Asian Cucumber Salad
Enjoy a delicious and easy Sesame Ginger Cucumber Salad! It's a tasty mix of crunchy cucumbers, a zesty dressing, and fun toppings like sesame seeds and cilantro. Perfect for a fresh side dish!
Asian Cucumber Salad
Are you looking for a fresh and tasty side dish that's perfect almost any time?
Our Asian Cucumber Salad might be just what you need. This salad is light, refreshing, and full of flavor.
It's easy to make and can brighten up your meal.
The blend of crisp cucumbers with a tangy and slightly spicy dressing makes this dish unforgettable. You can also add a sprinkle of toasted sesame seeds and fresh cilantro for a bit of extra flavor.
This salad is a great choice for family meals, potlucks, or when you just need something quick.
Ingredients for Asian Cucumber Salad
Cucumbers: These should be fresh and firm. English cucumbers are a great choice as they have fewer seeds and a thinner skin, but any type will work.
Red onion: This is optional and can be adjusted according to taste.
Toasted sesame seeds: If needed you can toast the seeds in a dry pan over medium heat until they're golden, but watch them closely as they can burn quickly.
Fresh cilantro: If you're not a fan of cilantro, you can substitute it with fresh flat-leaf parsley or mint.
Rice vinegar: White wine vinegar can be a substitute if rice vinegar is not available.
Soy sauce: For a gluten-free version, you can use tamari instead.
Sesame oil: Its strong flavor is a hallmark of many Asian dishes.
Honey or maple syrup: Adjust the quantity based on your preference for sweetness.
Freshly grated ginger: Fresh ginger will provide the best flavor, but ground ginger can be used in a pinch.
Garlic
Red pepper flakes: The amount can be adjusted up or down.
Salt and pepper: Both are added to taste.
How to Make Asian Cucumber Salad
Wash and peel (optional) the cucumbers.
Cut the cucumbers into thin slices. If you're adding red onion, slice it thinly and mix it with the cucumbers.
In a small bowl, mix together rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes until everything is combined.
If the dressing needs more sweetness, add honey; for more saltiness, add soy sauce; and if you like it spicy, add more red pepper flakes.
Put your cucumber slices (and onion if you're using it) in a big bowl. Pour the dressing over the cucumbers and gently mix so the cucumbers are coated but don't break.
Let this sit for about 10 to 15 minutes for flavors to blend.
While the salad sits, toast sesame seeds in a dry skillet over medium heat. Keep stirring them so they don't burn and once they're golden and smell nutty, take them off the heat to cool down.
After marinating, stir the salad again.
Sprinkle the toasted sesame seeds on top and add chopped cilantro if you like. Season with salt and pepper to taste.
You can eat the Sesame Ginger Cucumber Salad right away or put them in the fridge to chill before eating.
Just remember, cucumbers might get watery as they sit, so you might want to drain any extra liquid off before serving.
Tips & Tricks to Make the Best Asian Cucumber Salad
Mandoline or Spiralizer: If you have a mandoline slicer, use this to get uniform slices of cucumbers and onions. You can also use a spiralizer for the cucumbers for a something a little different.
Quick-Pickle for Flavor: Let your cucumbers sit in the dressing for at least 15 minutes before serving.
Change Up the Dressing: Not a fan of ginger? Try a splash of lime juice instead! You can also use peanut butter for a creamy dressing.
Try Different Nuts: Try throwing in some chopped peanuts or almonds. It’s a fun twist.
Swap Cucumbers: Try using English cucumbers or mini cucumbers for a different taste and fewer seeds.
Ribbon Cut for Kids: Kids love fun shapes! Use the veggie peeler to make cucumber ribbons.
Spice It Up or Down: If you’re making this for kids, you might want to leave out the red pepper flakes. Want more heat? Add more flakes or a dash of hot sauce.
How to Store Leftovers
To store leftovers of an Asian Cucumber Salad, keep it in an airtight container in the fridge.
It's a good idea to eat the salad within two days. After that, it might not taste as good and the cucumbers will be really soft. The cucumbers will soften the longer it's kept.
Remember to always check your salad before eating it again to make sure it still looks and smells okay. If something seems off, it's better not to eat it.
What to Serve with Asian Cucumber Salad
Grilled Chicken Satay: Grilled chicken satay complements the crisp, cool flavors of Asian cucumber salad with its rich peanut sauce and tender meat.
Steamed Jasmine Rice: These pair together well.
Sesame Noodles: Pair the salad with sesame noodles for a meal.
Szechuan Shrimp: Spicy Szechuan shrimp will add a fiery kick that pairs beautifully with the cool, refreshing Asian cucumber salad.
Pork Dumplings: Serve pork dumplings on the side.
BBQ Pork Ribs: Make it a meal with BBQ pork ribs.
Vegetable Spring Rolls: Fresh vegetable spring rolls pair well with this cucumber salad.
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Asian Cucumber Salad
Ingredients
- 2 large cucumbers thinly sliced
- ¼ cup red onion thinly sliced (optional)
- 2 Tablespoons toasted sesame seeds
- 2 Tablespoons fresh cilantro chopped (optional)
- 2 Tablespoons rice vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 clove garlic minced
- ½ teaspoon red pepper flakes adjust to taste
- Salt and pepper to taste
Instructions
- Wash the cucumbers thoroughly and peel them if desired. You can leave some skin on for added texture and color.
- Slice the cucumbers thinly using a sharp knife or a mandoline slicer. If you prefer, you can also cut them into bite-sized pieces or use a spiralizer for a different presentation.
- If using red onion, thinly slice it and add it to the cucumbers.
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes. Stir until well combined.
- Taste the dressing and adjust the flavors by adding more honey for sweetness, soy sauce for saltiness, or red pepper flakes for heat. Set the dressing aside.
- Place the sliced cucumbers (and red onion if used) in a large mixing bowl.
- Pour the dressing over the cucumbers and toss gently to coat them evenly. Be careful not to break the cucumber slices.
- Let the salad sit for about 10-15 minutes to allow the flavors to meld together. The cucumbers will also slightly soften during this time.
- While the salad is marinating, toast the sesame seeds in a dry skillet over medium heat. Stir constantly until they turn golden brown and release a nutty aroma. This should take about 2-3 minutes. Be cautious as sesame seeds can burn quickly.
- Remove the toasted sesame seeds from the skillet and let them cool.
- After the cucumbers have marinated, give the salad a final toss.
- Sprinkle the toasted sesame seeds and chopped cilantro (if using) over the top of the salad.
- Season with salt and pepper to taste.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
