The sun is shining bright, and nothing says summer quite like a bowl of refreshing Asian Cucumber Salad. Crisp cucumbers mingle with tangy rice vinegar and a hint of sesame oil, creating a symphony of flavors that dance on your taste buds. Imagine taking that first bite—the crunch of the cucumbers paired with the sweet-savory dressing sends you straight to flavor town.

This salad isn’t just delicious; it’s also a vivid splash of color that brightens any table. Whether you’re hosting a barbecue or just need something fresh to munch on while binge-watching your favorite series, this dish delivers every time. Let’s dive into the world of cucumbers and create magic together.

Every time I whip up this salad, my friends rave about how it’s one of their favorites—especially during those hot summer days!

Essential Ingredients

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

• English Cucumbers: These are longer and have fewer seeds than regular cucumbers; they stay crisper in salads.
• Rice Vinegar: This adds a lovely tanginess without being overpowering; look for unseasoned versions for best results.
• Soy Sauce: Opt for low-sodium soy sauce to keep the flavors balanced and not too salty.
• Sesame Oil: A little goes a long way; this oil adds an aromatic touch that’s simply irresistible.
• Sugar: Use granulated sugar to balance the acidity from the vinegar; you can substitute honey if desired.
• Chili Flakes: Optional but highly recommended for those who like a little kick in their salads!
• Fresh Cilantro: Chopped fresh cilantro brings freshness and brightness; feel free to substitute with green onions if preferred.

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 English cucumbers under cool water. Slice them thinly using either a sharp knife or mandoline slicer for uniformity.

Make the Dressing: In a small mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and chili flakes until combined. Taste it—it should be balanced between sweet and tangy.

Toss Them Together: In a large mixing bowl, add your sliced cucumbers along with chopped cilantro. Pour the dressing over them and toss gently until everything is well-coated.

Let It Marinate: Cover the bowl with plastic wrap and let it sit in the fridge for about 15-20 minutes. This allows all those fabulous flavors to mingle together.

Serve & Enjoy: Once marinated, give it another gentle toss before serving. Garnish with extra cilantro or sesame seeds if you’re feeling fancy!

With its crisp texture and zesty flavor profile, this Asian Cucumber Salad will undoubtedly become your go-to side dish!

Perfecting the Cooking Process

Start by slicing your cucumbers thinly; this enhances their crunch and allows the dressing to soak in. Mix the dressing while the cucumbers drain to maximize flavor absorption.

Add Your Touch

Feel free to swap out ingredients like rice vinegar for apple cider vinegar or add sliced bell peppers for extra color and crunch. Personalize it with spicy chili flakes or fresh herbs.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Enjoy it cold straight from the fridge; reheating isn’t recommended as it loses its crispness.

I recall making this salad for a summer barbecue, and my friends couldn’t stop raving about how refreshing it was. It turned into a competition over who could finish their bowl first!

FAQ

What type of cucumbers are best for Asian Cucumber Salad?

Choose English cucumbers or Persian cucumbers for their thin skin and minimal seeds.

Can I make Asian Cucumber Salad ahead of time?

Yes, prepare it a few hours beforehand to allow flavors to meld beautifully.

Is Asian Cucumber Salad gluten-free?

Absolutely! Just ensure you use gluten-free soy sauce if included in the recipe.

Print

Asian Cucumber Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 10 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Asian Cucumber Salad is a vibrant, crunchy dish that combines fresh cucumbers with a zesty dressing, making it an ideal side for summer meals or a light snack.

---

Ingredients

Scale 1x2x3x

• 2 English cucumbers
• 3 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon granulated sugar
• 1/2 teaspoon chili flakes (optional)
• 1/4 cup fresh cilantro

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash and thinly slice the English cucumbers using a sharp knife or mandoline.
2. In a mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and chili flakes until well combined.
3. In a large bowl, combine sliced cucumbers and chopped cilantro. Pour the dressing over and toss gently to coat.
4. Cover and refrigerate for 15-20 minutes to allow flavors to meld.
5. Serve chilled, garnished with extra cilantro or sesame seeds if desired.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Asian

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 65
• Sugar: 3g
• Sodium: 360mg
• Fat: 3g
• Saturated Fat: 0g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg