Can I use other types of cucumbers for this Asian cucumber salad?

Yes, while English cucumbers are the preferred choice for their crisp texture, you can also use garden cucumbers, mini cucumbers, or Persian cucumbers. Just be sure to peel the skin if it’s too thick and remove the seeds if they are large.

How do I make the salad less watery?

To avoid a watery salad, salt the cucumbers and let them sit for 15-20 minutes to draw out excess moisture. Afterward, rinse and pat them dry before adding them to the dressing. This ensures the salad stays crisp and crunchy.

Can I make this salad ahead of time?

Yes, the salad can be made ahead, but it's best to wait to add the cucumbers until just before serving to maintain their crispness. You can prepare the dressing in advance and refrigerate it until you're ready to assemble the salad.

How spicy is this Asian cucumber salad?

The spice level of this salad is adjustable. Red pepper flakes add a moderate amount of heat, but if you prefer less spice, you can reduce or omit them altogether. For a milder version, try using paprika or even a splash of hot sauce for a different kind of heat.

Asian Cucumber Salad – 5 Simple Ingredients for a Crunchy Side

Name: Asian Cucumber Salad
Prep time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 tablespoons rice vinegar; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon sesame oil; 1 teaspoon red pepper flakes; 1 tablespoon minced garlic; 1 tablespoon sesame seeds; ¼ teaspoon salt; 3 medium cucumbers, thinly sliced; 2 to 3 tablespoons chopped roasted peanuts; 3 green onions, thinly sliced for garnish

Description

Asian cucumber salad is a light, crunchy, and flavorful dish that combines fresh cucumbers with a tangy and slightly spicy dressing. With its crunchy texture from the cucumbers and roasted peanuts, it’s the perfect refreshing side dish for any meal. The sweet, savory, and spicy dressing adds the perfect balance of flavors, making it a popular choice for summer barbecues, potlucks, or a quick weeknight meal.

Ingredients

Scale

2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon red pepper flakes
1 tablespoon minced garlic
1 tablespoon sesame seeds
¼ teaspoon salt
3 medium cucumbers, thinly sliced
2 to 3 tablespoons chopped roasted peanuts
3 green onions, thinly sliced for garnish

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Instructions

In a small mixing bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, red pepper flakes, minced garlic, sesame seeds, and salt to taste.
Slice the cucumbers thinly and add them to a large bowl.
Sprinkle the cucumbers with a bit of salt and let them sit for 15-20 minutes to draw out excess moisture. Rinse and pat dry.
Pour the dressing over the cucumbers and toss to coat.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Before serving, sprinkle chopped peanuts over the salad and garnish with thinly sliced green onions.
Enjoy your fresh and crunchy Asian cucumber salad!

Notes

To reduce the water content of the cucumbers, always salt and let them rest before adding to the salad.
If you prefer a milder version, reduce or omit the red pepper flakes.
The salad tastes best when served fresh, but you can make the dressing ahead of time and add cucumbers right before serving.
If using a different type of cucumber (like garden cucumbers), make sure to peel them and remove any tough seeds.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: Mixing
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 117
Sugar: 7g
Sodium: 432mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg