toss everything together until the cucumbers are evenly coated.
Step 4: Garnish and Serve
Sprinkle toasted sesame seeds over the salad and give it one last gentle toss. Serve immediately, or refrigerate for up to 3 days to allow the flavors to deepen.
The Best Time to Savor Your Asian Cucumber Salad
There’s never a wrong time to enjoy this crunchy and refreshing Asian Cucumber Salad, but it shines the most in warm weather! Whether you’re having a backyard barbecue, packing a picnic, or serving it alongside an Asian-inspired dinner, this salad fits right in.
Pair it with grilled chicken, teriyaki salmon, or a bowl of jasmine rice for a complete meal. Its cool and tangy profile makes it a perfect contrast to spicy or rich dishes.
For more light and flavorful dishes, check out our Irresistible Onion Boil or these Olympic Chocolate Muffins for dessert!
Frequently Asked Questions About Asian Cucumber Salad
Can I use regular cucumbers instead of Persian or English cucumbers?
Yes! If you use regular cucumbers, peel them first and remove the seeds to prevent excess wateriness.
How long does this salad last in the fridge?
This salad stays fresh for up to 3 days in the refrigerator. Just store it in an airtight container to maintain its crunch.
Can I make this salad ahead of time?
Absolutely! If making ahead, store the cucumbers and dressing separately. Toss them together right before serving for the best texture.
What can I use instead of sesame oil?
For a nut-free version, try olive oil or avocado oil, though they will slightly alter the flavor profile.
How can I make this salad spicier?
Increase the chili garlic sauce or sriracha, or add a pinch of red pepper flakes for extra heat!
For more inspiration, check out this Asian Cucumber Salad variation from Feasting at Home.
Pro Tips for the Best Asian Cucumber Salad
Want to take your Asian Cucumber Salad recipe to the next level? Here are some expert tips to help you get the best flavor and texture:
- Choose the Right Cucumbers: Opt for thin-skinned varieties like Persian or English cucumbers. They have fewer seeds and a crispier texture.
- Don’t Skip the Salting Step: Letting the cucumbers sit with salt helps remove excess moisture, preventing a watery salad.
- Use Fresh Ingredients: Fresh garlic, ginger, and scallions will give your salad a more vibrant and authentic flavor.
- Let It Marinate: For a deeper taste, refrigerate the salad for 30 minutes before serving to allow the flavors to meld.
- Customize the Spice Level: Add more chili garlic sauce or a dash of crushed red pepper flakes if you love heat.
- Boost the Crunch: Toss in crushed peanuts, cashews, or crispy fried shallots for extra texture.
- Make It a Meal: Add grilled chicken, shrimp, or tofu to turn this side dish into a light and satisfying meal.
Storage and Reheating Tips
To keep your Asian Cucumber Salad fresh and crisp, follow these simple storage and reheating tips:
- Refrigeration: Store the salad in an airtight container in the fridge for up to 3 days.
- Keep It Crunchy: If making ahead, store the cucumbers and dressing separately. Mix them just before serving.
- Avoid Freezing: Cucumbers don’t freeze well, as they become mushy when thawed.
- Reviving Leftovers: If the salad becomes too watery, simply drain the excess liquid and add a splash of fresh rice vinegar before serving.
Perfect Pairings for Asian Cucumber Salad
This Asian Cucumber Salad pairs wonderfully with a variety of dishes! Here are some perfect combinations:
- Grilled Proteins: Serve alongside teriyaki salmon, grilled chicken, or tofu for a balanced meal.
- Rice and Noodles: Enjoy with jasmine rice, sesame garlic noodles, or stir-fried veggies.
- Asian-Inspired Dishes: Pair with sushi rolls, dumplings, or spring rolls for a fresh contrast.
- Refreshing Beverages: Complement with iced green tea, ginger lemonade, or a tropical fruit smoothie.
- More Light & Refreshing Recipes: Try it with our Irresistible Onion Boil for another vibrant side dish!
We hope you love this Asian Cucumber Salad recipe as much as we do! Whether you’re serving it as a refreshing side dish or making it a light meal with added protein, this salad is sure to impress. The crisp cucumbers, tangy dressing, and hint of spice make it a go-to recipe for any occasion.
Looking for more refreshing side dishes? Try our Irresistible Onion Boil or pair this salad with Olympic Chocolate Muffins for a sweet treat after your meal!
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Asian Cucumber Salad Recipe
- Total Time: 25
- Yield: 4-5
Description
Cool, crisp, and bursting with flavor, this Asian Cucumber Salad is the perfect side dish to complement any meal!
Ingredients
– 1½ pounds thin-skinned cucumbers (Persian, Turkish, or English), about 5 cups sliced
– ½ teaspoon salt
– 4–5 scallions, finely sliced
– 1 teaspoon grated ginger
– 1 clove garlic, finely minced
– ¼ cup rice vinegar
– 1 tablespoon soy sauce (use gluten-free tamari or coconut aminos if needed)
– 1 tablespoon toasted sesame oil
– 1 tablespoon maple syrup (or honey)
– 1 teaspoon chili garlic sauce or sriracha (optional, for a spicy kick)
– 1 tablespoon toasted sesame seeds
Instructions
1. First, prepare the cucumbers by scoring them with a fork to create grooves, then slice thinly. Place the slices in a colander, sprinkle with salt, and let them sit for about 20 minutes to draw out excess moisture.
2. Next, in a large bowl, combine the sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce (if using). Mix well to create the dressing.
3. After, gently squeeze the salted cucumbers to remove any remaining liquid, then add them to the bowl with the dressing. Toss until the cucumbers are well coated.
4. Finally, sprinkle toasted sesame seeds over the salad and give it one last gentle toss. Serve immediately, or refrigerate for up to 3 days for enhanced flavor.
Notes
For an extra layer of flavor, add a handful of chopped fresh herbs like cilantro or Thai basil to the salad. This will elevate the freshness and complexity of the dish!
- Prep Time: 25
- Cook Time: 25
- Category: Quick & Easy
Nutrition
- Serving Size: 1 cup
- Calories: 89
- Sugar: 6.4g
- Sodium: 404.5 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 11.5 g
- Fiber: 1.4 g
- Protein: 2 g