Refreshing Asian Cucumber Salad Recipe for a Zesty Crunch

There’s something undeniably refreshing about crunching into a crisp cucumber, especially when it’s tossed with vibrant Asian flavors in an Asian cucumber salad recipe. Picture this: a medley of cool cucumbers mingling with zesty rice vinegar, a whisper of sesame oil, and just the right amount of heat from red pepper flakes. Your taste buds will be dancing the cha-cha before you even realize it.

This salad is not just a dish; it’s an experience to behold! Whether you’re serving it at a summer barbecue or enjoying it as a light lunch on your balcony while pretending to be in a fancy restaurant, this Asian cucumber salad is the perfect companion for any occasion. Trust me; every bite is like a little party in your mouth that you won’t want to end.

My family couldn’t get enough of this salad during our last backyard BBQ—everyone asked for seconds and thirds, proving that even picky eaters couldn’t resist its charm.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cucumbers: Use fresh, firm cucumbers for the best crunch. English cucumbers are my personal favorite because they have fewer seeds.

• Rice Vinegar: This adds a tangy sweetness essential for the dressing—opt for unseasoned rice vinegar if you can.

• Sesame Oil: A little goes a long way! It lends that nutty flavor that makes Asian dishes so delightful.

• Soy Sauce: Low-sodium soy sauce works best for controlling saltiness while enhancing the overall flavor profile.

• Red Pepper Flakes: Adjust the quantity based on your spice tolerance—these little flakes add just the right amount of kick!

• Green Onions: Chop them finely for a burst of freshness and color—these are like confetti on your salad!

• Sesame Seeds: Toasted sesame seeds bring another layer of nuttiness and crunch, making your dish visually appealing too.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Cucumbers: Start by washing your cucumbers thoroughly. Slice them thinly using either a sharp knife or a mandoline slicer to achieve uniform pieces.

Create the Dressing: In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, and red pepper flakes until well combined. The aroma will start to tantalize your senses.

Toss It All Together: In a large mixing bowl, combine the sliced cucumbers and chopped green onions. Drizzle the dressing over them and toss gently to coat every slice evenly.

Add Some Crunch: Sprinkle toasted sesame seeds over the top just before serving. This step adds extra texture; trust me, you won’t regret it!

Chill Out: For an even more refreshing experience, let the salad chill in the fridge for about 20 minutes before serving. The flavors meld beautifully during this time.

Enjoy this delightful Asian cucumber salad recipe as an appetizer or side dish! It’s sure to become a staple in your home once you see how easy and delicious it can be!

Perfecting the Cooking Process

To create the perfect Asian cucumber salad, start by slicing your cucumbers thinly. While they sit, whip up your dressing to let flavors meld. Toss everything together right before serving for ultimate freshness.

Add Your Touch

Feel free to customize this salad! Add sliced radishes for extra crunch or sprinkle sesame seeds on top for nutty flavor. You can also swap rice vinegar with lime juice if you’re feeling zesty.

Storing & Reheating

Store leftover salad in an airtight container in the fridge for up to two days. Avoid reheating; enjoy it cold for that crisp, refreshing bite that makes it delightful.

I remember making this Asian cucumber salad recipe during a family picnic, and everyone raved about it. It was a hit, and I felt like a culinary superstar!

FAQ

How long does this Asian cucumber salad last?

The salad stays fresh in the fridge for two days if stored properly.

Can I add protein to my cucumber salad?

Absolutely! Grilled chicken or tofu makes a great addition for extra nutrition.

What type of cucumbers should I use?

Use English cucumbers or Persian cucumbers for their crisp texture and less bitterness.

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Asian Cucumber Salad

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Asian Cucumber Salad is a vibrant, refreshing dish bursting with flavor. This easy-to-make salad features crisp cucumbers tossed in a tangy dressing of rice vinegar, sesame oil, and a hint of spice from red pepper flakes. Perfect for summer barbecues or as a light lunch, this salad is not only delicious but also visually appealing, making it an ideal side for any meal. Enjoy the delightful crunch and zesty taste that will keep your taste buds dancing!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Serves 4
• Category: Salad
• Method: N/A
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 4 cups sliced cucumbers (about 2 medium English cucumbers)
• 1/4 cup rice vinegar
• 2 tbsp sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tsp red pepper flakes (adjust to taste)
• 1/4 cup finely chopped green onions
• 2 tbsp toasted sesame seeds

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Instructions

1. Wash cucumbers and slice them thinly using a sharp knife or mandoline for uniform pieces.
2. In a medium bowl, whisk together rice vinegar, soy sauce, sesame oil, and red pepper flakes until well combined.
3. In a large mixing bowl, combine sliced cucumbers and chopped green onions. Drizzle the dressing over them and toss gently to coat.
4. Just before serving, sprinkle toasted sesame seeds on top for added crunch.
5. For enhanced flavor, chill in the refrigerator for about 20 minutes before serving.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 70
• Sugar: 3g
• Sodium: 180mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg