What types of cucumbers work best in this salad?

Persian cucumbers are ideal for this salad due to their crisp texture and mild flavor. Their thin skin means they don’t require peeling, and they’re less bitter than some other varieties. However, English cucumbers are also a great substitute if Persian cucumbers are unavailable.

Can I prepare this salad in advance?

Yes, you can prepare the salad a few hours in advance. Just make sure to drain excess moisture before serving to keep the cucumbers crisp. Refrigerating them in an airtight container will maintain their freshness until it's time to serve.

Is this salad vegan-friendly?

Absolutely! Easy Asian Cucumber Salad is completely plant-based. The dressing uses ingredients like soy sauce and sesame oil, making it suitable for vegans and vegetarians.

How can I store leftovers?

Leftovers can be stored in an airtight container kept in the refrigerator for up to two days. However, for the best flavor and texture, it's recommended to consume the salad fresh.

What could I add to this salad for more texture?

For added texture, consider incorporating crushed peanuts, sesame seeds, or even diced bell peppers. These additions not only enhance the crunch but also add layers of flavor to the salad.

Easy Asian Cucumber Salad: 5 Steps To Crisp Perfection

Ingredients

Scale

5 Persian cucumbers
1/2 tsp salt
1/2 tbsp sesame oil
3/4 tbsp light soy sauce
1/2-1 tbsp sugar
3/4 tbsp rice vinegar
1 tbsp chili oil
1/2 tbsp sesame seeds
1/2 tbsp garlic

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Instructions

Rinse Persian cucumbers under cool running water. Slice at an angle for oval pieces.
Toss the cucumber slices with salt in a mixing bowl and let sit for 20 minutes.
Drain and rinse the cucumbers to wash away excess salt. Return to the bowl.
Pour in sesame oil, light soy sauce, sugar, rice vinegar, and chili oil. Mix gently with sesame seeds and minced garlic until combined.
Serve chilled for the best flavor and crunch.

Notes

Cool the cucumbers before serving for optimal crunch. Adjust the sweetness by using honey instead of sugar if preferred.

Author: benjamin_scott
Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No Cooking Required
Cuisine: Asian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 80
Sugar: 4g
Sodium: 250mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg