Description
Cool cucumber slices dance with tangy sesame dressing in this Asian Cucumber Salad, delivering crisp refreshment and bold flavors. Sharp herbs and zesty spices create a quick, irresistible side dish you’ll crave alongside grilled meats or as a light summer starter.
Ingredients
Scale
Cucumbers:
- 2 medium cucumbers
- 0.5 tsp salt
Dressing:
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey
Garnish and Additional Ingredients:
- 2 green onions
- 1 tbsp sesame seeds
- 0.5 red chili pepper
- 1 clove garlic
- 0.25 cup chopped cilantro
Instructions
- Wash cucumbers thoroughly and pat dry with paper towels to remove excess moisture.
- Slice cucumbers into thin, diagonal pieces using a sharp knife, creating elegant, bite-sized segments.
- Sprinkle salt over cucumber slices and let them rest for 10 minutes to draw out excess water, ensuring a crisp texture.
- Finely mince garlic and red chili pepper, preparing them for the vibrant dressing.
- In a separate mixing bowl, whisk together rice vinegar, soy sauce, sesame oil, and honey until the dressing is smooth and well-combined.
- Drain any liquid released by the cucumber slices and transfer them to a serving bowl.
- Pour the prepared dressing over the cucumber slices, gently tossing to ensure even coating.
- Chop green onions and cilantro into fine pieces for garnish.
- Sprinkle sesame seeds, chopped green onions, and cilantro over the dressed cucumber salad.
- Chill the salad for 15 minutes before serving to allow flavors to meld and enhance the overall taste profile.
- Serve cold as a refreshing side dish or light appetizer, enjoying the crisp and tangy flavor combination.
Notes
- Drain cucumbers thoroughly to prevent watery salad and maintain a crisp, refreshing texture.
- Adjust spice levels by controlling the amount of red chili pepper, making it mild or fiery based on personal preference.
- Use Persian or English cucumbers for a sweeter, less seedy result that enhances the salad’s delicate flavor profile.
- Transform this dish into a vegan-friendly option by substituting honey with agave nectar or maple syrup while keeping its authentic Asian-inspired taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: None
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 90
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg