Experience the perfect balance of crunch and zest with this Asian cucumber salad recipe. Bursting with flavor, this dish is not only quick to prepare but also a refreshing addition to any meal. Ideal for summer gatherings or as a light side, it showcases the versatility of cucumbers paired with a tangy, savory dressing. Let’s dive into the ingredients and steps to create this delightful salad!
Ingredients
- 2 large cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 teaspoon chili flakes (optional)
- 1/4 cup chopped cilantro
- 1/4 cup sliced radishes
- Sesame seeds for garnishing
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and no cooking is required.
Nutritional Value
Each serving (1/4 of the salad) contains approximately 100 calories, 5g fat, 10g carbohydrates, and 2g protein. This is for one person, providing a light and healthy side dish.
Step-by-Step Cooking Process
- Wash and peel the cucumbers if desired.
- Slice the cucumbers thinly and place them in a large bowl.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic.
- Add chili flakes to the dressing if you prefer some heat.
- Pour the dressing over the sliced cucumbers.
- Toss gently to ensure all cucumber slices are coated well.
- Mix in chopped cilantro and sliced radishes.
- Let the salad sit for 5-10 minutes for flavors to meld.
- Sprinkle sesame seeds on top before serving.
- Serve chilled or at room temperature for the best taste.
Alternative Ingredients
You can substitute rice vinegar with apple cider vinegar for a slightly different flavor. Additionally, feel free to use different herbs like mint or basil instead of cilantro for a unique twist.
Serving and Pairings
This Asian cucumber salad pairs wonderfully with grilled meats, seafood dishes, or as a refreshing side for Asian-inspired meals. It also complements rice or noodle dishes beautifully.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but it can be kept chilled. Avoid freezing as the cucumbers may become mushy upon thawing.
Cooking Mistakes
- Don’t slice cucumbers too thick; they should be thin for optimal flavor absorption.
- Avoid over-marinating the salad, as it can become soggy.
- Don’t skip the sugar; it balances the acidity of the dressing.
- Ensure all ingredients are fresh for the best taste.
- Don’t forget to taste and adjust seasoning before serving.
Helpful Tips
- Use English cucumbers for a less bitter taste.
- Chill the salad for at least 30 minutes before serving for enhanced flavors.
- Add sliced bell peppers for extra color and crunch.
- Experiment with different types of vinegar for varied flavors.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, it’s best to add the dressing just before serving to keep the cucumbers crisp.
What can I add for more protein?
You can add cooked shrimp, chicken, or tofu to the salad for added protein, making it a more complete meal.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce, this salad can be enjoyed by those on a gluten-free diet.
Can I use other vegetables?
Absolutely! Feel free to incorporate other crunchy veggies like carrots or bell peppers for added texture and flavor.
How long does the salad last?
The salad will last for about 2 days in the refrigerator, but it’s best enjoyed fresh for optimal taste and texture.
Conclusion
This Asian cucumber salad recipe is a perfect blend of flavors and textures, making it a delightful addition to any meal. Easy to prepare and refreshing, it captures the essence of Asian cuisine in every bite. Enjoy it as a side or make it the star of your meal!
Asian Cucumber Salad Recipe
Ingredients
- 2 large cucumbers
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 garlic clove minced
- 1 teaspoon chili flakes optional
- 1/4 cup chopped cilantro
- 1/4 cup sliced radishes
- Sesame seeds for garnishing
Instructions
- Wash and peel the cucumbers if desired.
- Slice the cucumbers thinly and place them in a large bowl.
- In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and minced garlic.
- Add chili flakes to the dressing if you prefer some heat.
- Pour the dressing over the sliced cucumbers.
- Toss gently to ensure all cucumber slices are coated well.
- Mix in chopped cilantro and sliced radishes.
- Let the salad sit for 5-10 minutes for flavors to meld.
- Sprinkle sesame seeds on top before serving.
- Serve chilled or at room temperature for the best taste.
