Asian Cucumber Salad
User Reviews
5
Asian Cucumber Salad
Description
The Asian Cucumber Salad features large, thinly sliced English cucumbers tossed with chopped cilantro in a dressing of rice vinegar, soy sauce, sesame oil, minced fresh garlic, and red pepper flakes. The dressing adds a savory tang with a hint of spiciness that complements the cucumber's crisp texture. This salad is gently mixed and then chilled for 30 minutes to let the flavors infuse and the cucumber slices absorb the dressing without becoming soggy.
Its cool, bright character makes it a refreshing accompaniment for grilled meats or heavier dishes, bringing a light contrast to the meal. The use of sesame oil and fresh garlic gives a subtle depth without overpowering the fresh vegetables.
The recipe notes suggest that regular cucumbers may be substituted if seedless varieties are unavailable, and toasted sesame seeds or thinly sliced red onions can be added for variation. Rice vinegar can be replaced with white wine vinegar if needed, but distilled white vinegar is too acidic. Leftovers keep well refrigerated for 2 to 3 days and should be tossed again before serving to redistribute the dressing.
Ingredients
Dressing:
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or a gluten-free alternative, reduced sodium
- 1 tablespoon sesame oil
- ½ teaspoon garlic minced, fresh
- ¼ teaspoon red pepper flakes
Salad:
- 2 cucumber large, thinly sliced (1 pound, English
- ¼ cup cilantro chopped
Instructions
- In a salad bowl, whisk together the dressing ingredients (rice vinegar, soy sauce, sesame oil, garlic, and red pepper flakes).
- Add the sliced cucumbers and cilantro.
- Gently mix to coat the vegetables in the dressing.
- Cover and let the salad rest in the fridge for 30 minutes while you make the rest of your meal. Mix again and serve.
Notes
- Regular cucumbers can be used if seedless English cucumbers are unavailable.
- To vary the salad, add ¼ cup thinly sliced red onions or a teaspoon of toasted sesame seeds on top.
- If rice vinegar is not available, substitute with white wine vinegar, but avoid distilled white vinegar due to acidity.
- Allow the salad to chill in the refrigerator for 30 minutes before serving to enhance flavor melding.
- Store leftovers in an airtight container in the fridge for 2 to 3 days and toss gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 49kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 146mg | 6% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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