On a hot summer day, I wanted something cool and light. That’s when I found Asian cucumber salad. It’s made with crunchy cucumbers and a tangy dressing.
As I mixed the ingredients, I felt like I was in a lively street market. The smells of spices and fresh veggies woke up my senses. This salad became my go-to for summer, with or without grilled chicken.
Let’s make our own refreshing salad together. It’s perfect for any warm day!
Why You’ll Love This Asian Cucumber Salad
I love this Asian cucumber salad for its simple taste and bright flavors. It’s crunchy and fresh, perfect for summer. Plus, it’s ready in just 20 minutes, great for family dinners or parties.
This salad is perfect for meal prep, staying fresh for up to three days. It’s easy to make on busy days. You can also change it up with different ingredients, keeping it exciting. Every bite is a burst of cool, refreshing taste that’s perfect for summer.
Simple Ingredients for Your Salad
To make this Asian cucumber salad, I pick a few easy ingredients. The main thing is 1 1/2 pounds of thin cucumbers. These include English, Turkish, or Persian types. They make the salad crunchy and fresh.
I use 1/4 cup of seasoned rice vinegar for a tangy taste. Then, I add 1 tablespoon of toasted sesame oil for a rich flavor. For a savory touch, I put in 1 tablespoon of soy sauce or gluten-free tamari.
For sweetness, I add 1 tablespoon of maple syrup or honey. I choose how sweet it should be.
Freshness is important, so I add 1 clove of minced garlic and some grated ginger. I also sprinkle in thinly sliced scallions. For extra heat or texture, you can add chili paste or sesame seeds. This makes it great for vegetarians.
How to Make Asian Cucumber Salad: Step-by-Step Instructions
Making this Asian cucumber salad is fun and easy. First, slice the cucumbers thinly. Use a fork to score them. This helps the dressing stick better.
Then, sprinkle salt on the cucumber slices. Let them sit in a strainer for 20 minutes. This makes the salad crispier.
While waiting, I make the dressing. In a big bowl, I mix rice vinegar, soy sauce, and sesame oil. I also add maple syrup, minced garlic, grated ginger, and chili paste for heat.
After the cucumbers have sat for a bit, I strain them. Then, I add them to the bowl. I toss in green onions and sesame seeds. This coats each cucumber slice with flavor.
I let the salad chill in the fridge for 30 minutes. This lets the flavors mix well. Serve it fresh, but it stays good for three days.
Serving Tips for Maximum Enjoyment
When you serve this salad, how you present it matters a lot. I like to add extra sesame seeds or thinly sliced scallions on top. It looks good and tastes great.
Serving it cold makes it a refreshing side dish. It goes well with grilled chicken, tofu, or fish. It’s also good with Asian dishes like fried rice and spring rolls.
To make sure every bite is tasty, I toss it lightly before serving. This spreads the dressing evenly. It makes eating it a joy.
Storage Tips to Keep Your Salad Fresh
To keep my Asian cucumber salad fresh, I use a few key tips. I store it in an airtight container in the fridge. This keeps the cucumbers crisp, making the salad a great side dish.
The salad stays fresh for a couple of days. But, if I salt it, it lasts up to three days. If there’s extra liquid, I drain it before serving. This keeps the salad’s flavors bright and the texture right.
For longer storage, I keep the dressing separate. Mixing it in just before serving keeps the cucumbers crunchy. These tips help my salad stay fresh and delicious for longer.
