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- 2 large cucumbers, thinly sliced - 1 teaspoon sea salt - 1 tablespoon granulated sugar - 3 tablespoons rice vinegar - 1 tablespoon low-sodium soy sauce - 1 tablespoon toasted sesame oil - Fresh cilantro leaves - Green onions - Sesame seeds - Red chili slices In this Asian cucumber salad, the main star is the cucumber. I use large, fresh cucumbers for the best crunch. When you slice them thin, they soak up the flavors well. Sea salt helps to draw out the water from the cucumbers. This makes them crispy and tasty. I add granulated sugar to balance the vinegar's tang. Rice vinegar adds a nice zing, while low-sodium soy sauce gives depth. Toasted sesame oil adds a lovely nutty aroma. Each ingredient works together to create a bright, flavorful salad. For garnish, I love fresh cilantro. It adds color and a fresh taste. Green onions bring a mild onion flavor and a nice crunch. I like to sprinkle sesame seeds for extra texture. Red chili slices can add a spicy kick if you enjoy heat. Each of these optional ingredients can take your salad to the next level. With these ingredients, you can make a simple yet delicious dish that impresses anyone at your table. {{ingredient_image_2}} First, take your two large cucumbers and slice them thinly. Place these slices in a colander. Sprinkle one teaspoon of sea salt over the cucumber slices. Let them sit for about 15 minutes. This step draws out extra moisture, making your cucumbers crispier. After 15 minutes, rinse the cucumbers under cold water. This removes the salt. Then, gently pat the slices dry with paper towels. Drying them helps keep the salad fresh. In a mixing bowl, combine one tablespoon of granulated sugar, three tablespoons of rice vinegar, one tablespoon of low-sodium soy sauce, and one tablespoon of toasted sesame oil. Add one clove of minced garlic and one tablespoon of grated ginger. Whisk these together until the sugar dissolves. A well-mixed dressing is key to a balanced flavor. It brings out the best in the cucumbers. Now, add the dried cucumber slices to the bowl with the dressing. Gently toss them so every slice is coated in the dressing. Next, add the finely sliced green onions, including the white and green parts. Sprinkle in one tablespoon of lightly toasted sesame seeds. Mix everything gently to combine. Let the salad rest for about 10 minutes at room temperature. This allows the flavors to meld together, creating a tasty dish. To keep your cucumbers crisp, salting is key. Salt draws out moisture. This process makes each slice crunchy and fresh. Use large cucumbers for the best results. English cucumbers work great. They have fewer seeds and a thinner skin. Both types add a nice bite. You can change the taste by adjusting garlic and ginger. Start with one clove of garlic. If you love garlic, add more. For ginger, start with one tablespoon. This gives a warm kick. A splash of lime juice adds zest. It complements the vinegar and brightens flavors. Serve the salad chilled or at room temperature. You can plate it in bowls or on a large platter. For a fun twist, sprinkle extra sesame seeds on top. This salad pairs well with Asian dishes like grilled chicken. It also works as a refreshing side. Pro Tips Salt the Cucumbers: Salting the cucumbers before rinsing helps to draw out excess moisture, making for a crispier salad. Chill Before Serving: For the best flavor and texture, let the salad chill in the refrigerator for at least 30 minutes before serving. Customize the Dressing: Feel free to adjust the sweetness or acidity of the dressing by altering the amount of sugar or vinegar to suit your taste. Add a Kick: For an extra layer of flavor, consider adding a splash of chili oil or fresh sliced chilies to the salad for some heat. {{image_4}} You can make this salad heartier by adding proteins. Try chicken, shrimp, or tofu. Simply grill or sauté your protein of choice. Toss it into the salad just before serving. If you add protein, adjust the dressing. You may want to add a bit more soy sauce for flavor. This will balance the meal and keep it tasty. For a vegan twist, you can change the dressing. Skip the soy sauce and use coconut aminos instead. This gives a great flavor without soy. You can also add more veggies. Try bell peppers, carrots, or radishes for extra crunch. These additions keep your salad bright and fresh. If you're watching carbs, there are easy swaps. Use zucchini or bell peppers instead of cucumbers. These veggies are low in carbs and still taste great. You can also reduce sugar in the dressing. Use a sugar substitute or skip it altogether. This way, you can enjoy the salad while staying on track with your diet. To keep your Asian cucumber salad fresh, use airtight containers. Glass or BPA-free plastic containers work well. Always store your salad in the fridge. This helps preserve the crunchiness and flavor. Your salad stays good for about 2 to 3 days in the fridge. After this time, you might notice changes. Look for limp cucumbers or a sour smell. These are signs that the salad has spoiled. To keep the flavor and texture at their best, serve the salad cold. You can prep ingredients a day ahead. Just mix the dressing and cut the cucumbers, but wait to combine everything until serving. This keeps the cucumbers crisp and full of flavor. Yes, you can make this salad a few hours before serving. It tastes better when the flavors mix. I recommend preparing it up to four hours in advance. Just keep it in the fridge until you are ready to serve. I prefer using English cucumbers for this salad. They are long, thin, and have fewer seeds. Persian cucumbers are also great. They are crunchy and sweet. Regular garden cucumbers work too, but they may have more seeds and a thicker skin. To spice up this salad, add red chili flakes or sliced fresh chili peppers. You can also mix in a dash of sriracha or chili oil. Adjust the heat to your taste. This Asian Cucumber Salad is fresh and easy to make. We covered the key ingredients, like cucumbers, rice vinegar, and soy sauce. You learned how to prepare the cucumbers and mix the dressing for balanced flavor. I shared tips for keeping the cucumbers crisp and ideas for serving. You can add proteins or adapt it to fit your diet. Remember, this salad tastes best when fresh or stored correctly. Enjoy making this dish and impressing your friends with simple, flavorful food. Your kitchen is about to get exciting!

Crispy Asian Cucumber Salad

A refreshing and crunchy cucumber salad with an Asian twist, perfect as a side dish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 50 kcal

Ingredients
  

  • 2 large cucumbers, thinly sliced
  • 1 teaspoon sea salt
  • 1 tablespoon granulated sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic, finely minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 green onions finely sliced (white and green parts separated)
  • 1 tablespoon sesame seeds, lightly toasted
  • a handful fresh cilantro leaves for garnish

Instructions
 

  • Begin by placing the thinly sliced cucumbers in a colander. Sprinkle the sea salt evenly over the slices. Allow them to rest for approximately 15 minutes; this process helps to draw out excess moisture and makes the cucumbers crispier.
  • After the resting period, rinse the cucumbers thoroughly under cold running water to remove the salt. Once rinsed, gently pat them dry with paper towels to remove any remaining moisture.
  • In a separate mixing bowl, combine the granulated sugar, rice vinegar, low-sodium soy sauce, toasted sesame oil, minced garlic, and grated ginger. Whisk the mixture vigorously until the sugar is completely dissolved, creating a flavorful dressing.
  • Add the prepared cucumbers to the bowl containing the dressing. Gently toss the cucumbers to ensure that each slice is well-coated with the dressing.
  • Incorporate the finely sliced green onions (both white and green parts) and the lightly toasted sesame seeds into the cucumber mixture. Stir gently to combine, enhancing the crunch and flavor of the salad.
  • Allow the salad to rest for about 10 minutes at room temperature. This waiting period allows the flavors to meld beautifully, enhancing the overall taste.
  • Serve the salad chilled or at room temperature, adding a generous garnish of fresh cilantro leaves on top for a vibrant finish.

Notes

Serve the salad in individual bowls or a large platter. For an extra pop of color, sprinkle additional sesame seeds on top and perhaps a few slices of red chili for a hint of spice.
Keyword Asian salad, cucumber salad, refreshing salad