Crunchy Asian Cucumber Salad Recipe is a refreshing and delightful dish that brings a burst of flavor to your table. With simple ingredients and straightforward steps, this salad is ideal for busy weeknights or summer gatherings. It’s not only tasty but also highly customizable, allowing you to tweak it according to your preferences.
Recipe Information
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 90
Protein: 2g
Carbohydrates: 10g
Fat: 5g
Fiber: 1g
Sugar: 3g
Sodium: 250mg
Why Make Crunchy Asian Cucumber Salad Recipe
This Crunchy Asian Cucumber Salad Recipe is packed with nutrients. Cucumbers are low in calories and hydrating, making them a great choice for a healthy diet. The combination of soy sauce, rice vinegar, and sesame oil adds a savory depth of flavor, while garlic and ginger provide additional health benefits. It’s perfect for light lunches, barbecues, or as a refreshing side dish.
How to Make Crunchy Asian Cucumber Salad Recipe Step by Step
Ingredients
- 4 large English cucumbers (sliced thin)
- 2 tsp kosher salt (for draining)
- 2 tbsp soy sauce (low sodium preferred)
- 2 tbsp rice vinegar (adds tang)
- 1 tbsp sesame oil (toasted for flavor)
- 1 tbsp honey (or sugar)
- 2 cloves garlic (minced)
- 1 tsp ginger (grated)
- 3 green onions (thinly sliced)
- 2 tbsp sesame seeds (toasted)
- 1 tsp red pepper flakes (optional)
- 2 tbsp cilantro (chopped)
- 1 tbsp mint leaves (optional)
Directions
Thinly slice cucumbers with a mandoline. Toss sliced cucumbers with kosher salt in a colander and let them rest for 20 minutes. Rinse cucumbers thoroughly and pat them completely dry using a kitchen towel. Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a mixing bowl. Combine dried cucumbers with the dressing. Add green onions and red pepper flakes, and toss to coat. Garnish with sesame seeds, chopped cilantro, and mint if using. Chill briefly and serve immediately for the best crunch.
How to Serve Crunchy Asian Cucumber Salad Recipe
Serve this delightful salad on its own as a light lunch or side dish. Pair it with grilled chicken or tofu for a wholesome meal. It also complements Asian-inspired dishes beautifully, adding a refreshing crunch.
How to Store Crunchy Asian Cucumber Salad Recipe
Store any leftovers in an airtight container in the fridge for up to 2 days. Due to the high water content of cucumbers, this salad is best enjoyed fresh. Avoid freezing, as the texture may become mushy upon thawing.
Expert Tips for Cooking Crunchy Asian Cucumber Salad Recipe
- For an extra crunch, use a mandoline for perfectly thin slices.
- Adjust the amount of honey or sugar based on your sweetness preference.
- Letting the salad marinate for a brief time enhances the flavors.
- Feel free to add other crunchy vegetables like bell peppers or radishes.
- Experiment with different herbs like basil or dill for variety.
Delicious Variations of Crunchy Asian Cucumber Salad Recipe
- Spice it up by adding more red pepper flakes or a dash of chili oil.
- Add fresh herbs like cilantro or basil for a fragrant twist.
- For a citrusy flair, include some lime juice or zest for brightness.
Conclusion
You’ll love trying this Crunchy Asian Cucumber Salad Recipe for its vibrant flavors and quick preparation. It’s a versatile dish that can suit a variety of meals and occasions, making it a perfect addition to your recipe collection. Enjoy the refreshing crunch!
Crunchy Asian Cucumber Salad
Ingredients
Cucumbers and Seasoning
- 4 large large English cucumbers, sliced thin
- 2 tsp kosher salt, for draining
- 2 tbsp soy sauce, low sodium preferred
- 2 tbsp rice vinegar, adds tang
- 1 tbsp sesame oil, toasted for flavor
- 1 tbsp honey or sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 3 green onions, thinly sliced
- 2 tbsp sesame seeds, toasted
- 1 tsp red pepper flakes, optional
- 2 tbsp cilantro, chopped
- 1 tbsp mint leaves, optional
Instructions
Preparation
- Thinly slice cucumbers with a mandoline.
- Toss sliced cucumbers with kosher salt in a colander and let them rest for 20 minutes.
- Rinse cucumbers thoroughly and pat them completely dry using a kitchen towel.
Mixing the Dressing
- Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger in a mixing bowl.
Combining
- Combine dried cucumbers with the dressing.
- Add green onions and red pepper flakes, and toss to coat.
- Garnish with sesame seeds, chopped cilantro, and mint if using.
- Chill briefly and serve immediately for the best crunch.
