This easy Asian Cucumber Salad recipe is light and refreshing! It is the perfect crunchy side dish for any Asian-inspired feast. It’s made with Persian cucumbers, rice vinegar, sesame, ginger, garlic, and sugar. They are sweet, spicy if you prefer, and crispy. Everyone who tries this salad is going to love it! Make it with me!
What is A Cucumber Salad?
This salad is the easiest dish to throw together! It’s ready in minutes, and the flavor is so yummy!
The base of this salad is made using cucumbers! You can use Persian, English, or regular cucumbers for this recipe!
The key to a crunchy, crisped cucumber salad is to remove as much water from the cucumbers as possible to prevent any excess juice from watering down your dressing.
Sprinkle the cucumbers generously with kosher salt and toss to coat. Then place them in a colander and set them in your kitchen sink to drain for about 15 minutes. Rinse and gently squeeze the cucumbers dry in a kitchen towel, then transfer them to your bowl.
Spicy Cucumber Salad
I prefer to keep this side salad on the sweet side, but you don’t have to!
If you like adding a little kick to this dish, you can! Red pepper flakes, chili oil, or chili flakes are great ways to add heat to these sweet, crunchy cucumbers!
Storing Cucumber Salad
Marinated salads like this continually improve over time. Refrigerate it for at least 30 minutes after preparing to allow the flavors to develop before serving.
This salad can be stored in the refrigerator for up to five days.
Sometimes, if I finish the cucumbers but have dressing remaining, I’ll slice up some more and throw them in the dressing to marinate again! It works!
It’s my favorite kind of recycling.
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Asian Cucumber Salad
This easy Asian Cucumber Salad recipe is light and refreshing! It is the perfect crunchy side dish for any Asian-inspired feast.
Ingredients
- 2-4 cucumbers, sliced into thin disks
- 2 teaspoons salt
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 2 Tablespoons sesame oil
- 1 Tablespoon mined garlic
- 1 Tablespoon minced ginger
- 1 Tablespoon sesame seeds
Instructions
- Slice the cucumbers into thin disks to your preference. Place them in a colander and sprinkle generously with salt to help them release water. Let this stand while you gather the remaining ingredients.
- Rinse the cucumbers and pat dry. Add to a bowl.
- Whisk together the vinegar, sugar, sesame oil, garlic, ginger, and sesame seeds in a small bowl.
- Add the dressing to the cucumber slices and toss to combine. Refrigerate until ready to serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1063mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 2g
