Description
Asian cucumber salad recipe brings together the best elements of Korean and Chinese cucumber preparations, creating a dish that’s both incredibly refreshing and surprisingly complex in flavor. The beauty lies in its simplicity – just a handful of ingredients come together to create something that tastes like it took hours to perfect.
Ingredients
For the Salad:
- 2 large English cucumbers (about 2 pounds), or 4-5 regular cucumbers
- 2 teaspoons kosher salt
- 1 medium carrot, julienned (optional, for color)
- 2 green onions, thinly sliced on the diagonal
For the Dressing:
- 3 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1–2 teaspoons chili flakes (gochugaru preferred, or red pepper flakes)
- 1 teaspoon toasted sesame seeds
Garnish:
- Additional sesame seeds
- Fresh cilantro leaves (optional)
Substitution Notes:
- For gluten-free: Use tamari instead of soy sauce
- For lower sodium: Reduce soy sauce and salt by half
- For milder heat: Start with ½ teaspoon chili flakes
- Vinegar alternatives: Apple cider vinegar works well, though it changes the flavor slightly
Instructions
Wash and dry your cucumbers thoroughly. Using a sharp knife or mandoline slicer, cut the cucumbers into thin rounds, about ⅛-inch thick. If using regular cucumbers with thick skins or large seeds, peel them first and remove the seeds with a spoon. Place the sliced cucumbers in a large bowl and toss with kosher salt. Let them sit for 20-30 minutes – this draws out excess water and concentrates the cucumber flavor while creating the perfect texture.
While the cucumbers are salting, whisk together rice vinegar, sesame oil, soy sauce, and sugar in a small bowl until the sugar completely dissolves. Add the minced garlic, grated ginger, and chili flakes. Taste and adjust – the dressing should be balanced between sweet, salty, and tangy with a gentle heat that builds slowly.
After salting, you’ll notice the cucumbers have released quite a bit of water. Drain them in a fine-mesh strainer, then gently press them with clean hands or wrap in a clean kitchen towel and squeeze gently to remove excess moisture. This step is crucial for preventing a watery salad.
Return the drained cucumbers to a clean bowl. Add the julienned carrot and sliced green onions. Pour the dressing over the vegetables and toss gently but thoroughly, ensuring every piece is coated. Sprinkle with toasted sesame seeds and toss once more.
Let the Asian cucumber salad sit for 10-15 minutes before serving to allow the flavors to meld. Give it a final toss and taste for seasoning – add more chili flakes for heat, a pinch of sugar for sweetness, or a splash more vinegar for tang. Garnish with additional sesame seeds and fresh cilantro if desired.
Nutrition
- Calories: 45-55
- Sodium: 300-400mg
- Fat: 3-4g
- Carbohydrates: 6-8g
- Protein: 1-2g