A quick, flavorful, and refreshing side dish that’s a staple in Asian cuisine! This Asian Cucumber Salad is not only a feast for your eyes but also a delight for your palate, featuring a vibrant mix of flavors and textures.
This recipe is Budget, Gluten-Free (if using gluten-free soy sauce), Vegan, Dairy-Free, and Quick, with the main ingredient being Cucumber.
Perfect for those who are looking for a light and nutritious salad, this dish is guaranteed to bring a burst of freshness to any meal. The combination of savory, spicy, and slightly sweet flavors makes it an addictive treat you won’t get enough of!
Asian Cucumber Salad Recipe
The best part about this salad is its quick and simple preparation, which doesn’t compromise on taste or nutrition.
Preparation
- Place a cucumber between two chopsticks and make thin diagonal slices on the top. Flip and repeat on the other side.
- Cut the cucumber into halves.
- Place the sliced cucumbers in a large bowl.
Dressing
- In a small bowl, mix the sesame oil, soy sauce, rice vinegar, and gochujang paste.
- Add in the minced garlic, red pepper flakes, salt, and sugar. Stir to combine.
Assembling the Salad
- Sprinkle the sesame seeds over the cucumbers.
- Pour the dressing over the cucumbers.
- Gently toss to combine.
Asian Cucumber Salad
This Asian Cucumber Salad is a quick and delightful dish, rich in flavors from sesame oil, soy sauce, and gochujang paste. Ideal as a refreshing side dish or a palate cleanser between courses.
Servings and How Many People
This recipe serves 4-6 people.
Equipment
- Large bowl
- Small bowl
- Chopsticks or knife
Ingredients
- 4 Cucumbers thinly sliced
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp Sesame Seeds
- 1-2 cloves Minced Garlic
- 1 tbsp Red Pepper Flakes
- 1 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tsp Gochujang Paste
Instructions
- Prepare the Cucumbers: Place a cucumber between two chopsticks and make thin diagonal slices on both sides. Cut into halves and transfer to a large bowl.
- Prepare the Dressing: In a small bowl, mix the sesame oil, soy sauce, rice vinegar, gochujang paste, minced garlic, red pepper flakes, salt, and sugar.
- Assemble the Salad: Sprinkle sesame seeds over the sliced cucumbers. Pour the prepared dressing over and gently toss to combine.
Notes
- If you find the salad too spicy, you can reduce the amount of red pepper flakes and gochujang paste.
- If you prefer a gluten-free version, use gluten-free soy sauce.
- The salad can be eaten immediately but also tastes great after marinating for 20-30 minutes.
- Enjoy your cooking and the delicious Asian Cucumber Salad!