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To make your Easy Asian Cucumber Salad, gather these items: - 2 large cucumbers, thinly sliced - 1 teaspoon salt - 2 tablespoons rice vinegar - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 teaspoon sugar - 1 garlic clove, minced - 1 teaspoon grated ginger - 2 tablespoons sesame seeds (toasted) - 2 green onions, finely chopped - Crushed red pepper flakes (optional, for heat) Each ingredient brings something special to the salad. - Cucumbers: They are low in calories and high in water, keeping you hydrated. - Salt: This enhances the flavor and helps draw out moisture from the cucumbers. - Rice Vinegar: It adds a tangy taste and is lower in acidity than other vinegars. - Soy Sauce: This gives a savory depth and adds umami to the dish. - Sesame Oil: With its rich, nutty flavor, it brings warmth and richness. - Sugar: A small amount balances the tanginess and adds a hint of sweetness. - Garlic: This adds flavor and has health benefits like boosting your immune system. - Ginger: It gives a spicy kick and helps with digestion. - Sesame Seeds: They add crunch and are rich in healthy fats. - Green Onions: These add freshness and a mild onion flavor. - Crushed Red Pepper Flakes: Optional spice to kick up the heat level. If you don’t have certain items, here are some easy swaps: - Cucumbers: Use zucchini slices if you want a different taste. - Rice Vinegar: Apple cider vinegar works well for a fruity twist. - Soy Sauce: Tamari is a gluten-free option, or try coconut aminos. - Sesame Oil: Use olive oil for a lighter flavor. - Sugar: Honey or agave syrup can replace sugar if you prefer. - Garlic: Garlic powder can work in a pinch. - Ginger: Ground ginger is a good alternative when fresh isn’t available. - Green Onions: Chives or shallots can be used for a different onion flavor. - Crushed Red Pepper Flakes: Hot sauce can be a great substitute. This salad is flexible and fun to make. You can adjust it to fit your taste! For the full recipe, see the earlier section. First, slice two large cucumbers thinly. I like to use a sharp knife for this. Place the slices in a medium bowl and sprinkle them with one teaspoon of salt. This step helps draw out water from the cucumbers. Let them rest for about 10 to 15 minutes. You will notice some water collecting at the bottom of the bowl. After resting, gently squeeze the cucumbers. This removes extra moisture. Finally, pat the slices dry with paper towels. This makes your salad crunchier. While the cucumbers rest, prepare the dressing. In a separate bowl, combine two tablespoons of rice vinegar, one tablespoon of soy sauce, and one tablespoon of sesame oil. Add one teaspoon of sugar, one minced garlic clove, and one teaspoon of grated ginger. Whisk these together until the sugar dissolves. This dressing brings a balance of sweet, salty, and tangy flavors to your salad. Now it’s time to combine everything. Add the drained cucumbers to a large mixing bowl. Pour the dressing over the cucumbers and toss well. Make sure all the slices are coated with the dressing. Next, add two tablespoons of toasted sesame seeds and two finely chopped green onions. Mix again to distribute the seeds and onions evenly. If you want some heat, sprinkle in crushed red pepper flakes to taste. Toss once more to blend everything. Let the salad sit for about 10 minutes before serving. This allows the flavors to blend nicely. For the full recipe, check out the complete details above! To get the best texture, start with fresh, firm cucumbers. I prefer using English cucumbers for their crunch. Slice them thin, about a quarter-inch thick. Salting the cucumbers is key. It draws out water and enhances flavor. Let them sit for 10-15 minutes, then pat them dry. This step keeps your salad crisp and prevents sogginess. If you have leftovers, store them in an airtight container. The salad can last up to three days in the fridge. However, the texture may change over time. To maintain crispness, keep the dressing separate until you're ready to eat. Just mix it right before serving. This salad shines as a side dish. Serve it with grilled meats or fish for a refreshing bite. You can also use it as a topping for rice bowls or wraps. For a fun twist, add it to tacos for extra crunch. You can find the full recipe for this delightful salad in the earlier section. Enjoy your cooking! {{image_2}} You can easily make this salad more filling by adding protein. Grilled chicken or shrimp works well. Tofu is a great choice for a vegetarian option. Just cube the protein and mix it in. This adds flavor and nutrition to your salad. Want to change things up? Add sliced bell peppers or shredded carrots. They give a nice crunch and bright color. You can also toss in some fresh herbs like cilantro or mint for extra flavor. A dash of lime juice adds a zesty kick too. Make your salad look stunning by using a clear glass bowl. This lets the vibrant colors shine. You can also layer the ingredients for a beautiful display. Try serving it in small cups for a fun party snack. A sprinkle of sesame seeds on top adds a lovely finish. For the complete recipe, check out the Full Recipe section. To keep your Asian cucumber salad fresh, store it in an airtight container. Glass or plastic containers work well. Make sure to remove as much air as possible before sealing. Keep it in the fridge to maintain crunchiness and flavor. If you have leftover dressing, store it separately. This helps prevent the cucumbers from getting soggy. Your salad will last about 2 to 3 days in the fridge. After that, the cucumbers start to lose their crispness. Check for any signs of wilting or excess moisture. If you see either, it's best to toss the salad. Always trust your senses; if it smells off, don't eat it. I do not recommend freezing this salad. Cucumbers have high water content. When frozen, they become mushy and lose their texture. Instead, enjoy the salad fresh. Make a small batch if you're worried about leftovers. This way, you can savor every bite without waste. For more detailed instructions, refer to the full recipe. The best type of cucumber for this salad is the English cucumber. It has fewer seeds and a thinner skin. You can also use Persian cucumbers if you want a crunchier bite. Both types provide great flavor and texture. Just make sure you slice them thinly for the best results. Yes, you can make this salad in advance. However, it is best to prepare it a few hours before serving. This way, the cucumbers will still be crisp. If you make it too early, the cucumbers may get soggy. To keep it fresh, store it in an airtight container in the fridge. You can change the dressing to suit your taste. Here are a few ideas: - Peanut sauce for a nutty flavor. - Soy sauce with lime juice for a zesty kick. - Sesame ginger dressing for extra depth. Feel free to mix and match ingredients from the Full Recipe to create your perfect salad! This blog post covered how to make a fresh cucumber salad. We discussed key ingredients, their benefits, and options for substitutions. I provided step-by-step instructions for preparing the salad and tips for a perfect texture. Don’t forget to explore various protein options and creative presentations to make it fun. Remember, store your salad properly to keep it fresh. I hope you feel ready to create a crispy, tasty cucumber salad that everyone will enjoy!

Easy Asian Cucumber Salad

Elevate your meal with this delightful Crispy Sesame Asian Cucumber Salad! With fresh cucumbers and a flavorful dressing of rice vinegar, soy sauce, and sesame oil, this salad is quick to prepare and incredibly refreshing. Perfect for summer gatherings or as a tasty side dish, it's all about simple ingredients packed with flavor. Click through to discover the full recipe and make this vibrant salad a hit at your next meal!
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Ingredients
  

2 large cucumbers, thinly sliced

1 teaspoon salt

2 tablespoons rice vinegar

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon sugar

1 garlic clove, minced

1 teaspoon grated ginger

2 tablespoons sesame seeds (toasted)

2 green onions, finely chopped

Crushed red pepper flakes (optional, for heat)

Instructions
 

Start by placing the thinly sliced cucumbers in a medium bowl and sprinkle them with salt. Let them sit for about 10-15 minutes to draw out excess moisture.

    While the cucumbers are resting, prepare the dressing. In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger until the sugar dissolves.

      After the cucumbers have released some moisture, gently squeeze them to remove excess water and pat them dry with paper towels.

        Add the drained cucumbers to a large mixing bowl and pour the dressing over them. Toss well to combine, ensuring all slices are coated.

          Stir in the toasted sesame seeds and finely chopped green onions, mixing again.

            If you like a little heat, sprinkle in some crushed red pepper flakes to taste and toss once more.

              Allow the salad to sit for about 10 minutes before serving so the flavors can meld together.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4