Fresh & Zesty: Easy Asian Cucumber Salad Recipe for Summer

Crisp cucumber salad brings a zesty Asian-inspired twist to your summer meals.

Cool, refreshing ingredients dance together with vibrant flavors that spark excitement.

A dish that combines crunch and tang in one delightful bite.

Quick and simple preparation means you can whip this up in minutes.

No complicated techniques or hard-to-find ingredients stand in your way.

The bright, clean flavors will make you feel like a culinary star.

Grab a fork and get ready to transform your next meal into something extraordinary.

Why Easy Asian Cucumber Salad Is Crisp, Cool & Tangy

• Crunch into Refreshing Coolness: This cucumber salad delivers an incredible crisp texture that bursts with refreshing Asian-inspired flavors, making it a perfect summer side dish that cools and delights your palate.
• Whip Up in Minutes: With just a few simple ingredients and minimal preparation time, this recipe offers a quick and easy solution for busy home cooks seeking a delicious and healthy accompaniment to any meal.
• Customize Your Kick: The flexible recipe allows you to adjust spice levels by playing with red pepper flakes, making it adaptable for different taste preferences and ensuring everyone at the table can enjoy a personalized version of this zesty salad.
• Nutritious and Light: Packed with fresh cucumbers and minimal oil, this salad provides a guilt-free, low-calorie option that doesn't compromise on flavor, perfect for health-conscious food lovers looking for a vibrant and nutritious side dish.

Everything You Need For Asian Cucumber Salad

• Cucumber: Provides a crisp and refreshing base for the salad, best when using seedless or English cucumbers for a smoother texture.
• Green Onions: Adds a mild onion flavor and fresh green color, choose bright green and firm stalks.

• Rice Vinegar, Soy Sauce: Creates a tangy and savory liquid base, opt for high-quality brands for better flavor.
• Sesame Oil: Brings a rich, nutty aroma typical in Asian cuisine, use toasted sesame oil for deeper flavor.
• Sugar: Balances the acidity and adds a subtle sweetness, can substitute with honey or agave.

• Garlic: Provides a sharp, aromatic punch, fresh minced garlic has the most intense flavor.
• Red Pepper Flakes: Offers a spicy kick, adjust amount based on heat preference.
• Sesame Seeds: Adds a crunchy texture and nutty taste, toasted seeds have a more intense flavor.
• Salt: Helps draw out moisture from cucumbers and enhances overall seasoning.

How To Toss Together Asian Cucumber Salad

Step 1: Slice Cucumbers

Grab your favorite cucumber and a sharp knife. Slice the cucumber into delicate, thin rounds or elegant half-moons. Sprinkle a pinch of salt over the slices and let them rest in a colander. This magical step helps release extra moisture, ensuring your salad stays wonderfully crisp. After 10 minutes, rinse the cucumber slices and gently pat them dry with a clean kitchen towel.

Step 2: Craft Zesty Dressing

• Rice vinegar
• Soy sauce
• Sesame oil
• Granulated sugar
• Freshly minced garlic
• Red pepper flakes (optional for heat lovers)

Whisk these ingredients together until they transform into a smooth, tantalizing sauce that will make your taste buds dance.

Step 3: Toss and Elevate

• Toasted sesame seeds
• Thinly sliced green onions

Step 4: Serve and Enjoy

• Serve immediately for a super crisp texture
• Let the salad chill in the refrigerator for 15-20 minutes to develop deeper, more intense flavors

Your refreshing Asian cucumber salad is ready to impress!

Tips For Crunchy And Flavorful Cucumber Salad

• Slice Like a Pro: Use a sharp knife or mandoline to create uniform, thin cucumber slices that absorb dressing perfectly and look professionally prepared.
• Salt and Drain Technique: Salting cucumbers helps remove excess moisture, preventing a watery salad and ensuring a crunchy, flavor-packed result.
• Customize Heat Levels: Adjust red pepper flakes to match your spice preference, from mild to fiery, making the salad adaptable for different taste buds.
• Maximize Flavor Depth: Let the salad rest in the refrigerator for 15-20 minutes before serving to allow ingredients to meld and develop a more intense taste profile.
• Quick Dietary Swap: Replace sugar with honey or agave for a natural sweetener, or use tamari instead of soy sauce to make the recipe gluten-free.

How To Store Leftover Cucumber Salad Without Sog

• Refrigerate: Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. The salad will release more liquid and become slightly softer as it sits.
• Drain Excess Liquid: Before serving chilled leftovers, gently drain any accumulated liquid to maintain the best texture and prevent sogginess.
• Avoid Freezing: Do not freeze this salad, as the cucumbers will lose their crisp texture and become watery when thawed.
• Quick Refresh: If the salad seems too watery, quickly drain and add a sprinkle of fresh sesame seeds and green onions to revive its appearance and crunch.

Great Pairings For Asian Cucumber Salad

• Pair with Crispy Protein: Serve alongside grilled chicken, pan-seared tofu, or light fish like tilapia to balance the salad's tangy and refreshing profile.
• Match with Chilled Beverage: Complement the salad's cool cucumber and spicy undertones with a crisp Japanese beer like Sapporo, a light sake, or a chilled green tea for a refreshing Asian-inspired meal.
• Enhance with Carbohydrate Base: Layer the cucumber salad over steamed jasmine rice or pair with cold soba noodles to create a complete, satisfying dish that absorbs the zesty dressing.
• Spark with Textural Contrast: Add crunchy elements like roasted peanuts, crispy wonton strips, or toasted rice crackers to introduce additional texture and nutty depth to the light salad.

Cucumber Salad Variations To Try

• Spicy Sichuan Cucumber Crunch: Replace red pepper flakes with Sichuan peppercorns and add a splash of chili oil for an intense, numbing heat that transforms the salad into a fiery adventure.
• Herb-Infused Garden Freshness: Incorporate chopped fresh herbs like cilantro, mint, and Thai basil to bring a vibrant, aromatic dimension that lightens the cucumber's cool profile.
• Protein-Packed Power Salad: Mix in shredded rotisserie chicken or crumbled tofu to elevate the dish from side to hearty main course, adding substantial protein and texture.
• Pickled Fusion Cucumber Medley: Quick-pickle the cucumbers in a mixture of rice vinegar, sugar, and salt before combining with the dressing, creating a tangy and complex flavor profile that intensifies the salad's overall taste.

FAQs About Asian Cucumber Salad

• Why do I need to salt the cucumbers before making the salad?

Salting helps draw out excess water from the cucumbers, preventing the salad from becoming watery and ensuring a crisp, refreshing texture.

• Can I substitute rice vinegar with another type of vinegar?

White wine vinegar or apple cider vinegar can work, but they’ll slightly change the authentic Asian flavor profile of the salad.

• Is this salad spicy?

The red pepper flakes add a mild heat, but you can easily adjust or omit them based on your spice tolerance. The salad is generally more tangy and fresh than spicy.

• How long will the cucumber salad stay crunchy?

For best texture, enjoy within 24 hours. The cucumbers will start to soften after a day, but the flavors will continue to develop and taste delicious.

Easy Asian Cucumber Salad Recipe

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4.8 from 16 reviews

• Total Time: 10 minutes
• Yield: 4 1x

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Description

Crisp cucumber salad brings cool Mediterranean and Asian flavors dancing together on one plate. Refreshing ingredients blend seamlessly, creating a light and zesty side dish perfect for summer meals and quick gatherings.

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Ingredients

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Main Vegetables:

• 2 large cucumbers (English or Persian)

Seasonings and Sauces:

• 1 teaspoon salt
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sesame oil
• 1 tablespoon sugar (or honey for a natural sweetener)
• ½ teaspoon red pepper flakes (optional, for spice)

Aromatics and Garnish:

• 1 garlic clove, minced
• 1 tablespoon sesame seeds, toasted
• 2 tablespoons green onions, thinly sliced

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Instructions

1. Carefully slice cucumbers into delicate, translucent rounds or elegant half-moons, ensuring uniform thickness.
2. Delicately salt the cucumber slices and allow them to rest in a colander, releasing excess moisture for approximately 10 minutes.
3. Thoroughly rinse the cucumber slices and gently pat them dry using a clean kitchen towel, removing all residual moisture.
4. Craft a vibrant dressing by whisking together the tangy rice vinegar, umami-rich soy sauce, nutty sesame oil, and a touch of sweetness from sugar.
5. Incorporate minced garlic and optional red pepper flakes into the dressing, creating a complex flavor profile with subtle heat.
6. Transfer the pristine cucumber slices into a spacious mixing bowl, preparing them for their flavor transformation.
7. Pour the meticulously prepared dressing over the cucumbers, gently tossing to ensure each slice is perfectly coated with the aromatic mixture.
8. Enhance the salad’s visual appeal and texture by sprinkling toasted sesame seeds and delicately sliced green onions across the surface.
9. For an immediate crisp experience, serve the salad right away, or allow it to marinate in the refrigerator for 15-20 minutes to intensify the flavor nuances.

Notes

• Salt the cucumbers to remove excess moisture, ensuring a crisp and refreshing texture that prevents the salad from becoming watery.
• Experiment with different vinegars like apple cider or white wine vinegar for unique flavor variations that complement the Asian-inspired dressing.
• Customize the heat level by adjusting red pepper flakes or substituting with sriracha sauce for those who enjoy a spicier kick.
• Make this salad vegan-friendly by replacing sugar with agave nectar or maple syrup, maintaining the sweet and tangy profile of the original recipe.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 50
• Sugar: 2g
• Sodium: 300mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg