Easy Asian Cucumber Salad Recipe
Introduction
This Easy Asian Cucumber Salad is a refreshing and flavorful side dish that comes together in minutes. Crisp cucumbers tossed in a tangy, garlicky dressing make it perfect for summer meals or as a light appetizer.
Ingredients
- 4 cups very thinly sliced cucumber
- 1 tablespoon minced garlic
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar monkfruit
- 1 teaspoon chili garlic sauce
- Optional toppings: green onions, sesame seeds, peanuts
Instructions
- Step 1: Combine the minced garlic, rice vinegar, soy sauce, toasted sesame oil, brown sugar monkfruit, and chili garlic sauce in a jar. Shake well to mix. If needed, heat the sauce for 10 seconds to help the sweetener dissolve fully.
- Step 2: Pour the dressing over the thinly sliced cucumbers and toss gently to coat. Add optional toppings like sesame seeds, chopped green onions, and peanuts for extra texture and flavor.
Tips & Variations
- For an extra crunch, refrigerate the cucumbers in ice water for 10 minutes before slicing.
- Substitute regular sugar if brown sugar monkfruit is unavailable.
- Add fresh herbs like cilantro or mint for a brighter twist.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers are best enjoyed fresh, as they may become watery if stored too long. Toss before serving to redistribute the dressing. This salad is not ideal for reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of monkfruit sweetener?
Yes, regular brown sugar or white sugar can be used as a substitute. Adjust the sweetness to your preference.
How thin should the cucumbers be sliced?
The cucumbers should be very thinly sliced, about 1/8 inch thick or less, to ensure they absorb the dressing well and provide the best texture.
PrintEasy Asian Cucumber Salad Recipe
This Easy Asian Cucumber Salad is a refreshing, light side dish bursting with bright flavors from rice vinegar, soy sauce, and a touch of sweetness balanced with chili garlic heat. Perfect for a quick snack or a complement to your favorite Asian-inspired meals, it features thinly sliced cucumbers dressed in a tangy, savory, and slightly spicy dressing with optional crunchy toppings for added texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Salad
- 4 cups very thinly sliced cucumber
Dressing
- 1 tablespoon minced garlic
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar monkfruit
- 1 teaspoon chili garlic sauce
Optional Toppings
- Green onions, sliced
- Sesame seeds
- Chopped peanuts
Instructions
- Prepare the dressing: Combine minced garlic, rice vinegar, soy sauce, toasted sesame oil, brown sugar monkfruit, and chili garlic sauce in a jar. Shake well until all ingredients are thoroughly mixed. If the sweetener does not dissolve easily, gently heat the sauce for about 10 seconds to help it dissolve fully.
- Toss the salad: Pour the prepared dressing over the very thinly sliced cucumbers. Toss the cucumbers gently to evenly coat them with the dressing.
- Add optional toppings: If desired, sprinkle green onions, sesame seeds, and chopped peanuts on top of the salad for extra flavor and crunch.
Notes
- Use a sharp knife or mandoline for very thin cucumber slices for best texture.
- Adjust chili garlic sauce to taste for desired spiciness.
- The salad tastes best if chilled for 10-15 minutes before serving to allow flavors to meld.
- For a lower sodium option, use low-sodium soy sauce.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Keywords: Asian cucumber salad, cucumber salad, easy cucumber salad, no cook salad, side dish, refreshing salad, vegan salad
