Asian Cucumber Salad Recipe – Asian Special
This asian cucumber salad is a quick side dish that brings refreshing crunch and bright flavors to your table. Sliced cucumbers are drained, then tossed in a tangy dressing made with rice vinegar, sesame oil, garlic, ginger, and a hint of sweetness. It’s the perfect make-ahead salad—light, vibrant, and ready in under an hour to elevate any meal.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
Asian Cucumber Salad Ingredients :
- 2 cucumbers, halved lengthwise, seeded, and sliced
- 2 teaspoons of salt
- 1/2 cup of rice vinegar
- 1/4 cup of white sugar
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced fresh ginger root
- 1 tablespoon of sesame seeds
- 4 fresh red chili peppers, sliced
How To Make Asian Cucumber Salad :
Place cucumber slices in a colander and sprinkle with salt. Allow them to drain for 1 hour.
Whisk together vinegar and sugar until the sugar dissolves. Add sesame oil, garlic, ginger, and sesame seeds; mix well.
Rinse the salt off the cucumber slices by running them under cold water. Transfer them to a large bowl along with the sliced red chili peppers. Pour the dressing over the vegetables and toss gently to coat. Serve immediately.
Recipe Notes:
Draining Time: Let the cucumber slices drain for a full 1 hour after salting to ensure a crisp, non-soggy salad.
Vinegar and Sugar Ratio: A balanced blend of ½ cup rice vinegar to ¼ cup white sugar gives the dressing its signature tang and subtle sweetness.
Chill Before Serving: Rinse and toss the cucumbers with the dressing, then chill slightly—this helps flavors meld and keeps the salad refreshing.
Serving Suggestions: Ideal alongside spicy mains, grilled meats, or as a crisp contrast in a lunchbox—this salad adds brightness and texture wherever it’s served.
