Go Back
- cucumbers - rice vinegar - soy sauce - sesame oil - honey or maple syrup - grated ginger - minced garlic - green onions - red pepper flakes - sesame seeds - fresh cilantro To make a great Asian cucumber salad, you need fresh and crisp cucumbers. I love using two large cucumbers for this recipe. They add a nice crunch and vibrant color. Next, you will need rice vinegar, which gives the salad its tangy flavor. Soy sauce adds a savory touch. Sesame oil brings in a rich, nutty taste. If you like some sweetness, add honey or maple syrup. Grated ginger and minced garlic give a nice kick to the dressing. Green onions add freshness and a pop of color. If you want a little heat, use red pepper flakes. Top it all off with sesame seeds and fresh cilantro for that perfect finish. - Mixing bowl - Whisk - Knife and cutting board You only need a few tools to make this salad. A mixing bowl works well for combining the ingredients. A whisk helps blend the dressing smoothly. Use a knife and cutting board to slice the cucumbers and chop the green onions. Having the right tools makes cooking more enjoyable. It helps you work faster and with ease. With these ingredients and tools, you're ready to create a delicious Asian cucumber salad that shines bright on any summer table. Check out the Full Recipe for more details! To make the perfect Asian cucumber salad, start with the cucumbers. Use a sharp knife to slice them thinly. You can make rounds or half-moons. Thin slices soak up the dressing better and taste great. Next, let’s make the dressing. In a bowl, combine rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes. Whisk until it blends well. This dressing gives the salad its fresh, tangy flavor. Now it’s time to toss the cucumbers with the dressing. Pour the dressing over the cucumbers in your mixing bowl. Use tongs or a spoon to mix everything gently. Ensure the cucumbers are coated evenly. Marinating is key! Let the salad sit for at least 15 minutes at room temperature. If you have time, chill it in the fridge for up to an hour. This allows the flavors to meld and enhances the taste. The salad is best served chilled. This keeps it refreshing on hot summer days. For a beautiful presentation, serve the salad in a clear bowl. This way, the bright greens and colorful toppings shine. Before serving, sprinkle sesame seeds on top. Add fresh cilantro for a pop of color and flavor. This simple touch makes your dish more appealing and fun! For the complete details, check the Full Recipe. Marination time matters. Let your salad sit for at least 15 minutes. This helps the flavors mix well. If you want more spice, add extra red pepper flakes. For sweetness, use more honey or maple syrup. These small tweaks make a big difference. Avoid over-mixing the salad. Gently toss the cucumbers with the dressing. This keeps them crisp. Also, be careful with dressing amounts. Too much dressing can drown the salad. Aim for a light coating, just enough to enhance the flavors. {{image_2}} For a vegan option, you can swap honey with maple syrup. This change keeps the sweet flavor while making it plant-based. If you want a low-sodium alternative, try using coconut aminos instead of soy sauce. It adds a nice taste without all the salt. You can add other vegetables like bell peppers or carrots. These add color and crunch to the salad. For a more filling meal, consider adding proteins like cooked chicken, shrimp, or tofu. These options make the dish heartier and great for lunch or dinner. Feel free to experiment and create your own version of this salad. It’s all about making it yours! For the full recipe, check the Asian Cucumber Delight section. To keep your Asian Cucumber Salad fresh, store any leftovers in an airtight container. Make sure the container is sealed tight to prevent air from getting in. This way, the flavors stay strong and the cucumbers remain crisp. You should eat the salad within three days for the best taste. After that, the cucumbers may get mushy. Freezing cucumbers can change their texture. Fresh cucumbers do not freeze well, as they become watery. Instead, refrigerate your salad. In the fridge, it can last about three days. If you want to make the salad ahead, prepare the dressing and cucumbers separately. Mix them together just before serving for the best crunch. For the full recipe, check out the Asian Cucumber Delight! You can use tamari or coconut aminos as a great alternative. Tamari has a similar taste and is often gluten-free. Coconut aminos offer a sweeter flavor and is also gluten-free. Both options keep your salad tasty! Yes, you can prepare this salad in advance. Chop the cucumbers and mix the dressing a day before. Store the cucumbers and dressing separately. When ready to serve, combine them. This keeps the cucumbers crisp and fresh. Yes, Asian Cucumber Salad can be gluten-free. Just use tamari or coconut aminos instead of soy sauce. Make sure to check the labels for any hidden gluten. This way, everyone can enjoy this refreshing dish! This blog covered how to make a tasty Asian Cucumber Salad. We discussed key ingredients like cucumbers and ginger. You learned the right kitchen tools and step-by-step instructions for preparation and mixing. I shared tips for enhancing flavor and mistakes to avoid. Variations let you customize the salad to your taste. Lastly, we talked about the best storage methods. Enjoy this fresh salad with all your meals! It's easy, tasty, and healthy.

Asian Cucumber Salad

Discover a refreshing twist on summer salads with this Asian Cucumber Delight! This easy recipe combines crisp cucumbers with a flavorful dressing of rice vinegar, soy sauce, honey, and spices. Perfect as a side dish or a light snack, it’s simple to make and can be prepped in just 10 minutes. Click through to explore this delicious and healthy recipe that’s sure to impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

2 large cucumbers, thinly sliced

1/4 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon honey (or maple syrup for a vegan option)

1 teaspoon grated ginger

1 clove garlic, minced

2 green onions, chopped

1/4 teaspoon red pepper flakes (adjust for spice)

1 tablespoon sesame seeds

Fresh cilantro for garnish

Instructions
 

Start by slicing the cucumbers into thin rounds or half-moons, depending on your preference, and place them in a large mixing bowl.

    In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and red pepper flakes until well combined.

      Pour the dressing over the cucumbers, making sure they are evenly coated.

        Add the chopped green onions and gently toss everything together.

          Allow the salad to marinate for at least 15 minutes at room temperature or up to 1 hour in the refrigerator for deeper flavor.

            Before serving, sprinkle sesame seeds on top and garnish with fresh cilantro.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4