Refreshing Asian Cucumber Salad Recipe for Summer Bliss

The crunch of fresh cucumbers, the zing of rice vinegar, and a hint of spice come together in this vibrant Asian cucumber salad recipe. Picture the colors dancing on your plate as you dig in, each bite a refreshing burst that sings of summer picnics and backyard barbecues.

I remember the first time I made this salad for a family gathering. My uncle took one bite and proclaimed it “the best thing since sliced bread”—and let me tell you, he doesn’t toss around compliments lightly. It’s perfect for those sun-soaked days when you want something light yet full of flavor.

I’ll never forget how my friends devoured this at a potluck last summer, leaving nothing but empty bowls behind.

Essential Ingredients

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

• Fresh Cucumbers: Choose firm cucumbers for the perfect crunch; English cucumbers are great for their thin skin.

• Rice Vinegar: The star of the show! It adds that necessary tangy punch; look for unseasoned varieties.

• Soy Sauce: Opt for low-sodium soy sauce to keep flavors balanced without overwhelming saltiness.

• Sesame Oil: Just a drizzle will add a nutty aroma that elevates the whole dish.

• Sugar: A touch of sweetness helps balance the acidity; brown sugar works wonders here.

• Red Pepper Flakes: For those who like a little heat; feel free to adjust based on your spice tolerance.

• Scallions: These add freshness and a mild onion flavor; chop them finely for even distribution.

• Sesame Seeds: Toasted sesame seeds provide a delightful crunch; they’re optional but highly recommended.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare to embark on a culinary journey that’s as easy as pie—or should I say salad?

Prep Your Cucumbers: Start by washing your cucumbers thoroughly. Slice them into thin rounds or half-moons—whatever tickles your fancy! This ensures they soak up all those delicious flavors.

Create the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes. Taste it—this is where you can adjust sweetness or spice to your liking!

Toss Everything Together: In a large mixing bowl, combine the sliced cucumbers with the dressing. Make sure every piece is lovingly coated in that flavorful concoction.

Add Scallions and Seeds: Toss in finely chopped scallions and sprinkle sesame seeds over everything. They’ll add both texture and visual appeal!

Chill Before Serving: Let your salad sit in the fridge for at least 30 minutes before serving. This allows the flavors to mingle beautifully—a little patience goes a long way!

Strongly resist diving in immediately; trust me, waiting will enhance your flavor experience tenfold.

You’ve now created an Asian cucumber salad that’s not only easy but also packed with flavor! Enjoy it as a side dish or snack—it’s bound to impress at any gathering (or even just with your Netflix binge).

Perfecting the Cooking Process

To achieve the best results with this Asian cucumber salad recipe, start by slicing your cucumbers thinly. While they drain, prepare your dressing, allowing the flavors to meld perfectly.

Add Your Touch

Feel free to swap in different vegetables like bell peppers or carrots for extra crunch. Adding fresh herbs such as cilantro or mint can elevate the flavor profile too!

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to two days. Avoid reheating as this salad is best enjoyed cold and crisp.

Sometimes I make this salad for gatherings and watch friends fight over the last scoop—it’s that delicious! The smiles and compliments are always worth the effort.

FAQ

What type of cucumbers work best in this salad?

English cucumbers are ideal due to their thin skin and minimal seeds.

Can I make this salad ahead of time?

Yes, but it’s best enjoyed fresh for optimal crunch and flavor.

Is it possible to add protein to this salad?

Absolutely! Grilled chicken or tofu pairs wonderfully with the flavors of this dish.

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Asian Cucumber Salad

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Asian cucumber salad is a refreshing and vibrant dish that perfectly balances crunchy cucumbers with a tangy dressing. This quick and easy recipe is ideal for summer picnics or as a side dish at any gathering. Each bite bursts with flavor, making it a guaranteed hit among family and friends. With minimal effort and maximum taste, you’ll find yourself returning to this salad again and again.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: None
• Total Time: 0 hours
• Yield: Serves 4
• Category: Side Dish
• Method: No cooking
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 4 cups fresh cucumbers, thinly sliced (about 2 medium cucumbers)
• 1/4 cup rice vinegar (unseasoned)
• 2 tbsp low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 scallions, finely chopped
• 1 tbsp toasted sesame seeds (optional)

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Instructions

1. Wash the cucumbers thoroughly and slice them into thin rounds or half-moons.
2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar, and red pepper flakes. Adjust seasoning to taste.
3. In a large mixing bowl, combine the sliced cucumbers with the dressing until evenly coated.
4. Add chopped scallions and sprinkle with toasted sesame seeds for extra texture.
5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 70
• Sugar: 5g
• Sodium: 300mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg