Asian Cucumber Salad
15 min
|
easy
|
lactose-free,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 0 min | 15 min |
Introduction
This crisp, refreshing Asian cucumber salad is the perfect side when you want something light but full of flavor.
Thin-sliced cucumbers soak up a tangy mix of rice vinegar, soy sauce, and sesame oil with just a hint of heat.
It comes together in minutes, making it ideal for weeknight dinners, cookouts, or alongside your favorite takeout-style dishes.
Ingredients (4 servings)
Ingredients
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How to Make Asian Cucumber Salad
-
Slice and prep the cucumbers
Wash the cucumbers, then thinly slice them into rounds or half-moons, keeping the pieces as even as possible.
-
Salt and drain for extra crunch
Add the cucumber slices to a colander, sprinkle with the salt, toss, and let them drain for about 10 minutes.
-
Whisk the dressing
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, and minced garlic until dissolved.
-
Combine cucumbers and aromatics
Pat the salted cucumbers dry with a clean towel, then place them in a bowl with jalapeño, cilantro, and sesame seeds.
-
Toss with dressing and chill
Pour the dressing over the cucumbers and toss until coated, then taste and adjust salt or heat to preference.
Chill the salad for at least 10 minutes before serving so the flavors can mingle.
Substitutions
- Soy sauce -> tamari or coconut aminos
- Use tamari for a gluten-free version, or coconut aminos for slightly sweeter flavor with lower sodium.
- Red jalapeño -> red bell pepper or Fresno chili
- Swap in thinly sliced red bell pepper for very mild heat, or Fresno chili for similar color and gentle spice.
- Sesame oil -> chili crisp or neutral oil
- Use chili crisp instead of sesame oil for a bolder, spicy finish, or use neutral oil for a softer flavor.
Tips
- Choose the right cucumbers
- Persian or English cucumbers work best because they stay crisp and have fewer seeds, which keeps the salad less watery.
- Slice evenly for better texture
- Try to keep the slices about the same thinness so they absorb the dressing evenly and feel pleasant to bite.
- Do not skip the salting step
- Salting pulls out excess moisture, concentrates cucumber flavor, and keeps the salad crunchy even if it sits a little.
- Adjust the heat gradually
- Add half the jalapeño at first, taste, then stir in more if needed, since heat grows as the salad rests.
- Serve very cold
- For the most refreshing bite, chill your serving bowls briefly and keep the salad in the fridge until just before serving.
Nutrition Facts *
| Energy | 75 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 4 | g |
| Carbohydrates | 9 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the cucumbers from turning soggy later?
- Be sure to salt and drain them well, pat them dry, and avoid skipping the short chilling time before serving.
- Can I make this salad ahead of time?
- You can mix it up to four hours ahead; keep it covered in the fridge and toss again before serving.
- What can I use if I do not have rice vinegar?
- Mix one part apple cider vinegar with one part water, then add a pinch of sugar to mimic rice vinegar.
- How spicy is this salad, and how do I reduce the heat?
- Red jalapeños are moderately spicy; remove the seeds and ribs or use only a few slices for a gentler kick.
- Can I add protein to make this a full meal?
- Top the salad with chilled shredded chicken, tofu cubes, or shrimp, and add extra dressing on the side.
Serving Suggestions
This crunchy salad pairs beautifully with grilled salmon, teriyaki chicken, or simple steamed rice for a light, bright meal.
For a fun twist, sprinkle chopped roasted peanuts on top or add thinly sliced radish for extra color and snap.
More pairings:
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