This Asian Cucumber Salad is a vibrant, crisp, and incredibly easy side dish that brightens any meal with its fresh flavors and satisfying crunch. Perfect for quick weeknight dinners or as a go-to recipe for potlucks, it delivers incredible taste with minimal effort.
Key Ingredients for Asian Cucumber Salad:
- Cucumbers:
- 2 large English cucumbers (or 3-4 Persian cucumbers), thinly sliced (about 1/8 inch thick)
- Red Onion:
- 1/4 medium red onion, thinly sliced
- Sesame Seeds:
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh Cilantro:
- 1/4 cup chopped fresh cilantro, for garnish
- For the Dressing:
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a hint of heat)
How to Make Asian Cucumber Salad:
This Asian Cucumber Salad is incredibly satisfying due to its crisp texture and the zesty, savory dressing that coats every bite. It’s remarkably simple, taking less than 20 minutes from start to finish, making it a perfect last-minute addition to any meal.
Step-by-Step Instructions:
- Prepare the Cucumbers: Wash your cucumbers thoroughly. If using English cucumbers, you can leave the skin on for added texture and nutrients. Slice them very thinly, aiming for uniform rounds about 1/8 inch thick. You can use a mandoline for perfectly even slices, but a sharp knife works well too.
- Prepare the Red Onion: Peel and thinly slice the red onion. To mellow its sharpness slightly, you can soak the sliced red onion in ice water for about 10 minutes, then drain them well before adding to the salad. This step is optional but recommended if you find raw red onion’s bite too strong.
- Make the Dressing: In a medium bowl, whisk together all the dressing ingredients: rice vinegar, soy sauce (or tamari), sesame oil, honey (or maple syrup), grated fresh ginger, minced garlic, and red pepper flakes (if using). Ensure the honey or maple syrup is fully dissolved into the liquids and the ingredients are well combined. Taste the dressing and adjust seasonings as needed – you might want a little more sweetness or a touch more soy sauce.
- Combine Salad Ingredients: In a large bowl, add the thinly sliced cucumbers and the drained red onion slices.
- Dress the Salad: Pour the prepared dressing over the cucumber and red onion mixture. Toss gently to ensure all the vegetables are evenly coated with the dressing.
- Chill (Optional but Recommended): For the best flavor and texture, cover the bowl and let the Asian Cucumber Salad chill in the refrigerator for at least 15-30 minutes. This allows the flavors to meld together and the cucumbers to absorb the dressing, becoming even more delicious.
- Garnish and Serve: Just before serving, sprinkle the toasted sesame seeds and chopped fresh cilantro over the salad. Toss one final time. Serve chilled as a refreshing side dish.
Why You’ll Love This Asian Cucumber Salad:
You’ll adore this Asian Cucumber Salad for its supremely refreshing crunch and incredibly vibrant flavor profile. It’s a delightful alternative to heavier, creamier side salads, offering a light yet satisfying crispness that’s truly addictive. The balance of tangy rice vinegar, savory soy sauce, aromatic sesame oil, and a hint of sweetness is simply divine, elevated further by the zing of ginger and fresh cilantro.
Making this dish at home is wonderfully cost-effective compared to ordering sushi or takeout with similar accompaniments. The majority of ingredients are pantry staples or readily available and inexpensive produce, allowing you to enjoy a restaurant-quality side without the markup. The simple act of tossing fresh ingredients with a bright, homemade dressing transforms humble cucumbers into something truly special. If you love a good coleslaw, imagine that crispness but with an Asian twist – it’s that good! Don’t miss out on this easy, flavorful addition to your meal rotation; try this Asian Cucumber Salad today and taste the difference!
Storing and Reheating Tips:
Proper storage is key to maintaining the delightful crunch of your Asian Cucumber Salad. It is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 1-2 days. The cucumbers will gradually soften as they marinate in the dressing, so while still edible, they may lose some of their initial crispness. Avoid freezing this salad, as the texture of the cucumbers will be completely compromised upon thawing. If you’ve made a larger batch and want to keep some for later, consider preparing the dressing separately and storing it in a tightly sealed jar in the refrigerator. When you’re ready to make more salad, slice fresh cucumbers and toss them with the vinaigrette just before serving to ensure maximum freshness and crunch.
Final Thoughts:
This Asian Cucumber Salad is a testament to how simple ingredients can create something truly spectacular. Encourage yourself to whip up this refreshing dish; it’s guaranteed to become a favorite. Enjoy its vibrant flavors and satisfying crunch!
Asian Cucumber Salad
Ingredients
Equipment
Method
- Wash your cucumbers thoroughly. If using English cucumbers, you can leave the skin on for added texture and nutrients. Slice them very thinly, aiming for uniform rounds about 1/8 inch thick. You can use a mandoline for perfectly even slices, but a sharp knife works well too.2 large English cucumbers
- Peel and thinly slice the red onion. To mellow its sharpness slightly, you can soak the sliced red onion in ice water for about 10 minutes, then drain them well before adding to the salad. This step is optional but recommended if you find raw red onion’s bite too strong.1/4 medium red onion
- In a medium bowl, whisk together all the dressing ingredients: rice vinegar, soy sauce (or tamari), sesame oil, honey (or maple syrup), grated fresh ginger, minced garlic, and red pepper flakes (if using). Ensure the honey or maple syrup is fully dissolved into the liquids and the ingredients are well combined. Taste the dressing and adjust seasonings as needed – you might want a little more sweetness or a touch more soy sauce.3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 teaspoon grated fresh ginger, 1 clove garlic, 1/4 teaspoon red pepper flakes
- In a large bowl, add the thinly sliced cucumbers and the drained red onion slices.2 large English cucumbers, 1/4 medium red onion
- Pour the prepared dressing over the cucumber and red onion mixture. Toss gently to ensure all the vegetables are evenly coated with the dressing.2 large English cucumbers, 1/4 medium red onion
- For the best flavor and texture, cover the bowl and let the Asian Cucumber Salad chill in the refrigerator for at least 15-30 minutes. This allows the flavors to meld together and the cucumbers to absorb the dressing, becoming even more delicious.
- Just before serving, sprinkle the toasted sesame seeds and chopped fresh cilantro over the salad. Toss one final time. Serve chilled as a refreshing side dish.1 tablespoon toasted sesame seeds, 1/4 cup chopped fresh cilantro