Asian Cucumber Salad
This Asian Cucumber Salad is the perfect summer dish, bursting with fresh flavors and a delightful crunch. Crisp cucumbers are complemented by a zesty dressing, making it a must-try for any meal. Perfect as a side dish or a light lunch, you'll want to make this refreshing salad tonight!
Equipment
- Chef's Knife
Ingredients
- 7-8 small cucumbers small cucumbers
- 1 tablespoon salt
- 4 scallions scallions
- 1 teaspoon soy sauce
- 2 teaspoons rice vinegar
- 1.5 teaspoons sugar
- 1/3 cup chili oil
- 1 tablespoon sesame oil
- as needed chili flakes
Instructions
- Start with the cucumbers. You can either cut them into chunks or create a spiral shape. To achieve the spiral effect, place your cucumber over two chopsticks and cut at a 45-degree angle in half-inch intervals. This will give you a unique presentation that’s both fun and delicious.
- Once you have your cucumbers prepared, it’s time to salt them. Generously sprinkle the salt over the cucumbers and let them sit for about 10 to 15 minutes. This step is crucial as it helps remove excess moisture, keeping your salad crunchy and delightful.
- After salting, pat dry the cucumbers to remove any excess water. This ensures that your salad won’t turn soggy and retains that satisfying crunch.
- Next, place the prepared cucumbers in a large bowl. Add the chopped scallions to the bowl, followed by the soy sauce, rice vinegar, sugar, chili oil, and sesame oil. Each of these ingredients contributes to a beautiful blend of flavors.
- Mix everything together gently but thoroughly. You want the flavors to coat the cucumbers evenly, so toss them well until every piece is nicely dressed.
- If you like a bit of heat, sprinkle some chili flakes over the top. Adjust the amount according to your taste preference.
- This salad can be served immediately, but if you have time, letting it sit for a while allows the flavors to meld beautifully. You can also store it in the refrigerator for up to two hours before serving.
- When serving, give the salad a final toss and taste for seasoning. Adjust with more soy sauce or vinegar if needed.
- Enjoy your Asian Cucumber Salad right away, and relish in the compliments you'll receive!
Notes
Make sure you have the right type of cucumbers for this recipe. Seedless is key. Other than that, any type would work. However for the spiral cut, you'll need the Persian small cucumbers.
If you don't want that spiral shape, cut the cucumbers into 1 inch chunks and smash them. Alternatively you can ust smash them into irregular chunks.
You can also use a fork to scrape the skin off and make dents for the dressing to seep in.
Salting the cucumbers is KEY to crisp salad!
Dress the salad and keep it in the fridge for up to 2 hours before serving if you want the flavors to blend in.
We recommend enjoying this Asian cucumber salad the same day as it loses some of it's crisp texture with time. The flavors will be amazing with time, but the texture will be compromised. The salad can be stored in the fridge for up to 3 days.
It's a great side dish for MANY meals.