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- 2 large cucumbers, thinly sliced - 1 teaspoon salt - 1 tablespoon sugar - 3 tablespoons rice vinegar - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 clove garlic, minced - 1 tablespoon fresh ginger, grated - 2 green onions, finely sliced - 1 tablespoon sesame seeds, toasted - Fresh cilantro leaves for garnish Cucumbers are the star of this salad. They add a crisp, refreshing bite. They are low in calories and high in water. This makes them a great choice for hydration. Salt helps draw out water from cucumbers. This keeps the salad crunchy. Sugar balances the flavor and enhances sweetness. Rice vinegar adds tang and brightness. Soy sauce brings a savory depth. Sesame oil gives a rich, nutty taste. Garlic and ginger add zing and warmth. Green onions provide a mild onion flavor. Toasted sesame seeds add crunch and a nutty touch. Fresh cilantro gives a burst of freshness. You can swap cucumbers for zucchini if needed. Zucchini offers a similar crunch. For a sweeter touch, try honey instead of sugar. If you want a gluten-free option, use tamari instead of soy sauce. For a milder flavor, skip the garlic or use a pinch of garlic powder. You can also add chopped bell peppers or carrots for color. They will add more nutrients and a nice crunch. {{ingredient_image_1}} First, grab your two large cucumbers. Thinly slice them into rounds. Place the slices in a colander. Sprinkle one teaspoon of salt over the cucumbers. This step helps draw out the excess water. Let them sit for about 15 minutes. This makes the salad crispier. After 15 minutes, rinse the cucumbers under cold water. Pat them dry with paper towels. Drying is key to prevent a soggy salad. Now, let’s make the dressing. In a separate bowl, add one tablespoon of sugar. Pour in three tablespoons of rice vinegar. Then, add one tablespoon of soy sauce. Follow this with one tablespoon of sesame oil. Mince one clove of garlic and grate one tablespoon of fresh ginger. Add these to the bowl. Whisk everything together until the sugar dissolves completely. This dressing packs a punch of flavor! Take your dry cucumbers and place them into the bowl with the dressing. Toss the cucumber slices well to coat them evenly. Next, slice two green onions finely and add them to the bowl. Then, sprinkle one tablespoon of toasted sesame seeds on top. Mix gently to combine all the ingredients. Let the salad sit for about 10 minutes. This helps the flavors meld together. Serve chilled or at room temperature. Top with fresh cilantro leaves for a vibrant finish. Enjoy your crunchy, fresh salad! To get that great crunch in your salad, start with fresh cucumbers. Choose firm, shiny cucumbers without soft spots. Thinly slice them for the best texture. Sprinkle salt on the slices and let them sit in a colander for 15 minutes. This step pulls out extra water. Rinse the slices well and pat them dry. This makes your salad crisp and refreshing. Timing matters when mixing your salad. After making the dressing, add the cucumbers right away. Toss them well to coat each slice. The cucumbers soak up the flavors better this way. Let the salad sit for 10 minutes before serving. This resting time allows the flavors to blend, making every bite tasty. When mixing your salad, be gentle. You want to keep the cucumber slices whole. Add the green onions and sesame seeds last. This keeps them crunchy and bright. Serve the salad chilled or at room temperature. Garnish with fresh cilantro for a pop of color. This adds not only looks but also a fresh taste. Enjoy your salad as a side dish or a light snack! Pro Tips Salting the Cucumbers: Salting the cucumbers not only helps draw out excess moisture but also enhances their crunchiness. Don't skip this step for the best texture! Adjusting Sweetness: Depending on your taste preference, feel free to adjust the sugar in the dressing. For a tangier flavor, reduce the sugar slightly. Serving Temperature: This salad tastes best when served chilled. Consider making it ahead of time and letting it sit in the refrigerator for an hour before serving. Garnish Variation: While cilantro adds a fresh touch, you can also experiment with other herbs like mint or basil for a unique flavor profile! {{image_2}} To make this salad a full meal, add protein. Good choices include grilled chicken, shrimp, or tofu. Each option adds flavor and texture. Just chop them into bite-sized pieces and mix them in. You get a satisfying dish that fills you up. It also makes the salad more nutritious. Want some heat? You can add chili for a spicy kick. Fresh chili peppers work well. Slice them thin and toss them in with the cucumbers. If you prefer a milder flavor, use chili oil. Just a drizzle will give you warmth without overpowering the dish. Adjust the amount based on your taste. You can switch up the dressing for new tastes. Try adding lime juice instead of rice vinegar. Or use peanut sauce for a creamy twist. You can also mix in some fish sauce for a deeper umami flavor. Each dressing gives the salad a unique flair. Experiment until you find your favorite! After you enjoy your salad, you may have some left. To store it, use an airtight container. Keep it in the fridge. This will keep your Asian cucumber salad fresh for up to three days. If the salad seems watery, you can drain excess liquid before serving. To keep the salad fresh, store the cucumbers and dressing separately if possible. Mix them just before serving. If you mix them too early, the cucumbers will release water. This can make the salad soggy. You want that nice crunch! You do not need to reheat this salad. It tastes best cold or at room temperature. If you forget to chill it, place it in the fridge for about 30 minutes. This will enhance the flavors and make it refreshing. I recommend using English cucumbers or Persian cucumbers. They have fewer seeds and a thin skin. This makes them crispier and less bitter. Their texture holds up well in the salad. You can use regular cucumbers, but they may taste watery. Yes, you can prepare this salad ahead of time. Just make sure to store it in the fridge. The flavors blend well and taste even better after a few hours. However, if you plan to serve it later, keep the dressing separate. This keeps the cucumbers crunchy. Asian Cucumber Salad is low in calories and high in nutrients. Cucumbers are full of water, which helps keep you hydrated. They also provide fiber for good digestion. The garlic and ginger add immune-boosting properties. Plus, sesame oil is rich in healthy fats. Overall, this salad is a great choice for a fresh and healthy dish. Asian cucumber salad offers a refreshing and healthy dish that’s easy to prepare. We covered key ingredients, steps to make it, and tips for the perfect crunch. You can adapt the recipe with protein, spices, or dressings to suit your taste. Storing leftovers properly keeps your salad fresh for later enjoyment. With the answers to common questions, you now have the tools to enjoy this dish anytime. Dive in, experiment, and make this salad your own!

Crispy Asian Cucumber Salad

A refreshing and crunchy salad with a tangy dressing.
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Asian
Servings 4
Calories 50 kcal

Ingredients
  

  • 2 large cucumbers, thinly sliced
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions finely sliced
  • 1 tablespoon sesame seeds, toasted
  • to taste fresh cilantro leaves for garnish

Instructions
 

  • Start by placing the thinly sliced cucumbers in a colander and sprinkle them with salt. Let them sit for about 15 minutes to draw out excess water.
  • After 15 minutes, rinse the cucumbers under cold water and pat them dry with paper towels.
  • In a separate mixing bowl, combine the sugar, rice vinegar, soy sauce, sesame oil, minced garlic, and grated ginger. Whisk until the sugar dissolves completely.
  • Add the cucumbers to the bowl with the dressing and toss well to coat all slices thoroughly.
  • Stir in the sliced green onions and toasted sesame seeds. Mix gently to combine.
  • Let the salad sit for about 10 minutes to allow the flavors to meld.
  • Serve chilled or at room temperature, garnished with fresh cilantro leaves on top.

Notes

Letting the salad sit allows the flavors to meld together.
Keyword Asian, cucumber, salad