Asian Cucumbers
User Reviews
5
Asian Cucumbers
Description
Asian Cucumbers combines thin-skinned cucumbers, sliced into crescent shapes, with a simple dressing blending rice vinegar, soy sauce, minced garlic, sesame oil, and red chili flakes. The cucumbers are first salted and sugared, then refrigerated to drain excess water and intensify their crunch. This step ensures the salad avoids sogginess and holds a satisfying texture.
The dressing delivers a balanced profile of bright acidity from the vinegar and lime, the umami depth from soy sauce, warmth from garlic and chili flakes, and nutty aroma from toasted sesame oil. Garnishing with fresh minced cilantro and toasted sesame seeds adds freshness and a subtle crunch. The salad is refreshing, mildly spicy, and suitable as a cool accompaniment to warm or fried dishes.
The recipe yields about 3 cups, enough for six half-cup servings. Leftovers keep well for a few days refrigerated, allowing the flavors to meld further. For a milder version, deseed the jalapeno peppers used in the dressing. Prepping the cucumbers a day ahead improves moisture removal and flavor development.
Ingredients
For draining the cucumbers:
- 2 pounds cucumber such as English (2 large or 4 medium) or Persian (8 to 10 mini, see note 1, thin-skinned
- 1 tablespoon salt
- 1 tablespoon granulated sugar
For assembling the salad:
- 1 1/2 tablespoons rice vinegar
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons granulated sugar
- 1/2 teaspoon red chili flakes or to taste
- salt
- cilantro for garnish, fresh, minced
- sesame seeds for garnish (see note 2, toasted
Instructions
To drain the cucumbers:
- Cut cucumbers in half lengthwise and then slice into 1/4-inch crescent (half circle) slices. In the bottom of a colander set over a bowl (to catch liquid), add the cucumber slices. Sprinkle with salt and sugar, then toss to combine.
- Place in the refrigerator and let drain for at least 30 minutes or up to 4 hours. Rinse and pat dry.
To assemble the salad:
- In a small bowl, whisk together rice vinegar, garlic, sesame oil, soy sauce, sugar, red pepper flakes, and salt to taste.
- Shake the colander of cucumbers well to drain off any remaining liquid, then transfer to a serving bowl. Drizzle with the dressing and toss to combine. Garnish with fresh cilantro and sesame seeds.
Notes
- Use thin-skinned cucumbers like English or Persian for best texture; peel standard cucumbers before slicing.
- Toast sesame seeds in a hot skillet for 3–5 minutes until fragrant and golden; cool before garnishing.
- This recipe makes about 3 cups, providing six ½-cup servings.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- For better flavor and texture, slice and salt the cucumbers a day ahead and drain thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1/2 cup each)
Amount Per Serving
Calories 60 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 60kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1280mg | 53% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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