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Get The Product!Asian Cucumber Salad is like a cool breeze on a hot summer day; crisp, crunchy cucumbers dance in a tangy dressing that whispers tales of sunshine and laughter. Picture this: the sun shining bright, you’re lounging outside with friends, and someone brings out a bowl of this vibrant salad. Suddenly, life feels like a beach party. It’s refreshing, zesty, and oh-so-satisfying.
This delightful dish reminds me of family BBQs where everyone eagerly dives into the food like hungry seagulls at a picnic. The flavors burst forth like confetti at a celebration! Whether it’s an outdoor gathering or just a Tuesday night dinner, this Asian Cucumber Salad steals the show every time.
Why You'll Love This Recipe
- This easy-to-make salad combines fresh ingredients that burst with flavor and color
- Serve it as a side dish or add protein for a complete meal
- The crunchy texture makes it irresistible, while its vibrant colors brighten up any table setting
- Plus, it’s so versatile—you can easily adapt it to suit your taste!
There was that one time my cousin brought this to our family picnic, and let’s just say he became the unofficial “Cool Cucumber” of the family. Everyone raved about it!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cucumbers: Choose firm cucumbers for the best crunch; English cucumbers are my personal favorite for their thin skin.
- Rice Vinegar: This adds that delightful tang; opt for unseasoned rice vinegar for more control over flavor.
- Soy Sauce: Low-sodium soy sauce works best to keep things balanced without overwhelming saltiness.
- Sesame Oil: A little goes a long way; use toasted sesame oil for extra depth of flavor.
- Fresh Ginger: Grate fresh ginger for that zingy kick; it’s much better than powdered ginger!
- Chili Flakes: Sprinkle as much or as little as you want for some spicy excitement—feel free to adjust based on your heat tolerance.
- Green Onions: Use both white and green parts to add layers of flavor and color.
- Sesame Seeds: Toast them lightly to bring out their nutty flavor—trust me; it’s worth it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Cucumbers: Start by washing your cucumbers thoroughly under cold water. Slice them thinly using a sharp knife or mandoline for consistent pieces that soak up all that dressing beautifully.
Create the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, grated ginger, and chili flakes until well combined. The aroma will have you doing happy dances in your kitchen.
Toss It All Together: In a large mixing bowl, combine the sliced cucumbers with the dressing. Use your hands (or tongs if you’re fancy) to toss everything gently until each piece is well-coated in that flavorful goodness.
Add Finishing Touches: Sprinkle chopped green onions and toasted sesame seeds over the top for that extra flair. You’ll love how they add crunch and brightness!
Let It Chill Out: Cover the bowl with plastic wrap or transfer everything to an airtight container. Refrigerate for at least 30 minutes—the longer you wait, the better those flavors mingle!
Serve this fabulous Asian Cucumber Salad at your next gathering or simply enjoy it on its own as a light lunch! Each bite transports you straight to flavor town—without any plane tickets required!
You Must Know
- This Asian cucumber salad is not just refreshing; it’s a game-changer for summer meals
- The crunch of the cucumbers combined with the zingy dressing makes it irresistible
- It’s a quick, vibrant side that complements any dish, and leftovers are even better the next day!
Perfecting the Cooking Process
Start by slicing your cucumbers thinly to maximize their crunch. Whisk together the dressing while they drain to ensure every bite bursts with flavor.
Add Your Touch
Feel free to swap cucumbers for other crunchy veggies like bell peppers or radishes. Add sesame seeds or chopped peanuts for an extra layer of texture.
Storing & Reheating
Store the salad in an airtight container in the fridge for up to three days. No reheating necessary; it’s best served cold!
Chef's Helpful Tips
- To elevate your Asian cucumber salad, use fresh ingredients and adjust seasoning to taste
- Letting it chill enhances flavors remarkably
- Avoid over-salting; you can always add more later if needed
Sharing this recipe at a summer BBQ transformed my friends into cucumber lovers! They couldn’t get enough of its refreshing crunch, asking for seconds and thirds.
FAQ
What can I substitute for soy sauce in this Asian cucumber salad?
Try using tamari or coconut aminos for a gluten-free alternative that still tastes delicious.
How long does the Asian cucumber salad stay fresh?
Stored properly, it remains fresh in the fridge for about three days before losing its crunch.
Can I make this salad ahead of time?
Absolutely! Prepare it a few hours in advance to allow flavors to meld beautifully before serving.
Asian Cucumber Salad
- Total Time: 15 minutes
- Yield: Serves 4
Description
Asian Cucumber Salad is a vibrant, refreshing dish that combines crunchy cucumbers and a zesty dressing, perfect for summer gatherings or as a light lunch.
Ingredients
- Cucumbers
- Rice Vinegar
- Soy Sauce
- Sesame Oil
- Fresh Ginger
- Chili Flakes
- Green Onions
- Sesame Seeds
Instructions
- Wash cucumbers thoroughly and slice them thinly.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, grated ginger, and chili flakes.
- Combine sliced cucumbers with the dressing in a large bowl and toss gently until evenly coated.
- Top with chopped green onions and toasted sesame seeds.
- Refrigerate for at least 30 minutes to let flavors meld before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
