Our Asian Cucumber Salad Recipe gets you started creating an Asian Cucumber Salad. It’s a journey into the heart of refreshing, crisp flavors that are both simple and profound. This salad, with its roots in various Asian cuisines, offers a cool, tangy, and slightly spicy taste that pairs wonderfully with a wide range of dishes. This is our #1 easy Asian food recipe.
Below is a detailed recipe that not only guides you through the making of this delightful salad but also explores the nuances of its ingredients and preparation. Let’s embark on this culinary adventure.
Asian Cucumber Salad Recipe Ingredients
- Cucumbers: 1 1/2 pounds of thin-skinned cucumbers (Persian, Turkish, or English) are ideal for their crisp texture and minimal bitterness.
- Salt: 1/2 teaspoon to draw out the water from the cucumbers, enhancing the salad’s flavor.
- Scallions: 4-5, finely sliced, add a mild, oniony crunch.
- Ginger: 1 teaspoon, grated, for its warm, spicy kick.
- Garlic: 1 clove, finely minced, to introduce a pungent depth.
- Rice Vinegar: 1/4 cup for a sweet and tangy base.
- Soy Sauce: 1 tablespoon, or substitute with Bragg’s Liquid Amino Acid or Coconut amino acid for a savory umami flavor.
- Toasted Sesame Oil: 1 tablespoon for a nutty, rich aroma.
- Maple Syrup: 1 tablespoon (or honey, or sugar) to balance the acidity with sweetness.
- Red Chili Paste: 1 teaspoon (or sriracha, both optional) for heat. Adjust to taste.
- Toasted Sesame Seeds: 1-2 tablespoons for a crunchy, nutty garnish.
Preparation Time Estimates:
- Prep Time: 15 minutes
- Resting Time: 20 minutes (optional but recommended)
- Total Time: 35 minutes
Instructions:
- Prepare the Cucumbers:
- Begin by washing your cucumbers thoroughly. Using the tines of a fork, score the cucumbers lengthwise. This technique allows the dressing to adhere better to the cucumbers, ensuring each bite is flavorful.
- Slice the cucumbers thinly, about 1/8 inch thick. A mandoline slicer can be very helpful here for consistent thickness.
- Place the sliced cucumbers in a large mixing bowl and sprinkle with the 1/2 teaspoon of salt. Toss gently to ensure the slices are evenly coated. Let them sit for about 20 minutes. This step helps draw out excess water, concentrating the flavors.
- Prepare the Dressing:
- While the cucumbers are resting, prepare the dressing. In a small bowl, combine the rice vinegar, soy sauce, toasted sesame oil, and maple syrup. Grate the ginger and garlic directly into the bowl to capture all their juices. Add the red chili paste, starting with a teaspoon and adjusting according to your heat preference.
- Whisk the ingredients together until well combined. Taste and adjust the seasoning, adding more soy sauce for saltiness, maple syrup for sweetness, or chili paste for heat as needed.
- Combine and Marinate:
- After the cucumbers have rested, drain any excess liquid from the bowl. Do not rinse them, as you want to keep the slight saltiness.
- Add the finely sliced scallions to the cucumbers.
- Pour the dressing over the cucumber and scallions. Toss gently but thoroughly, ensuring each cucumber slice is coated in the dressing.
- Sprinkle toasted sesame seeds over the salad and toss again. The sesame seeds not only add a delightful crunch but also enhance the salad’s visual appeal.
- Chill and Serve:
- For the best flavor, let the salad chill in the refrigerator for at least 10 minutes before serving. This allows the flavors to meld together beautifully.
- This salad is best enjoyed the same day it is made but can be kept in the refrigerator for up to 3 days. Note that the cucumbers will soften over time.
Serving Suggestions:
This Asian Cucumber Salad is incredibly versatile. Serve it alongside grilled meats, as part of a sushi dinner, or with a bowl of steaming hot rice for a simple yet satisfying meal. It’s also a perfect addition to a picnic or potluck, offering a refreshing contrast to heavier dishes.
Variations:
Feel free to experiment with additional ingredients based on your taste preferences or to match the salad with specific cuisines:
- Thai Version: Add crushed roasted peanuts, fish sauce, and lime juice or tamarind to replace some of the vinegar.
- Korean Version: Incorporate Gochujang, cilantro, and extra ginger and garlic for a deeper flavor profile.
- Japanese Version: Simplify by omitting the garlic and chili paste, and consider adding chive blossoms for a delicate onion flavor.
This Asian Cucumber Salad is more than just a side dish; it’s a celebration of flavors and textures that can elevate any meal. Enjoy the process of making it, and don’t hesitate to make it your own by adjusting the ingredients to suit your palate.
Here are three delightful online recipes for Asian Cucumber Salad that you might enjoy exploring:
- Feasting at Home’s Asian Cucumber Salad: Sylvia Fountaine offers a refreshing and versatile Asian Cucumber Salad recipe that’s vegan and gluten-free. It features ingredients like rice vinegar, sesame, ginger, garlic, and chili paste for a cool and refreshing taste. Perfect for pairing with various dishes.
- WellPlated’s Asian Cucumber Salad: This quick recipe is made with rice vinegar, soy sauce, and sesame oil, boasting the best Asian cucumber salad dressing. It’s a simple yet flavorful addition to any meal.
- RecipeTin Eats’ Spicy Asian Cucumber Salad: For those who enjoy a bit of heat, this salad comes with a dressing that includes rice vinegar, soy sauce, sesame oil, and a hint of spice. It’s a vibrant side dish that promises to awaken your taste buds.
Each of these recipes offers a unique take on the classic Asian Cucumber Salad, allowing you to explore different flavors and textures. Whether you prefer a mild, refreshing taste or a spicy kick, there’s a recipe here to suit your preferences.
