This Crunchy Asian Cucumber Salad is a delicious way to enjoy mini cucumbers. It has a spicy and savory dressing that makes every bite irresistible. You can have it as a snack, a side dish, or even a light meal.
If you love cucumbers, you will love this Asian cucumber salad. It has a zesty and spicy dressing that will make your taste buds sing. It’s a great side dish for summer gatherings, or a refreshing snack on its own. Plus, it’s vegan, gluten-free, and super easy to make!
What I Love About This Recipe
- It is refreshing, cooling and hydrating.
- It is crunchy and flavorful.
- This salad is easy and quick to make.
- Cucumber salad is vegan and gluten-free.
- It is versatile and easy to customize.
- Great for any occasion.
To make this easy cucumber salad, you will need the following ingredients:
- Mini cucumbers: You can use English, Persian, Japanese or Turkish cucumbers for this recipe. Make sure that they are mini or baby-sized.
- Salt: Adding salt to the cucumbers helps to draw out excess water and make them more crunchy and flavorful.
- Rice vinegar: This adds a bright and acidic note to the dressing. Feel free to use white wine vinegar or apple cider vinegar instead.
- Sesame oil: This gives the dressing a nutty and aromatic flavor.
- Soy sauce: This adds saltiness and umami to the dressing. Use regular or low-sodium soy sauce. You can also substitute it with tamari or coconut aminos for a gluten-free or soy-free option.
- Garlic: This adds a pungent and savory flavor to the dressing. Use fresh garlic for the best flavor.
- Chili oil: This adds some heat and color to the dressing. You can use korean chilli flakes instead of chilli oil. Adjust the amount according to your spice tolerance.
- Scallions: These add some freshness and crunch to the salad. Select fresh unbruised scallions for the best results.
- Sesame seeds: These add some texture and nuttiness to the salad.
- Chopping board
- Mixing bowl
If you like some extra crunch, you can sprinkle some crushed peanuts over the salad.
You can also use red onions instead of scallions for a different flavor.
For a deeper umami taste, you can also add a dash of fish sauce to the dressing.
How to Make Asian Cucumber Salad
- First, you need to wash your cucumbers and chop off the ends. Then, grab two chopsticks and place them on each side of a cucumber. They will help you make nice spiral cuts. Now, hold your knife at an angle and slice the cucumber thinly, then flip it over and slice again. Do the same with the remaining cucumbers and put them in a big bowl.
2. Next, you need to sprinkle some salt over the cucumbers and toss them well. This will make them extra crunchy and tasty.
3. Let them sit for a while, about 15 to 30 minutes, and then rinse them under cold water and drain them. You can also pat them dry with a towel or a cloth.
4. Now, it’s time to make the dressing. In a small bowl, whisk together some soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic, chilli oil and sesame seeds. This will give your salad a wonderful flavor and aroma. Pour the dressing over the cucumbers and mix well to coat them. Add some green onions on top for a pop of color.
4. Enjoy this refreshing and flavorful Asian cucumber salad! Enjoy it as a side dish or a snack, or share it with your friends and family.
Tips and Tricks
- Make ahead: Make this salad ahead of time and store it in an airtight container in the fridge for up to 3 days. The flavors will develop more over time, but the cucumbers may lose some of their crunchiness.
- Dressing: Taste the dressing as you go and add less or more of each ingredient to suit your taste.
- Customize: Feel free to add additional ingredients to this salad. For example, carrots, bell peppers, edamame, peanuts, or tofu.
- Spice: You can make this salad more spicy by adding chili paste, fresh red chilies, or red pepper flakes.
It usually includes soy sauce, chilli flakes, rice wine vinegar, sesame oil, sesame seeds and cilantro. However, recipes do vary. For example, some people like to add honey for sweetness or ginger for heat.
To keep the cucumbers crisp and fresh, salt them lightly and let them sit for a while. Then, wash off the salt and blot them with a towel. This will remove any extra water that could make them mushy.
It is a type of cucumber that is widely grown and consumed in Asia. It has thin skin, small seeds, and a crisp flesh that is often eaten raw or pickled.
Refrigerate in an airtight container for up to 3 days.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Crunchy Asian Cucumber Salad
- Chefs knife
- chopping board
- mixing bowl
- 6 Mini cucumbers
- 1 tablespoon of salt
- ¾ tablespoon of brown sugar
- 1 teaspoon of sesame oil
- 1 tablespoon soy sauce
- 2 green onions chopped
- 1.5 tablespoon of rice wine vinegar
- 2 cloves of garlic crushed or grated
- 1 teaspoon of sesame seeds
- 2 teaspoon of chili oil optional
- Cut off the ends of the cucumbers and place them on a cutting board. Put two chopsticks on either side of a cucumber to act as guides. Cut the cucumber diagonally into thin slices, then flip it over and cut diagonally again. You should get spiral-shaped pieces of cucumber. Repeat with the rest of the cucumbers.
- Transfer the cucumber slices to a large bowl and sprinkle some salt over them. Toss well and let them sit for 15 to 30 minutes. This will help draw out the excess water from the cucumbers and make them crunchier.
- After the salting time, rinse the cucumber slices under cold water and drain them well. Pat them dry with a paper towel or a clean cloth.
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice wine vinegar, garlic, chilli oil and sesame seeds. This is your dressing for the salad.
- Pour the dressing over the cucumber slices and toss well to coat them evenly. Sprinkle some chopped green onions on top for garnish.
- Enjoy your refreshing and flavorful Asian cucumber salad!