This Asian Cucumber Salad is so light and satisfying as a side dish. The vinaigrette is versatile as well as the garnish. You can give this a Thai, Japanese or Korean flair by changing a few ingredients (included with recipe notes).
Whenever I do my weekly shopping at Trader Joe’s, I seem to make a habit of tossing Persian cucumbers into my basket. I have to be quick about using them, because they can spoil really fast! That’s how this Asian Cucumber Salad became a side dish for the Polynesian Pork Kebabs that I posted.
Rice is a perfect side dish with Kebabs, but I wanted something that wasn’t carb loaded. We like Asian flavored dishes, so all of the ingredients are ones that I keep on hand. The cucumber salad was so fast and easy to make, that I didn’t photograph all of the steps.
Using a mandoline cut the cucumber into thin slices. Salt the cucumbers then drain (don’t rinse) with a fine mesh strainer.
Make the vinaigrette (detailed recipe is at the end of this post). Please keep in mind that the dressing is really versatile. Rice vinaigrette is mildly sweet, so I added a little apple cider vinegar. You can use sriracha for a little kick. I chose Thai Sweet Chili sauce for a milder kick.
TASTING NOTES: Served chilled, this salad is light and refreshing. It was a perfect compliment to grilled kebabs and vegetables. It’s also a healthier alternative to rice! Leftovers last for up to 2 days. I found the bowl empty, so it’s husband approved. Simple and delicious.
Asian Cucumber Salad
Ingredients
- 1 1/2 pounds Persian cucumbers or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
- 4 scallions finely sliced
- 1 teaspoon ginger grated
- 1 clove garlic finely minced
- 1/4 cup rice vinegar
- 1 tablespoon low-sodium soy sauce regular soy or tamari sauce is fine
- 1 tablespoon sesame oil
- 1 tablespoon honey more to taste
- 1 teaspoon Thai Chili Sauce
- 1 Tablespoon apple cider vinegar optional
- 2 tablespoons sesame seeds toasted
Instructions
- Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
- Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
- Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, honey, and Thai Chili Sauce. Garnish with toasted sesame seeds. Mix to combine.
- Taste and adjust salt and sweetness to your liking. Add more vinegar if you like.
- Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.
Notes
Thai Version: add crushed roasted peanuts, fish sauce and lime juice or tamarind (replace some of the vinegar).
Korean Version: Go to our Korean Cucumber Salad Recipe– add Gochujang, cilantro and extra ginger and garlic.
Japanese Version: Leave out the garlic and chili paste, try chive blossoms.
Nutrition
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