This refreshing Asian Cucumber Salad is a perfect balance of sweet, tangy, and savory flavors. It’s an easy and healthy side dish that pairs well with many Asian-inspired meals.
📋 Ingredients:
- 🥒 2 large cucumbers, thinly sliced
- 🧅 1/4 red onion, thinly sliced
- 🌿 2 tablespoons fresh cilantro, chopped
- 🌶️ 1 tablespoon sesame seeds (optional)
- 🥕 1 small carrot, julienned (optional)
For the Dressing:
- 🥢 1/4 cup rice vinegar
- 🍯 2 tablespoons soy sauce
- 🍯 1 tablespoon honey or sugar
- 🌿 1 tablespoon sesame oil
- 🌶️ 1 teaspoon red pepper flakes (optional, for heat)
- 🧄 2 cloves garlic, minced
- 🌿 1 teaspoon fresh ginger, grated
📝 Directions:
- Prepare the Cucumbers:
- Slice the cucumbers thinly using a knife or mandoline. If the cucumbers are particularly watery, you can sprinkle them with a bit of salt and let them sit in a colander for 10 minutes, then rinse and pat dry.
- Combine the Vegetables:
- In a large bowl, combine the sliced cucumbers, red onion, chopped cilantro, and julienned carrot (if using).
- Make the Dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, honey or sugar, sesame oil, red pepper flakes (if using), minced garlic, and grated ginger until well combined.
- Toss the Salad:
- Pour the dressing over the cucumber mixture and toss to coat everything evenly.
- Chill and Serve:
- Let the salad chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
- Before serving, sprinkle with sesame seeds (if using) and give it one final toss.
Preparation time: 15 minutes
Chilling Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 80 kcal per serving
💡 Notes:
- This salad can be made a few hours in advance and stored in the refrigerator. It may become more flavorful as it sits, but the cucumbers will release more water over time.
- For added protein, you can sprinkle some chopped peanuts or cashews on top before serving.
- This salad pairs well with dishes like grilled chicken, teriyaki salmon, or any stir-fry.