Refreshing Asian Cucumber Salad
A crisp and tangy side dish featuring thinly sliced cucumbers dressed in a vibrant Asian-style vinaigrette with soy, rice vinegar, sesame oil, garlic, ginger, and chili—refreshing, quick, and flavorful.
Equipment
- Mixing Bowl
- Sharp knife or mandoline slicer
- Strainer or paper towels (optional, for draining)
Ingredients
Ingredients
- 2 cucumbers English or Persian thinly sliced
- 1–2 green onions sliced
- 2 tbsp rice vinegar
- 1 tbsp soy sauce (or tamari) for gluten-free option
- 1 tsp sesame oil
- 1 tsp sugar or honey to halve sweetness
- 1 clove garlic minced (optional)
- 1 tsp ginger grated or minced (optional)
- 1 tsp chili flakes or chili oil optional, to taste
- toasted sesame seeds for garnish
- cilantro or mint chopped, optional
Instructions
- Thinly slice cucumbers using a mandoline or sharp knife. Optional: lightly salt and drain them for 10–15 minutes for extra crunch.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and chili (if using).
- Add cucumbers and green onions to the dressing and toss gently to coat evenly.
- Let salad chill in the fridge for 10 minutes if time allows, to let flavors meld. Otherwise serve immediately.
- Garnish with sesame seeds and cilantro or mint before serving.
Notes
This light and flavorful salad is a great companion to grilled dishes or heavy mains. It can be stored in the fridge for 1–2 days, but it’s best enjoyed crisp and fresh. Many variations exist—adjust sugar, vinegar, or spice to suit your taste.:contentReference[oaicite:0]{index=0}