Asian Cucumber Salad Recipe

Asian Cucumber Salad Recipe

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Hello, salad lovers! This Asian Cucumber Salad is a refreshing, light, and flavorful dish that’s perfect for any occasion. Crisp cucumbers are tossed in a tangy, savory dressing with hints of sesame, garlic, and a bit of heat. This salad is incredibly easy to make, and it adds a deliciously vibrant touch to any meal. Let’s dive in!

Introduction

Asian Cucumber Salad is a classic, refreshing side dish in Asian cuisine, known for its crisp texture and balanced flavors. With ingredients like soy sauce, sesame oil, and ginger, this salad captures a perfect blend of tangy, salty, and slightly sweet notes, with a bit of spice. It’s ideal for summer days or as a cooling side to spicy dishes, making it a versatile favorite.

Ingredients

To make this delicious Asian Cucumber Salad, you’ll need:

  • 1 lb cucumbers (preferably English cucumbers for their low seed content and crisp texture)
  • ¾ teaspoon salt
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sugar
  • 1 ½ teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • ½ teaspoon chili paste (sambal oelek) for a mild kick
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds for garnish

These ingredients create a fresh, balanced dressing that pairs beautifully with the crunchy cucumbers.

How to Make Asian Cucumber Salad

Follow these steps to prepare your refreshing Asian Cucumber Salad:

  1. Salt the Cucumbers: Slice the cucumbers and add them to a large bowl in layers, sprinkling each layer with a bit of salt. Set the bowl aside for about 15 minutes. The salt will help draw out excess moisture, keeping the salad crunchy.
  2. Prepare the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, grated ginger, and chili paste until well combined.
  3. Drain and Pat Dry: After 15 minutes, drain any moisture that has collected in the cucumber bowl. Pat the cucumber slices dry with paper towels to remove any excess liquid.
  4. Toss and Garnish: Drizzle the cucumbers with the prepared Asian dressing, tossing them gently to coat evenly. Top the salad with thinly sliced green onions and toasted sesame seeds.
  5. Serve and Enjoy: Serve the salad immediately for the best texture, or refrigerate for 10-15 minutes to allow the flavors to meld.

Helpful Tips

  • Choosing Cucumbers: English cucumbers work best for this salad as they’re less watery and have fewer seeds.
  • Adjust the Heat: For a spicier kick, add extra chili paste or a pinch of red pepper flakes.
  • Toasting Sesame Seeds: Toast the sesame seeds in a dry pan over low heat for a few minutes to bring out their nutty flavor.

Cooking Tips

Here are some extra tips to make your Asian Cucumber Salad even better:

  • Keep It Crisp: Serve the salad as soon as it’s prepared for the crispiest cucumbers. If storing, keep the dressing and cucumbers separate until ready to serve.
  • Customizable Flavors: Feel free to adjust the amount of soy sauce, sugar, or vinegar to suit your taste.
  • Ginger Storage: For easy grated ginger, store fresh ginger in the freezer and grate directly into the dressing.

Serving Suggestions

This Asian Cucumber Salad makes a perfect side dish for grilled meats, fried rice, or noodle dishes. It’s an ideal cooling accompaniment to spicy Asian dishes, balancing the flavors and adding a refreshing contrast. Serve it on a beautiful platter with extra sesame seeds and green onions for a colorful, appealing presentation.

Nutritional Information

Here’s an overview of the nutritional benefits for this Asian Cucumber Salad:

  • Calories: 70
  • Carbohydrates: 8g
  • Protein: 2g
  • Fat: 3g
  • Saturated Fat: 0g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 230mg
  • Potassium: 220mg
  • Fiber: 1g
  • Sugar: 3g
  • Vitamin A: 5%
  • Vitamin C: 8%
  • Calcium: 2%
  • Iron: 3%

This salad is low-calorie, rich in fiber, and packed with refreshing ingredients, making it a nutritious choice!

Storage and Leftovers

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days. For best results, keep the cucumbers and dressing separate until ready to serve.

Reheat: This salad is best served cold and does not require reheating. Simply toss again before serving to refresh the flavors.

Frequently Asked Questions (FAQs)

Can I use regular cucumbers instead of English cucumbers?
Yes, but you may want to remove the seeds and excess moisture, as regular cucumbers tend to be more watery.

Is there a substitute for rice vinegar?
Apple cider vinegar or white wine vinegar can work in place of rice vinegar, though the flavor will be slightly different.

Can I add other vegetables?
Absolutely! Thinly sliced radishes, carrots, or bell peppers add extra color and crunch.

Here are some other delicious, refreshing recipes to try:

Conclusion

There you have it—a refreshing, vibrant Asian Cucumber Salad that’s simple to make and full of flavor! Perfect for picnics, barbecues, or as a side to your favorite Asian-inspired dishes. Enjoy the light and crisp flavors, and let us know how it turned out. Happy cooking!

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