Why You'll Love It
- - It comes together in under 15 minutes.
- - Fresh crunch with every bite.
- - Light yet satisfying, no heavy cream.
- - Versatile – pair with grilled fish or tofu.
*"The flavors are so bright, I could eat this every day!"*
Essential Ingredient Guide
- Cucumbers: Choose seedless English cucumbers for firm texture; slice thinly on a mandoline.
- Rice vinegar: Provides gentle acidity; try a low‑sodium version for a cleaner taste.
- Sesame oil: Adds a nutty warmth; a little goes a long way.
- Fresh ginger: Grated finely for a subtle zing that awakens the palate.
- Lime juice: Brightens the dressing and balances sweetness.
- Honey: Just a touch to mellow the acidity without overt sweetness.
Complete Cooking Process
-
Ingredient Readiness:
Wash cucumbers, trim ends, and slice into half‑moon ribbons; grate ginger and zest the lime.
-
Flavor Development:
Whisk together vinegar, sesame oil, lime juice, honey, soy sauce, and ginger; let sit a few minutes.
-
Texture Control:
Toss cucumbers gently with the dressing, allowing the thin slices to absorb flavor without wilting.
-
Finishing Touches:
sprinkle toasted sesame seeds and chopped cilantro just before serving.
-
Serving Timing:
Best enjoyed within an hour so the cucumbers stay crisp and the dressing stays lively.
- Salt the cucumber ribbons lightly and let drain 10 minutes for extra crunch.
- Use a light soy sauce to keep the salt level gentle.
- Add a pinch of red‑pepper flakes if you like a hint of heat.
- Serve chilled for maximum refreshment.
Pro Tips
I’ve found that a brief rest after tossing lets the flavors meld without the cucumbers getting soggy. Imagine the cool bite followed by a whisper of sesame – it’s almost meditative. So, take a moment, let the salad sit, then serve with a smile.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Slice cucumbers uniformly for even dressing.
- Taste the dressing before adding salt.
- Add herbs at the end to keep them bright.
Frequently Asked Questions
→ Can I use regular cucumbers?
Yes, but seedless English cucumbers give a firmer bite and fewer watery pockets.
→ How long can the salad sit?
About 2 hours in the fridge; after that the cucumbers may soften.
→ Is there a vegan version?
Absolutely – the recipe is already plant‑based; just ensure the soy sauce is gluten‑free if needed.
→ What if I don’t have sesame oil?
A light drizzle of neutral oil plus a pinch of toasted sesame seeds works fine.
→ Can I add protein?
Sure, grilled shrimp or sliced tofu make a lovely addition.
→ What other herbs work?
Mint, Thai basil, or even a little dill can change the profile nicely.
Chef's Tips
If you prefer a sweeter note, increase honey by a half teaspoon.,For extra crunch, add thinly sliced radish.,Adjust salt level after tasting the dressing.
Nutrition Facts
per serving
80
Calories
2g
Protein
10g
Carbs
4g
Fat
Taste Profile
Bright, refreshing with a gentle tang
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Less salty, slightly sweeter – reduce honey a touch.
Same sweetness level, adds a soft amber note.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add ½ tsp crushed red‑pepper flakes and a drizzle of sriracha for a gentle kick.
Mediterranean Style
Swap cilantro for fresh mint and include crumbled feta and olives.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑salting cucumbers causing sogginess.
- Using too much honey, which masks acidity.
- Letting the salad sit for too long, losing crunch.
Meal Prep & Storage
Make Ahead Tips
You can slice the cucumbers and store them in water with a pinch of salt up to 4 hours ahead; keep dressing separate until ready to serve.
Leftover Ideas
Re‑toss the salad with a splash of extra vinegar to revive crispness.
Perfect Pairings
Serve this with...
Cooking Timeline
Wash and slice cucumbers; set aside in colander.
Salt cucumbers, let rest, then pat dry.
Whisk together all dressing ingredients.
Combine cucumbers with dressing, add herbs and seeds.
Let rest briefly, then serve chilled.
Easy Asian Cucumber Salad
A crisp, refreshing Asian cucumber salad with a tangy, slightly sweet dressing—perfect as a light side or a cooling snack on warm days.
Timing
Prep Time
10 Minutes
Cook Time
0 Minutes
Total Time
10 Minutes
Recipe Details
Ingredients
Salad
- 01 2 large seedless cucumbers, thinly sliced
- 02 1/4 cup fresh cilantro, chopped
- 03 1 tablespoon toasted sesame seeds
Dressing
- 01 3 tbsp rice vinegar
- 02 1 tbsp soy sauce (low‑sodium)
- 03 1 tsp sesame oil
- 04 1 tsp honey or agave
- 05 1 tsp fresh ginger, grated
- 06 1 tbsp lime juice
- 07 1/2 tsp salt (optional)
- 08 Pinch of red‑pepper flakes (optional)
Instructions
Wash the cucumbers, trim the ends, and slice them into half‑moon ribbons using a mandoline or a sharp knife.
Place the cucumber slices in a colander, sprinkle with a pinch of salt, and let them sit for 5 minutes to draw out excess moisture; then pat dry.
In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, lime juice, and red‑pepper flakes if using.
Add the cucumber ribbons to the dressing, toss gently to coat, then fold in cilantro and sesame seeds.
Let the salad rest for a couple of minutes, then serve chilled. Avocado tomato cucumber pairs nicely alongside.
Notes & Tips
- 1 If you prefer a sweeter note, increase honey by a half teaspoon.
- 2 For extra crunch, add thinly sliced radish.
- 3 Adjust salt level after tasting the dressing.
Tools You'll Need
-
Mandoline slicer or sharp knife
-
Large mixing bowl
-
Small whisk
-
Colander
-
Serving platter
Must-Know Tips
- Don't over‑salt the cucumbers; a light sprinkle is enough.
- Let the dressing rest for a minute – flavors meld better.
- Taste before adding extra honey or soy.
Professional Secrets
- Use room‑temperature cucumbers for even slicing.
- Toast sesame seeds gently to release aroma.
- Grate ginger directly over the bowl to capture juices.
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
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