Oh my goodness, have you tried making an Asian cucumber salad? It’s like a burst of freshness in every bite! This salad is not just refreshing; it’s incredibly easy to whip up, making it perfect for beginners who want to impress without the stress. With just a handful of ingredients and no cooking required, you’ll have a crunchy, zesty side dish that pairs beautifully with any meal. Plus, it’s a fantastic way to cool down on a warm day! Trust me, once you try it, you’ll want to make it again and again. Let’s dive into how to make this delightful salad!

Ingredients for Asian Cucumber Salad Recipe

• 2 large cucumbers, thinly sliced (I love using English or Persian cucumbers for their crispness!)
• 1 tablespoon salt (this helps draw out excess moisture)
• 1/4 cup rice vinegar (for that tangy kick)
• 2 tablespoons sugar (adjust if you like it sweeter!)
• 1 tablespoon soy sauce (adds a savory depth)
• 1 teaspoon sesame oil (for a hint of nuttiness)
• 2 green onions, chopped (they add a nice crunch and flavor)
• 1 tablespoon sesame seeds (for that perfect finishing touch!)

How to Prepare the Asian Cucumber Salad Recipe

Step 1: Prepare the Cucumbers

First things first, let’s get those cucumbers ready! I recommend using English or Persian cucumbers because they’re super crunchy and have fewer seeds. Just slice them thinly—about 1/8 inch works perfectly. You want them to have that satisfying crunch when you bite into your salad. Trust me, this step is crucial for making it refreshing!

Step 2: Salt the Cucumbers

Now, sprinkle that tablespoon of salt over your sliced cucumbers. This is a game changer! Salting helps draw out excess moisture, making your salad crispier and more flavorful. Let them sit for about 10 minutes. You can use this time to whip up the dressing—multitasking at its finest!

Step 3: Make the Dressing

In a separate bowl, combine 1/4 cup of rice vinegar, 2 tablespoons of sugar, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Give it a good stir until the sugar dissolves completely. This dressing is where all the magic happens! The tanginess from the vinegar, combined with the sweet and savory notes, will bring your salad to life.

Step 4: Rinse and Drain Cucumbers

Once your cucumbers have soaked in the salt, it’s time to rinse them under cold water. Make sure to rinse thoroughly to get rid of the saltiness. After rinsing, drain them well—this is key! You don’t want excess water diluting that amazing dressing.

Step 5: Combine Ingredients

Now for the fun part! Toss those drained cucumbers into the bowl with your delicious dressing. Give them a good mix to ensure every slice is coated evenly. Then, stir in the chopped green onions and sesame seeds. These little touches add bursts of flavor and crunch that elevate your salad!

Step 6: Chill and Serve

To let those flavors meld beautifully, pop your salad in the fridge for about 15 minutes. This little chill time is so worth it! When you’re ready to serve, you can dish it up as a side or even enjoy it on its own. It’s light, refreshing, and oh-so-tasty! I promise, everyone will be asking for the recipe!

Why You’ll Love This Asian Cucumber Salad Recipe

• Quick and easy to make—ready in just 15 minutes!
• Incredibly refreshing, perfect for hot summer days.
• Crunchy texture that adds a delightful contrast to any meal.
• Versatile as a side dish, appetizer, or even a light lunch.
• Adjustable sweetness to suit your taste—make it just how you like it!
• Uses simple, fresh ingredients that are easy to find.
• Deliciously vibrant with the bright flavors of vinegar and sesame.
• Great for meal prep—make a big batch and enjoy all week!
• A hit with both kids and adults—who doesn’t love a crunchy salad?

Tips for Success with Asian Cucumber Salad Recipe

Making this Asian cucumber salad is pretty straightforward, but I’ve got some handy tips to ensure you nail it every time!

• Choose the Right Cucumbers: As I mentioned before, English or Persian cucumbers are your best bets. They’re crunchy and have fewer seeds, which means a better texture for your salad!
• Don’t Skip the Salting: Salting the cucumbers is essential for drawing out excess moisture. If you skip this step, your salad could end up watery, and we definitely don’t want that!
• Adjust the Sugar: Taste is everything! If you like your salad a bit sweeter, feel free to add more sugar to the dressing. Just remember to mix until it’s fully dissolved for the best flavor.
• Rinse Thoroughly: After salting, make sure to rinse the cucumbers well to get rid of the extra salt. A good rinse helps keep your salad from becoming too salty and lets the other flavors shine through.
• Drain Well: After rinsing, let those cucumbers drain properly. If they’re too wet, the dressing won’t stick, and you’ll lose all that yummy flavor!
• Chill for Flavor: Don’t rush the chilling step! Letting the salad sit in the fridge for about 15 minutes allows the flavors to meld beautifully. It makes a huge difference!
• Experiment with Add-Ins: Feel free to get creative! You can add other veggies like bell peppers or shredded carrots for extra crunch and color. Just remember to keep the balance of flavors in mind.

Nutritional Information

Here’s a quick look at the nutritional values for one serving of this delightful Asian cucumber salad. Keep in mind that these values can vary a bit based on the specific ingredients you use, but this should give you a good estimate:

• Calories: 80
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 200mg
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 5g
• Protein: 2g

This salad is not only refreshing but also a light option that fits well into a healthy diet. Enjoy all that crunch without the guilt!

FAQ about Asian Cucumber Salad Recipe

Can I add other vegetables?

Absolutely! This salad is super versatile, so feel free to get creative. You can add bell peppers for a pop of color, shredded carrots for extra crunch, or even some radishes for a peppery bite. Just remember to keep the balance of flavors in mind, so everything complements that refreshing cucumber base!

How long can I store leftovers?

If you have any leftovers (which is a rare occurrence because it’s so good!), you can store them in an airtight container in the fridge for about 2-3 days. Just keep in mind that the cucumbers may release more water over time, so it might be best to enjoy it fresh for the ultimate crunch!

Is this salad suitable for meal prep?

Definitely! This Asian cucumber salad is perfect for meal prep. You can make a big batch at the beginning of the week and store it in the fridge. Just remember to add the dressing just before you plan to eat it, or store the cucumbers and dressing separately to keep everything fresh and crunchy. It’s such a great way to have a delicious, healthy side ready to go!

Final Thoughts

I really hope you give this Asian cucumber salad a try! It’s such a simple yet delightful recipe that will brighten up any meal. Whether you’re serving it at a barbecue, a family dinner, or just craving something light and refreshing, this salad is sure to impress! I’d love to hear how yours turns out—feel free to leave a comment below or share your photos on social media. Your feedback means the world to me, and it’s always exciting to see how everyone puts their own twist on this delicious dish. Happy cooking, and enjoy every crunchy bite!

For more tips on making salads, check out this guide!

Learn more about the health benefits of cucumbers here.

Asian Cucumber Salad Recipe: 7 Simple Steps to Delight

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• Author: Julia marin
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and crunchy Asian cucumber salad that is easy to make.

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Ingredients

Scale 1x2x3x

• 2 large cucumbers
• 1 tablespoon salt
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 green onions, chopped
• 1 tablespoon sesame seeds

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Instructions

1. Slice the cucumbers thinly and place them in a bowl.
2. Sprinkle salt over the cucumbers and let them sit for 10 minutes.
3. In a separate bowl, mix rice vinegar, sugar, soy sauce, and sesame oil until the sugar dissolves.
4. Rinse the cucumbers under cold water and drain well.
5. Add the cucumbers to the vinegar mixture and toss to coat.
6. Stir in chopped green onions and sesame seeds.
7. Chill in the refrigerator for 15 minutes before serving.

Notes

• Use English or Persian cucumbers for the best results.
• Adjust the sugar based on your taste preference.
• Letting the salad chill enhances the flavors.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 80
• Sugar: 5g
• Sodium: 200mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg

Keywords: asian cucumber salad recipe