East Asian Cucumber Salad It’s made with pantry staples. it isspicy, salty, spicy, sweet, light, easy and super rich.
If you love home cooked takeaway for dinner then you might like firecracker shrimp, teriyaki chicken legs, Thai Chicken Curry Soup, Fried rice with mushrooms either Honey Sriracha Chicken.
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Asian Cucumber Salad
A simple recipe, nothing boring or bland that will make you fall in love. It contains sliced cucumbers seasoned with a sweet, tangy and tangy dressing, hitting all the aromatic notes – a fantastic combination! It’s quick, easy, light, delicious, and doesn’t use any special ingredients, so it can be easily prepared at home.
Salads are generally associated with summer barbecues or luck. But this no-bake recipe is perfect served year-round as an easy appetizer or dinner side dish with your favorite Asian-inspired dishes like egg fried rice, curried carrot soup, and chicken stir fry with green beans.
It is believed to originate from Germany or Poland, but is also extremely popular in Asian countries such as India, Japan, Thailand, and Korea. Our favorite part is that this version is made without dairy, onion, dill, or mayonnaise, making it a healthier option.
There are two main styles: creamy and vinegar based! This Asian-inspired recipe falls under the vinegar category and features a flavor-rich combination of ingredients that is as delicious as a sauce.
The secret to this salad recipe is to salt the vegetables. Cucumbers contain 95% water, so by salting them we extract the excess water, intensifying the flavor before seasoning them with the dressing. It also doesn’t water down the seasoning.
Sprinkle sliced vegetables generously with salt and toss to coat, draining excess water after about 15 minutes. This process is the main secret.
The key to making a great salad is in the dressing. It’s spicy, sweet, garlicky, salty, with a hint of tartness, so every bite is bursting with flavors like toasted sesame oil, soy, and rice vinegar.
The sugar adds sweetness helps balance the hot pepper flakes and cayenne pepper. The saltiness of the soybeans and the flavor of the rice vinegar are combined with the subtle garlic notes of the garlic powder without being over the top. Toasted sesame seeds add texture and a slight crunch.
The best cucumbers to use
Use thin-skinned varieties such as English, Persian, or Turkish, for minimal bitterness, best flavor, and minimal tender seeds. Waxy ones will work in a pinch, but they need to be peeled off first. Japanese mini also works well.
If you’re using a weathered type like the American variety, be sure to remove the skin with a spoon.
To peel or not to peel?
This is a personal preference. We love the color contrast and skin texture when using thin-skinned varieties like the English Persian variety.
Although the skin is fully edible, it may not agree with all of them causing some digestive problems.
HOW TO CUT?
Several American recipes call for thin slices when paired with a sour cream or mayonnaise-based dressing. We prefer the thicker slices for this recipe as they are shredded before cutting. This helps keep them from wilting too much in the vinegar-based sauce.
How about leftovers?
This recipe only uses one large cucumber, so you won’t end up with leftovers. It’s best when fresh because the salt in the dressing will absorb the moisture and make it soggy if it’s refrigerated for a day or more.
- Cucumber – I prefer to use large English varieties because they have fewer seeds, plus their skin is thinner and more tender.
- Rice vinegar – Sweet and delicately sweet, it is a must for authentic Asian dishes.
- sugar – White sugar helps balance the spiciness and adds a wonderful flavor.
- chili in pieces – Adds texture and flavor.
- Sesame oil – Toasted sesame oil adds a bold nutty flavor.
- Soy sauce – Regular soy sauce. Use tamari to make it gluten free.
- Garlic powder – Adds a subtle garlic flavor.
- Cayenne pepper – Adds a spicy touch.
- Sesame seeds – Use roasted white sesame seeds.
PRO TIPS FOR SUCCESS
- In a hurry? Shred and chop the vegetables, sauté the salt and season with the hot sauce, let sit for 5-10 minutes, then serve.
- refrigerate leftovers and serve in less than 2 hours.
- Use thin-skinned cucumbers like the English or Persian variety.
Here are some of my favorite ways to customize the recipe:
- Thai – Top with chopped roasted peanuts and use lemon juice instead of rice vinegar.
- Korean – Use Taekyung chili powder and gochugaru chili flakes instead of cayenne chili flakes.
- Japanese – Sprinkle with toasted nori to decorate.
HOW TO DO?
Below you will find the full recipe with detailed instructions, but here is a simple description of how to prepare it.
- Start by lightly pounding the vegetables with a meat mallet or heavy flat-bottomed saucepan. Cut into thick slices and then pour them into a bowl and let sit for about 15 minutes.
- Drain excess salted water, then season with combined dressing.
What to accompany with this salad?
This salad makes a tasty appetizer, snack, or side dish when served with salsa. Here are some pairing tips:
CAN YOU NEXT?
This recipe should be served immediately. The dressing can be made ahead of time (add chili flakes and cayenne pepper just before serving so it doesn’t get too spicy) and refrigerate for up to 2 days.
HOW LONG WILL THIS LAST?
We recommend eating it immediately or refrigerating it for a couple of hours before serving. We do not recommend storing longer.
Other spicy snacks to try:
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1/2 tablespoon soy sauce
1/2 tablespoon sugar, white
1/2 tablespoon of rice vinegar
1 teaspoon white sesame seeds, toasted
1 teaspoon red pepper flakes
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
1. Wash and dry the cucumber. Place the cucumber on a cutting board and lightly mash along its length with a meat mallet, the flat side of a large knife, or by hand, until slightly broken.
2. Cut into 1/2-inch-thick slices, transfer to a large bowl, and gently mix in the salt, until well blended. Let sit for 10-15 minutes and in the meantime prepare the dressing.
3. Add all the ingredients for the dressing to a small bowl or jar and stir until the sugar has dissolved.
4. Drain all excess water from cucumber, then add dressing, until well coated. Serve after about 5 minutes.
In a hurry? Shred and chop the vegetables, sauté the salt and season with the hot sauce, let sit for 5-10 minutes, then serve.
refrigerate leftovers and serve in less than 2 hours.
Use thin-skinned cucumbers like the English or Persian variety.
Amount per proportion:
Calories: 32totally fat: 1 gramSaturated fats: 0 gramsTrans fat: 0 gramsUnsaturated fats: 1 gramCholesterol: 0 milligramsSodium: 503 milligramscarbohydrates: 5 gramsFiber: 1 gramSugar: 3gProtein: 1 gram
I am not a registered dietitian or nutritionist. Information is an online calculator product such as Nutrifox.com, although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates and not construed as a guarantee. Various factors, such as the types of products or brands purchased, manufacturing, and how ingredients are processed, change the nutritional information of any recipe. Also, different online calculators give different results based on their actual algorithms. In no event will Kitchen at Hoskins be liable for any loss or damage resulting from reliance on nutritional information. To get the most accurate nutritional information on a given recipe, you should calculate the nutritional information for the actual ingredients used in your recipe, using your favorite nutrition calculator. You are solely responsible for all decisions related to your health and for ensuring that all nutritional information provided is accurate.
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