Description
A refreshing, vibrant, and crunchy salad packed with bold Asian flavors! Perfect for hot summer days, this easy-to-make dish combines crisp cucumbers with a spicy, tangy dressing that will tantalize your taste buds.
Ingredients
Scale
For the Salad:
- 4 cups Persian or English cucumbers, thinly sliced
- 1 teaspoon salt (for moisture removal)
- ¼ cup red onion, thinly sliced (optional)
- 2 tablespoons green onions, finely chopped
- ½ teaspoon toasted sesame seeds
For the Dressing:
- 2 tablespoons sesame oil
- ¼ cup rice vinegar or white wine vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 teaspoons sugar (or honey for natural sweetness)
- 1 teaspoon chili oil (or ¼ teaspoon red pepper flakes)
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
Step 1: Prepare the Cucumbers
- Thinly slice the cucumbers (using a mandoline for even cuts).
- Place cucumber slices in a colander, sprinkle with salt, and let sit for 15-20 minutes to draw out excess moisture.
- After resting, rinse cucumbers with cold water and pat dry using a clean towel.
Step 2: Make the Dressing
- In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, sugar, chili oil, garlic, and ginger until well combined.
Step 3: Assemble the Salad
- In a large bowl, combine cucumbers, red onion, and green onions.
- Pour the dressing over the cucumbers and toss to coat evenly.
- Sprinkle with toasted sesame seeds and mix again.
Step 4: Serve & Enjoy
- Let the salad sit for at least 10 minutes before serving to allow flavors to meld.
- Serve chilled and enjoy as a side dish with grilled meats, rice, or noodles!
Notes
- Make it spicier: Add more chili oil or a dash of sriracha.
- For extra crunch: Toss in crushed peanuts or crispy fried shallots.
- Storage tip: Best enjoyed fresh but can be refrigerated for up to 2 days.
- Vegan-friendly: Ensure soy sauce or tamari is used instead of fish sauce.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Method: No-cook, Marinated
- Cuisine: Asian, Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 2g
- Sodium: 280mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Asian cucumber salad, spicy cucumber salad, tangy cucumber salad, summer salad, easy cucumber salad