Asian Cucumber Salad is a refreshing and flavorful dish commonly found in Asian cuisine, particularly in Chinese, Japanese, Korean, and Thai cooking. Here’s a basic recipe for you to try:
Ingredients:
- 2 large cucumbers, preferably English cucumbers
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar (adjust to taste)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Red pepper flakes (optional)
- Salt, to taste
Instructions:
- Prepare the Cucumbers: Wash the cucumbers thoroughly. If using regular cucumbers with thick skins, you may want to peel them partially or entirely. Slice the cucumbers thinly, either with a knife or a mandoline. If you prefer, you can also cut them into thin strips or use a spiralizer for a different presentation.
- Make the Dressing: In a small bowl, combine rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger. Whisk until the sugar is dissolved and all ingredients are well combined. Taste and adjust the seasoning if necessary.
- Combine Ingredients: In a large mixing bowl, add the sliced cucumbers. Pour the dressing over the cucumbers and toss gently to coat evenly.
- Chill and Marinate: Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. You can also let it marinate for longer, even overnight, for a more intense flavor.
- Serve: Just before serving, sprinkle toasted sesame seeds, sliced green onions, and red pepper flakes (if using) over the salad. Taste and adjust seasoning with salt if necessary. Give it a final toss and serve chilled.
- Optional Garnishes: You can customize your Asian Cucumber Salad with additional garnishes such as chopped cilantro, chopped peanuts or cashews, or thinly sliced chili peppers for extra heat.
Enjoy your Asian Cucumber Salad as a refreshing side dish or accompaniment to Asian-inspired main courses like grilled meats, stir-fries, or sushi.
