Introduction
Oh, friends, do you ever get those cravings for something fresh, something bright, something with just the perfect little kick? My mind often drifts back to warm summer evenings, but honestly, this Easy Asian Cucumber Salad hits the spot no matter the season. It’s the kind of dish that makes you feel like you’re having a restaurant-quality meal without all the fuss. Seriously, it’s so simple, you might find yourself making it weekly!
Why You’ll Love This Recipe
- Fast: We’re talking about a total game-changer that comes together in under 20 minutes!
- Easy: No fancy techniques here, just simple chopping and mixing. Perfect for beginners!
- Giftable: While you’ll want to eat it all, this salad is surprisingly lovely to share. Maybe make a double batch for your neighbor!
- Crowd-pleasing: The balance of savory, sweet, tangy, and a hint of spice is universally loved. It’s the perfect side dish for almost anything.
Ingredients
Gather ’round, let’s see what simple treasures we need for this delight!
- 5 Persian cucumbers: These little guys are my favorite for this salad because they’re small, seedless, and have a great crisp texture. If you can’t find them, regular cucumbers will work too, but you might want to scoop out the seeds.
- 1/2 tsp salt: This is our secret weapon to get those cucumbers nice and crisp.
- 1/2 tbsp sesame oil: For that gorgeous, nutty aroma and flavor that just screams “Asian-inspired deliciousness.”
- 3/4 tbsp light soy sauce: The savory backbone of our dressing. Light soy sauce is perfect here so it doesn’t overpower the delicate cucumber.
- 1/2 – 1 tbsp sugar: We’re adding just a touch of sweetness to balance everything out. Start with a half tablespoon and add more if you like it a bit sweeter.
- 3/4 tbsp rice vinegar: This brings a lovely tanginess that brightens up all the flavors.
- 1 tbsp chili oil: The star for that gentle warmth and beautiful red hue! You can add more if you love a good kick.
- 1/2 tbsp sesame seeds: For a little nutty crunch and pretty garnish. Toasting them beforehand (just a minute or two in a dry pan until fragrant) really makes them pop!
- 1/2 tbsp minced garlic (optional): If you’re a garlic lover like me, a tiny bit of fresh garlic adds a wonderful zing.
How to Make It
Alright, let’s get our hands busy! This is where the magic happens.
- Slice those cucumbers: Grab your sharpest knife and thinly slice your Persian cucumbers. I like to slice them on a bit of a diagonal for a pretty presentation. Aim for about 1/8-inch thickness.
- Salt and relax: Pop your sliced cucumbers into a medium bowl. Sprinkle them with that 1/2 teaspoon of salt and give them a good toss. Let them hang out for about 10-15 minutes. This step is super important – it draws out excess water, keeping your salad from getting watery and making those cucumbers extra crisp!
- Whip up the dressing: While our cucumbers are doing their thing, let’s make the dressing! In a small bowl, whisk together the sesame oil, light soy sauce, sugar (start with the smaller amount and taste!), rice vinegar, chili oil, and minced garlic if you’re using it. Give it a good mix until everything is well combined and the sugar has dissolved.
- Drain the cucumbers: Once your cucumbers have rested and look a little glistening, carefully drain out any liquid that has accumulated at the bottom of the bowl. You can even give them a gentle squeeze with your hands if you want to be extra sure.
- Dress it up: Now for the best part! Pour that gorgeous dressing you made over the drained cucumbers. Gently toss everything together, making sure each cucumber slice gets coated in that flavorful dressing.
- Finishing touch: Sprinkle those lovely sesame seeds over the top. Give it one last gentle toss. And voilà! Your Easy Asian Cucumber Salad is ready to be devoured.
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your culinary creativity!
- No Persian cucumbers? Don’t fret! English cucumbers or even regular garden cucumbers will work. Just be sure to remove the seeds if they’re large and watery.
- Spice it up (or down!): Adjust the chili oil to your liking. For more heat, add a pinch of red pepper flakes or a bit more chili oil. For less heat, use less chili oil or omit it entirely.
- Add some protein: Toss in some cooked shredded chicken, pan-fried tofu, or even some edamame for a more substantial meal.
- Herbaceous goodness: Fresh cilantro or thinly sliced green onions (scallions) are wonderful additions for extra freshness and color.
- Citrusy zing: A squeeze of fresh lime juice before serving can add another layer of brightness.
Tips for Success
A few little secrets to make this salad absolutely perfect every time!
- Don’t skip the salting step! I know it feels like an extra step, but it really makes a huge difference in the final texture of your salad.
- Taste and adjust: My taste buds are different from yours! Always taste your dressing before you toss it with the cucumbers and adjust the sugar, vinegar, or soy sauce to your preference.
- Prep ahead: You can slice the cucumbers and make the dressing a few hours in advance. Keep them separate and toss them together just before serving for the freshest, crispest salad.
- Don’t overdress: You want the flavors to meld, not drown the cucumbers. Start with the recommended amount of dressing and add more if needed.
How to Store It
This salad is best enjoyed fresh, but if you happen to have any leftovers (which is rare in my house!), here’s how to store them.
Store any leftover salad in an airtight container in the refrigerator. It’s best eaten within 1-2 days. The cucumbers might soften a bit over time, but the flavors will still be delicious! Just give it a gentle stir before enjoying.
FAQs
- Can I make this salad ahead of time?
- Yes, you can slice the cucumbers and prepare the dressing separately a few hours in advance. Toss them together just before serving for the best crispness.
- What kind of cucumbers are best?
- Persian cucumbers are ideal because they are seedless and have thin skin. English cucumbers are a good second choice. If using regular cucumbers, it’s a good idea to scoop out the seeds.
- How long does this salad last in the fridge?
- This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 1-2 days. The texture might change slightly.
Easy Asian Cucumber Salad
A refreshing and simple Asian-inspired cucumber salad that's quick to make and full of flavor, perfect as a side dish.
Equipment
- Knife sharpest knife
- Medium bowl
- Small bowl
- Dry pan for toasting sesame seeds
- Airtight container for storage
Ingredients
Salad
- 5 Persian cucumbers cucumbers thinly sliced on a diagonal, about 1/8-inch thick
- 0.5 tsp salt for crisping cucumbers
Dressing
- 0.5 tbsp sesame oil
- 0.75 tbsp light soy sauce
- 0.5 tbsp sugar or to taste, can add more if sweeter preference
- 0.75 tbsp rice vinegar
- 1 tbsp chili oil or to taste
- 0.5 tbsp sesame seeds toasted
- 0.5 tbsp minced garlic optional
Instructions
- Slice those cucumbers thinly on a bit of a diagonal for a pretty presentation. Aim for about 1/8-inch thickness.5 Persian cucumbers cucumbers
- Pop your sliced cucumbers into a medium bowl. Sprinkle them with the salt and give them a good toss. Let them hang out for about 10-15 minutes. This step is super important – it draws out excess water, keeping your salad from getting watery and making those cucumbers extra crisp!5 Persian cucumbers cucumbers
- While our cucumbers are doing their thing, let's make the dressing! In a small bowl, whisk together the sesame oil, light soy sauce, sugar (start with the smaller amount and taste!), rice vinegar, chili oil, and minced garlic if you're using it. Give it a good mix until everything is well combined and the sugar has dissolved.5 Persian cucumbers cucumbers
- Once your cucumbers have rested and look a little glistening, carefully drain out any liquid that has accumulated at the bottom of the bowl. You can even give them a gentle squeeze with your hands if you want to be extra sure.5 Persian cucumbers cucumbers
- Now for the best part! Pour that gorgeous dressing you made over the drained cucumbers. Gently toss everything together, making sure each cucumber slice gets coated in that flavorful dressing.5 Persian cucumbers cucumbers
- Sprinkle those lovely sesame seeds over the top. Give it one last gentle toss. And voilà! Your Easy Asian Cucumber Salad is ready to be devoured.5 Persian cucumbers cucumbers
Notes
This salad is best enjoyed fresh. You can slice the cucumbers and make the dressing a few hours in advance, but toss them together just before serving for optimal crispness. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days, though the cucumbers may soften.