Asian Cucumber Salad
15 min
|
easy
|
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
This Asian cucumber salad is crisp, tangy, and a little spicy, with soy, rice vinegar, toasted sesame, garlic, cilantro, and jalapeño heat you control doing the heavy lifting.
Ready in 10 minutes, it shines as a cool side for BBQs or weeknights and pairs like a pro with grilled steak, salmon, dumplings, or even a fried egg.
Ingredients (4 servings)
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Ingredients
- 2 cucumbers, thinly sliced English cucumbers 2 ct
- 1 red jalapeño, thinly sliced (adjust to heat preference) red jalapeños 0.03 lb
- 2 Tbsp rice vinegar rice vinegar 1 fl oz
- 1 Tbsp soy sauce soy sauce 0.5 fl oz
- 1 Tbsp sesame oil sesame oil 0.5 fl oz
- 1 tsp granulated sugar granulated sugar
- 1 clove garlic, minced garlic 0.09 head (for garlic clove)
- 1 Tbsp fresh cilantro leaves, chopped fresh cilantro leaves 0.06 oz
- 1 tsp sesame seeds sesame seeds 0.1 oz
- ½ tsp salt salt
How to Make Asian Cucumber Salad
-
Salt and drain the cucumbers
Slice cucumbers thin and toss with the 1/2 teaspoon salt in a colander until lightly coated.
Let them sit 10 minutes to pull out excess water, then pat dry firmly with paper towels so they stay crisp, not weepy.
-
Whisk the dressing
In a glass bowl, whisk rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until the sugar dissolves and the dressing looks glossy.
-
Combine and toss
Add the dried cucumbers and sliced red jalapeño to the bowl, sprinkle in cilantro and sesame seeds, and toss until every slice is lightly coated but not swimming.
Taste and adjust with a pinch more sugar for roundness or a splash more vinegar for brightness if needed.
-
Chill quickly
Slide the salad into the fridge for 10 minutes so the flavors lock in and the cucumbers stay snappy.
-
Serve
Give one last toss and pile into a chilled bowl, then finish with a few extra sesame seeds if you like a little show.
Substitutions
- Soy sauce -> tamari or coconut aminos
- Tamari keeps the same deep savory vibe with a cleaner finish, while coconut aminos read a touch sweeter and softer, so the salad skews slightly less salty and more aromatic.
- Red jalapeño -> Fresno pepper or red bell pepper
- Fresno brings similar color with a fruitier, slightly milder heat, and red bell pepper keeps the cherry-red pop without spice, giving extra crunch for heat-shy eaters.
- Rice vinegar -> fresh lime juice
- Lime delivers bright, zesty acidity with citrus perfume, shifting the flavor toward a vibrant, tropical snap that plays great with sesame.
Tips
- Master the water game
- Salting then drying is nonnegotiable if you want crunch for hours, because it seasons from within and stops a sad cucumber puddle from forming.
- Mandoline control
- If using a mandoline, set to 1 to 2 mm for ultra crisp bites and wear a cut glove, because fingers are not garnish.
- Toast your sesame
- Briefly toast sesame seeds in a dry pan over medium heat for 1 to 2 minutes until fragrant to wake up their oils and get a warmer, nuttier finish.
- Fine-tune the heat
- Seed the jalapeño for a gentle tingle or keep seeds and ribs for a proper kick, and slice on a bias for prettier ribbons that disperse spice more evenly.
- Revive tired cucumbers
- If your cukes are a little limp, soak slices in ice water for 10 minutes, drain and dry thoroughly before salting so they bounce back.
- Store smart
- Keep leftovers in a glass container and spoon off any liquid before refrigerating so the cucumbers stay crisp into day two.
Nutrition Facts *
| Energy | 74 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 4 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my salad get watery?
- You skipped or rushed the salting and drying step, so the cucumbers leaked into the dressing; salt, rest 10 minutes, and pat dry hard before tossing.
- Can I make this ahead?
- Yes, prep cucumbers and dressing separately up to a day ahead, then toss and chill 10 to 20 minutes before serving for best crunch.
- It tastes too salty, how do I fix it?
- Add a splash of rice vinegar and a pinch of sugar to rebalance, and fold in a few extra cucumber slices to dilute the salt load.
- No sesame oil on hand, what else works?
- Use neutral oil plus a drizzle of chili crisp for aroma, or a touch of roasted peanut oil for a toasty note that plays similarly.
- Which cucumbers are best?
- Persian or English cucumbers are ideal because they are thin-skinned and less seedy, but standard cukes work if you peel tough skin and scrape out big seeds.
Serving Suggestions
This salad plays nice with grilled salmon, chili-garlic shrimp, or a bowl of cold soba for a clean, crunchy counterpoint.
For a fun twist, crack in roasted peanuts or add a spoon of chili crisp to the dressing for extra texture and a spicy-sesame swagger.
More pairings:
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