This Asian cucumber salad is a vibrant and flavorful dish that brings together the perfect balance of tangy, spicy, and savory elements. The crisp cucumber slices are lightly salted to remove excess moisture, then tossed with a zesty dressing made from rice vinegar, soy sauce, and a hint of sriracha for just the right amount of heat. Fresh ginger and garlic elevate the flavor, creating a bright, aromatic base that perfectly complements the coolness of the cucumbers. Topped with sesame seeds for an added crunch, this salad is not only refreshing but also satisfying. Whether you're serving it as a side dish for grilled meats, a light appetizer, or a snack on its own, this Asian cucumber salad is quick and easy to make, and bursting with delicious flavors that will add a unique touch to any meal.
Asian Cucumber Salad Ingredients:
- 5 medium cucumbers, sliced
- ½ cup spring onions, sliced
- ¼ cup rice vinegar
- ¼ teaspoon salt
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 2 tablespoon soy sauce
- 1 teaspoon sriracha
- 2 teaspoon sesame seeds (for sprinkling)
- 1 tablespoon sesame oil
Instructions:
- Start by slicing the cucumbers and placing them in a colander. Sprinkle the cucumbers with salt and let them sit for about 10 minutes. This helps to draw out any excess water. After 10 minutes, gently squeeze the cucumbers to remove any remaining moisture.
- Transfer the cucumbers to a large bowl and top with the spring onions, rice vinegar, grated ginger, minced garlic, brown sugar, soy sauce, sesame oil, and sriracha.
- Toss everything together until the ingredients are well combined, and the cucumbers are coated with the flavorful dressing.
- Sprinkle sesame seeds over the salad for a finishing touch and serve!
Try my Cuban Salad!
