Refreshing Asian Cucumber Salad Recipe for Zesty Summer Meals

Crisp cucumbers dance delightfully in this asian cucumber salad that promises a refreshing culinary adventure.

Cool waves of flavor burst through each vibrant bite.

Mediterranean and Asian influences merge seamlessly in this light, zesty creation.

Crunchy textures contrast with tangy dressing, creating a symphony of taste sensations.

Simplicity meets sophistication in this quick-to-prepare dish that will surprise you.

Fresh ingredients come together effortlessly, turning ordinary vegetables into an extraordinary experience.

You’ll love how easily this salad becomes the star of any meal.

Dive into a world of delectable, cool crunch that beckons you to the kitchen.

What Makes Asian Cucumber Salad So Fresh

• Packed with tangy rice vinegar, savory soy sauce, and a hint of spicy red pepper flakes, this salad delivers a vibrant taste experience that awakens your taste buds.
• Light, refreshing, and low-calorie, this Asian cucumber salad provides a nutritious accompaniment to grilled meats or as a standalone quick lunch option.
• Adaptable to different spice levels and easily customizable, this recipe suits various dietary preferences and can be prepared in advance for meal prep or potlucks.

Ingredients List for Asian Cucumber Salad

• Cucumbers: Crisp base of the salad, mild and refreshing. English or Persian cucumbers work best for a tender texture.

• Rice Vinegar, Soy Sauce: Tangy and savory liquid base for the dressing. Choose low-sodium soy sauce for less salt.
• Sesame Oil: Provides rich, nutty flavor unique to Asian cuisine. Use toasted sesame oil for deeper taste.
• Sugar: Balances the acidity and adds subtle sweetness. White or brown sugar are both suitable.

• Garlic: Adds aromatic depth and pungent kick. Fresh garlic provides the best flavor.
• Red Pepper Flakes: Optional ingredient for heat and spice. Adjust amount based on personal spice preference.
• Green Onions: Fresh, mild onion flavor with nice color contrast. Adds brightness to the salad.
• Sesame Seeds: Crunchy topping with nutty flavor. Toasting enhances their taste and aroma.
• Salt: Helps draw out moisture from cucumbers and enhances overall seasoning.

Your Go-To Method for Asian Cucumber Salad

Step 1: Slice Cucumbers

Using a sharp knife, cut cucumbers into thin rounds or half-moons. Select your preferred cutting style based on visual appeal and serving preference.

• Cucumbers
• Salt

Sprinkle salt over cucumber slices and allow them to rest in a colander for 10 minutes. This technique helps remove excess moisture. Rinse thoroughly and gently pat dry with a clean kitchen towel.

Step 2: Craft Tangy Dressing

Create a vibrant dressing that will elevate the cucumber’s refreshing taste.

• Rice vinegar
• Soy sauce
• Sesame oil
• Sugar
• Garlic
• Red pepper flakes (optional)

Whisk all ingredients together in a small mixing bowl until sugar dissolves and components blend seamlessly.

Step 3: Combine and Garnish

Transfer cucumber slices to a spacious serving bowl. Pour prepared dressing over cucumbers and gently toss until every slice is beautifully coated.

• Dressed cucumbers
• Toasted sesame seeds
• Green onions

Sprinkle toasted sesame seeds and thinly sliced green onions across the top for added texture and flavor.

Step 4: Serve and Enjoy

For maximum crispness, serve immediately. Alternatively, refrigerate for 15-20 minutes to allow flavors to meld and intensify.

Flavor Boosters for Asian Cucumber Salad

• Drain Cucumbers Thoroughly: Pat cucumbers completely dry after salting to prevent watery salad and ensure maximum dressing absorption.
• Customize Spice Level: Adjust red pepper flakes according to your heat tolerance, adding more for extra kick or removing completely for milder version.
• Maximize Freshness: Prepare salad just before serving to maintain cucumber's crisp texture and prevent soggy results.
• Boost Protein Content: Add grilled chicken, tofu, or shrimp to transform this side dish into a light, refreshing main course.
• Substitute Ingredients Smartly: Replace rice vinegar with apple cider vinegar or white wine vinegar if unavailable, maintaining similar tangy profile.

Best Storage Tips for Asian Cucumber Salad

• Store leftover cucumber salad in an airtight container for up to 2 days. The salad may become slightly watery, but the flavor remains delicious.
• Before serving chilled leftovers, use a slotted spoon to transfer the salad, leaving behind any accumulated liquid.
• Skip freezing this salad, as cucumbers lose their crisp texture and become mushy when thawed.
• If the salad seems soggy, add a few fresh cucumber slices and a quick toss to revive the texture before serving.

Side Dishes That Work with Asian Cucumber Salad

• Fresh, flaky salmon complements the tangy cucumber salad perfectly, creating a light and refreshing meal with balanced Asian-inspired flavors.
• Fluffy jasmine rice absorbs the salad's zesty dressing, providing a soft texture contrast and mild base that highlights the cucumber's crispness.
• Smooth, clean sake cuts through the salad's sharp vinegar notes, offering a cool and subtle alcoholic accompaniment that cleanses the palate.
• Tender, slightly charred chicken skewers bring a protein-rich element that balances the salad's bright and acidic profile.

Fun Variations for Asian Cucumber Salad

• Gluten-Free Version: Replace soy sauce with tamari or coconut aminos to make the salad gluten-free and safe for those with wheat sensitivities.
• Low-Carb Asian Cucumber Salad: Substitute sugar with stevia or monk fruit sweetener to reduce carbohydrate content while maintaining the classic sweet-tangy flavor profile.
• Spicy Korean-Inspired Variation: Add gochugaru (Korean red pepper flakes) instead of standard red pepper flakes and include a splash of rice vinegar for an extra kick of authentic Korean heat.
• No-Sesame Alternative: For those with sesame allergies, swap sesame oil with neutral avocado oil and garnish with chopped cilantro or mint leaves to maintain aromatic complexity.

FAQs for Asian Cucumber Salad

• How do I prevent my cucumbers from becoming soggy?

Salt the sliced cucumbers for 10 minutes, then rinse and pat dry. This technique helps remove excess water and keeps the cucumber crisp and crunchy.

• Can I make this salad ahead of time?

Yes, you can prepare the salad 1-2 hours before serving. The flavors will develop and become more intense as it marinates in the refrigerator. Just add fresh green onions right before serving.

• What type of cucumber works best for this recipe?

English or Persian cucumbers are ideal because they have fewer seeds and thinner skin. If using regular cucumbers, remove the seeds and peel partially to maintain a crisp texture.

• Is this salad spicy?

The red pepper flakes add a mild heat, but you can adjust the amount to your preference. If you don’t like spice, you can skip them entirely without compromising the salad’s flavor.

Asian Cucumber Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

• Total Time: 15 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Refreshing Asian cucumber salad delivers crisp, tangy flavors that dance across your palate with zesty herb-infused charm. Cool cucumber slices mingle with punchy sesame and rice vinegar, offering a perfect summer side dish you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large cucumbers (English or Persian)

Seasoning and Flavor Enhancers:

• 1 tablespoon (15 ml) soy sauce (or tamari for gluten-free)
• 2 tablespoons (30 ml) rice vinegar
• 1 tablespoon (15 ml) sugar (or honey for a natural sweetener)
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) sesame oil
• ½ teaspoon (2.5 ml) red pepper flakes (optional, for spice)

Garnish and Aromatics:

• 1 garlic clove, minced
• 1 tablespoon (15 ml) sesame seeds, toasted
• 2 tablespoons (30 ml) green onions, thinly sliced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Delicately transform crisp cucumbers into elegant half-moon slices, carefully creating uniform thickness for balanced texture.
2. Apply a light sprinkle of salt over cucumber slices, allowing moisture to release for approximately 10 minutes; this technique enhances crunchiness and removes excess water.
3. Thoroughly rinse salted cucumbers and gently pat dry using a clean kitchen towel to ensure optimal dressing absorption.
4. Craft a vibrant dressing by whisking rice vinegar, soy sauce, sesame oil, sugar, finely minced garlic, and optional red pepper flakes into a harmonious blend of sweet, tangy, and aromatic flavors.
5. Transfer prepared cucumber slices into a spacious mixing bowl, pouring the meticulously crafted dressing over the surface.
6. Gently toss the cucumber slices, ensuring each piece becomes thoroughly coated with the flavorful dressing.
7. Elevate the salad’s visual appeal and taste by generously sprinkling toasted sesame seeds and delicately sliced green onions across the top.
8. For maximum flavor intensity, allow the salad to marinate in the refrigerator for 15-20 minutes, enabling ingredients to harmonize and develop a deeper taste profile.
9. Serve chilled as a refreshing accompaniment, enjoying the crisp texture and bold Asian-inspired flavors.

Notes

• Salt the cucumbers to remove excess moisture, ensuring a crisp and not watery salad texture.
• Adjust spice levels by increasing or decreasing red pepper flakes for personal heat preference.
• Use English cucumbers for a seedless, tender option that requires less prep time.
• Refrigerate salad for 15-20 minutes to enhance flavor absorption and create a more refreshing dish.

• Prep Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: None
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 50
• Sugar: 4 g
• Sodium: 300 mg
• Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg