Asian Cucumber Salad
User Reviews
5
Asian Cucumber Salad
Description
The Asian Cucumber Salad relies on thinly sliced cucumbers and onions to create a crisp, fresh base. Salting the cucumbers helps remove water, preventing dilution of the flavors. The dressing combines seasoned rice vinegar with sesame oil, oyster sauce, ground ginger, and fresh dill, producing a complex tangy, slightly sweet, and savory flavor profile. Toasted sesame seeds provide texture and a mild toasted aroma. The ingredients are carefully combined to ensure the cucumbers remain crunchy while absorbing the dressing.
This salad pairs well with grilled or fried dishes and can lighten rich meals with its crisp tang. It can be served chilled or slightly chilled for maximum refreshing effect. Modifying the ingredients like using vegetarian oyster sauce or dried dill offers flexibility without losing the essential flavor balance.
Peeling regular cucumbers is recommended if English or Japanese varieties are unavailable, as their skins are tougher. Sweating the cucumbers for at least 30 minutes helps maintain a good texture and prevent watery salad. A mandoline slicer is useful for thin, even slices, but careful hand slicing works as well.
Ingredients
- 2 cucumber English or Japanese, approximately 6 cups, large
- 2 teaspoons kosher salt
- 1/2 white onion about 1 1/2 cups, or vidalia onion
- 1/3 cup seasoned rice vinegar
- 1/2 teaspoons ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce or vegetarian oyster sauce
- 1 tablespoon sesame seeds toasted, optional
- 1 tablespoon dill fresh, minced
Instructions
- Slice cucumbers as thinly as possible (with mandoline or by hand). Place a colander either in a clean sink or over a bowl. Layer the cucumbers in a single(ish) layer in the colander, or on paper towels or clean kitchen linen, and sprinkle with salt. Let sweat for at least 30 minutes to release excess liquid.
- Use mandoline to slice 1/2 of a large white onion in thin half circles and add to a medium sized bowl.
- Optional: Heat a small saute pan over medium heat. Add sesame seeds and toast for 1 -2 minutes stirring constantly so they don't burn.
- In a small bowl add rice vinegar, sesame oil, ginger, oyster sauce, and dill and mix well.
- After 30 minutes of sweating, transfer cucumbers to a colander and rinse off excess salt and liquid. Shake off excess water and then gently press with paper towels or a clean dry kitchen linen to remove excess liquid.
- Add cucumbers to the bowl with the onions. Pour over vinegar dressing and mix well. Sprinkle with sesame seeds. Cover and refrigerate for about 10 minutes and then serve and enjoy!
Notes
- Use English or Japanese cucumbers for best texture; peel regular cucumbers due to tougher skin.
- A vegetarian oyster sauce can substitute standard oyster sauce to maintain umami flavor.
- Fresh dill adds the best flavor, but you can substitute 1 teaspoon dried dill if needed.
- Salting and sweating cucumbers reduces excess moisture, keeping the salad crisp and flavorful.
- Mandoline slicing helps achieve consistently thin cucumber slices but is not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 77kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1290mg | 54% |
| Potassium | 257mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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