Asian Cucumber Salad
Description:
This Asian Cucumber Salad is light, crisp, and packed with tangy, savory, and slightly sweet flavors. It’s a perfect side dish for any Asian-inspired meal or a refreshing snack on a warm day. The cucumbers soak in a delicious dressing made from rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger, finished with red pepper flakes and sesame seeds for extra flavor and crunch.
🧂 Ingredients:
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2 large cucumbers, thinly sliced
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¼ cup rice vinegar
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1 tablespoon soy sauce
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1 tablespoon sesame oil
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1 tablespoon honey (or maple syrup for vegan option)
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2 cloves garlic, minced
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1 teaspoon grated ginger
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¼ teaspoon red pepper flakes (adjust to taste)
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Optional: toasted sesame seeds and chopped scallions for garnish
🥣 Instructions:
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Prepare the Cucumbers:
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Thinly slice cucumbers using a sharp knife or mandoline.
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For extra crunch, salt the slices lightly and let them sit for 10–15 minutes. Then, drain and pat dry.
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Make the Dressing:
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In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes.
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Combine:
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Toss the cucumber slices with the dressing until evenly coated.
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Let it marinate in the fridge for at least 15–30 minutes to absorb the flavors.
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Serve:
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Garnish with toasted sesame seeds and scallions before serving.
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🍽️ Serving Suggestions:
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Serve chilled as a side with grilled meats, fried rice, or noodle dishes.
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Add tofu or chickpeas for a light vegetarian lunch.
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Pairs well with Korean BBQ, sushi, or Thai stir-fries.
❓Common Questions
Q: Can I make it ahead of time?
A: Yes! This salad tastes better after chilling. It can be made up to 24 hours in advance.
Q: What type of cucumbers work best?
A: Use English cucumbers or Persian cucumbers for less seeds and more crunch.
Q: Is it spicy?
A: The red pepper flakes add mild heat. Adjust or omit to your preference.
Q: Can I use regular vinegar?
A: Rice vinegar is preferred for its mild sweetness, but you can substitute with apple cider vinegar in a pinch (add a pinch of sugar).
🧊 Storage Tips:
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Store in an airtight container in the fridge for up to 2–3 days.
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The cucumbers will release more water over time, so stir before serving.
