Crunchy Asian-Inspired Cucumber Salad is my go-to dish when summer hits. I love how quickly it comes together, and it’s always a hit at picnics and barbecues. The first time I made this salad, I was looking for something refreshing and light. With just a few ingredients like cucumbers, garlic, and cilantro, I knew I could create something special. The vibrant flavors from the tangy dressing and the crunch of the cucumbers instantly made it a favorite in my house. Every bite of this Crunchy Asian-Inspired Cucumber Salad bursts with summer freshness!
Easy to Prepare
Making Crunchy Asian-Inspired Cucumber Salad is super easy! I start by washing the cucumbers and then gently smashing them with a knife. This step creates beautiful cracks that soak up all the delicious dressing. After chopping the cucumbers into bite-sized pieces, I whisk together soy sauce, rice vinegar, and sesame oil. It takes only a few minutes to prepare, which is perfect for busy days. I mix in minced garlic and a dash of chili oil to give it a zesty kick. It’s such a simple process, but it makes a big difference in flavor.
A Summer Staple
This Crunchy Asian-Inspired Cucumber Salad is the ideal side dish for any summer meal. I love serving it with grilled chicken or tofu. It’s also great on its own as a snack! The crunchy cucumbers combined with the aromatic garlic and fresh cilantro make each bite refreshing. Sometimes, I sprinkle some toasted sesame seeds on top for extra texture and a little nutty flavor. Every time I prepare it, I am reminded of the sunny days spent outdoors, surrounded by friends and laughter.
Flavorful and Versatile
What I adore most about Crunchy Asian-Inspired Cucumber Salad is how versatile it is. You can customize it to your taste by adding radishes or bell peppers for an extra crunch. If I’m in the mood for something spicier, I simply add more chili oil or red pepper flakes. This salad always finds its way onto my table during summer gatherings. It’s a colorful, healthy addition to any meal, and it keeps well in the fridge for those late-night cravings. I can’t wait to share it with my family and friends again!
Table of Contents
Chef’s Notes- Crunchy Asian-Inspired Cucumber Salad
- Choosing Cucumbers: Opt for seedless cucumbers (like English cucumbers) for a smoother texture and less bitterness. If using regular cucumbers, consider peeling them if the skin is tough.
- Smashed Cucumbers: Gently crushing the cucumbers not only enhances their flavor absorption but also adds a delightful texture. Don’t overdo it; just enough to create cracks is perfect!
- Flavor Infusion: Allow the dressing to sit for a couple of minutes after mixing. This helps the flavors meld, resulting in a more vibrant taste.
- Customizable Heat: For those who enjoy a bit of spice, adjust the amount of chili oil according to your preference. Alternatively, add fresh sliced chilies or a sprinkle of red pepper flakes for an extra kick.
- Storage Tips: To maintain the salad’s crispness, store the dressing and salad separately if you plan to serve it later. Combine them just before serving for the best texture.
- Add-Ins: Feel free to get creative by adding other ingredients like thinly sliced radishes, bell peppers, or even diced avocados for extra flavor and crunch.
- Serving Suggestions: This salad pairs wonderfully with grilled meats, seafood, or as a refreshing side to spicy dishes, making it a versatile addition to any meal.
Crunchy Asian-Inspired Cucumber Salad
4
10
minutes0
minutes71
kcal10
minutesExperience the ultimate summer refreshment with our Crunchy Asian-Inspired Cucumber Salad! Bursting with vibrant flavors from a tangy dressing, aromatic garlic, and fresh cilantro, this salad is both light and satisfying. Perfect as a side dish or a healthy snack, it’s quick to prepare in just 10 minutes. Whether you’re grilling, picnicking, or simply craving something crisp and flavorful, this recipe will become your go-to favorite. Bring a taste of Asia to your table with this easy, delicious, and customizable cucumber salad that everyone will love!
Ingredients
- Fresh Produce
2 medium-sized seedless cucumbers weighing approximately 1 to 1.5 pounds each
- Herbs and Aromatics
a small handful fresh cilantro leaves finely chopped
2 to 4 cloves garlic minced
- Seasonings
1 tsp kosher salt
2 ½ tsp granulated sugar
- Condiments and Oils
3 tsp light tamari or gluten-free soy sauce
1 ½ tbsp rice vinegar
2 tsp toasted sesame oil
1 to 2 tsp chili-infused oil optional
- Garnish
2 tsp toasted sesame seeds
- Alternative Ingredients:
Light soy sauce: substitute with tamari or coconut aminos for a gluten-free option
Sesame oil: replace with olive oil for a milder flavor
Rice vinegar: use apple cider vinegar or white vinegar instead
Sugar: exchange for honey or maple syrup
Chili oil: substitute with sriracha or omit for less heat
Cilantro: replace with parsley if allergic or if you prefer a different herb
Directions
- Prepare Cucumbers – Begin by thoroughly washing the cucumbers and patting them dry with a clean kitchen towel. Using a large chef’s knife, gently crush each cucumber to create natural cracks, allowing the seasoning to penetrate better. This step should take about 5 minutes.
- Make Dressing – In a mixing bowl, combine kosher salt, granulated sugar, toasted sesame oil, light tamari sauce, and rice vinegar. Whisk the mixture until the sugar and salt are fully dissolved, ensuring a smooth and well-blended dressing. Set the dressing aside to allow the flavors to meld, approximately 2 minutes.
- Assemble Salad – Cut the smashed cucumbers into bite-sized pieces at a 45-degree angle. In a large salad bowl, combine the cucumber pieces with the prepared dressing, minced garlic, and chili oil if using. Toss everything thoroughly to ensure even coating, which should take another 3 minutes.
- Garnish and Serve – Sprinkle toasted sesame seeds and freshly chopped cilantro over the salad for added texture and flavor. Optionally, for a different oil flavor, you can heat a tablespoon of oil and drizzle it over the salad instead of using chili oil. Serve immediately to enjoy the fresh, crunchy texture of the cucumbers.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
Notes
- Ensure the cucumbers are thoroughly dried before smashing to help the dressing adhere better. For added crunch, consider incorporating thinly sliced radishes or bell peppers. This salad pairs wonderfully with grilled meats, tofu dishes, or as a refreshing side during summer barbecues. If you prefer a spicier kick, feel free to increase the amount of chili oil or add some red pepper flakes. To maintain the crispness of the cucumbers, store the salad and dressing separately and combine them just before serving.
Nutrition Facts
- Calories: 71kcal
- Carbohydrates: 9g
- Protein: 2g
- Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 837mg
- Potassium: 240mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 292IU
- Vitamin C: 5mg
- Calcium: 36mg
- Iron: 1mg
FAQs- Crunchy Asian-Inspired Cucumber Salad
Can I make this salad ahead of time?
Yes, you can prepare the cucumbers and dressing in advance, but it’s best to combine them just before serving to keep the cucumbers crisp.
What if I don’t have rice vinegar?
You can substitute rice vinegar with apple cider vinegar or white vinegar. Adjust the quantity to taste, as these alternatives can be more acidic.
Is this salad vegan-friendly?
Absolutely! All ingredients in this recipe are plant-based, making it suitable for vegan diets.
How can I make this salad gluten-free?
To make it gluten-free, use light tamari instead of soy sauce. Always check the labels on other packaged ingredients as well.
Can I use other herbs instead of cilantro?
Yes! If you’re not a fan of cilantro or have allergies, you can replace it with parsley or green onions for a different flavor profile.
