Looking for a light and refreshing dish to complement your meal? This Asian Cucumber Salad Recipe is bursting with flavor and texture, making it a delightful addition to any table. With crisp cucumbers, colorful carrots, and a zesty dressing, it’s not just a salad; it’s a celebration of fresh ingredients that come together in harmony. Perfect as a side dish or a light lunch, this salad will keep you coming back for more!
Ingredients
– 2 medium cucumbers, thinly sliced
– 1 large carrot, julienned
– 1/4 cup rice vinegar
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– 1 clove garlic, minced
– 1 tablespoon sesame seeds
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and no cooking is required!
Nutritional Value
Per serving (1 cup): Calories: 80, Protein: 2g, Fat: 4g, Carbohydrates: 10g, Fiber: 2g. This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Peel cucumbers if desired, then slice them thinly.
2. Julienne the carrot into thin strips.
3. In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, and garlic.
4. Combine sliced cucumbers and carrots in a large mixing bowl.
5. Pour the dressing over the cucumber and carrot mixture.
6. Toss gently to combine, ensuring all vegetables are coated.
7. Let the salad marinate for 10 minutes to enhance flavors.
8. Sprinkle sesame seeds over the salad before serving.
9. Garnish with fresh cilantro leaves.
10. Serve chilled or at room temperature.
Alternative Ingredients
Feel free to substitute rice vinegar with apple cider vinegar for a different tang, or use agave syrup instead of sugar for a vegan option. You can also add sliced bell peppers for more color and crunch.
Serving and Pairings
This salad pairs beautifully with grilled meats, seafood, or as part of an Asian-inspired meal. It can also be enjoyed on its own as a light lunch or snack.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served fresh and does not freeze well due to the high water content of cucumbers.
Cooking Mistakes
- Don’t skip the marinating step; it enhances the flavors.
- Be careful not to over-salt; soy sauce is already salty.
- Use fresh, firm cucumbers for the best texture.
- Don’t cut the vegetables too thick; thin slices absorb the dressing better.
- Adjust the sweetness to your taste; add more sugar if needed.
Helpful Tips
- For extra crunch, add chopped peanuts or cashews.
- Experiment with different herbs like mint or basil.
- Use a mandoline for even slicing.
- Serve in chilled bowls for a refreshing touch.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. However, we recommend adding the dressing just before serving to keep the cucumbers crisp.
What can I substitute for sesame oil?
If you don’t have sesame oil, you can use olive oil as a substitute, though it will alter the flavor slightly.
Is this salad vegan?
Yes, all the ingredients in this Asian Cucumber Salad Recipe are plant-based, making it a perfect vegan option.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or tofu can be added for a more substantial meal.
How long will leftovers last?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. However, the cucumbers may become soggy over time.
Conclusion
This Asian Cucumber Salad Recipe is not only a feast for the eyes but also a delightful burst of flavors that will elevate any meal. Quick to prepare and packed with freshness, it’s a must-try for anyone looking to add a healthy and delicious dish to their repertoire.
Asian Cucumber Salad Recipe
Ingredients
- 2 medium cucumbers thinly sliced
- 1 large carrot julienned
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 1 clove garlic minced
- 1 tablespoon sesame seeds
- Fresh cilantro for garnish
Instructions
- Peel cucumbers if desired, then slice them thinly.
- Julienne the carrot into thin strips.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, and garlic.
- Combine sliced cucumbers and carrots in a large mixing bowl.
- Pour the dressing over the cucumber and carrot mixture.
- Toss gently to combine, ensuring all vegetables are coated.
- Let the salad marinate for 10 minutes to enhance flavors.
- Sprinkle sesame seeds over the salad before serving.
- Garnish with fresh cilantro leaves.
- Serve chilled or at room temperature.
