If you’re craving a refreshing yet flavorful dish, this Creamy, Spicy Asian Cucumber Salad might just be your new favorite. It’s the perfect blend of crisp cucumbers, creamy dressing, and a spicy kick that will tantalize your taste buds. Whether you’re serving it as a side dish or a light snack, this salad offers a delightful mix of textures and flavors that are both satisfying and invigorating.
Steps
- Score the cucumbers lengthwise with a fork to help the dressing adhere, or skip this step if pressed for time. Thinly slice the cucumbers and place them in a mixing bowl. Sprinkle with salt to draw out their moisture and set aside.
- Allow the salted cucumbers to rest while you prepare the other ingredients. Strain the cucumbers using a fine mesh strainer without rinsing them, then transfer them to a large mixing bowl.
- Add finely sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, optional chili paste, and toasted sesame seeds to the bowl. Mix everything together until well combined.
- Taste the salad and adjust the seasoning for salt and sweetness as desired. Add more chili paste if you prefer additional heat.
- Chill the salad in the refrigerator until you’re ready to serve. For best flavor, serve it on the same day, but it can be stored in an airtight container in the fridge for up to three days.
Ingredients
- 1 1/2 pounds of thin-skinned cucumbers like Turkish, Persian, or English (approximately 5 cups sliced)
- 1/2 teaspoon salt
- 4–5 scallions, finely chopped
- 1 teaspoon freshly grated ginger
- 1 clove of garlic, finely minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce (use Bragg’s Liquid Aminos or Coconut Aminos for a gluten-free option)
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup (or substitute with honey or sugar), adjust to taste
- 1 teaspoon chili garlic sauce (such as sambal oelek) or sriracha, adjust to taste
- 1–2 tablespoons toasted sesame seeds
FAQ
- What types of cucumbers are best for Asian Cucumber Salad?
- Thin-skinned cucumbers like Persian, Turkish, or English varieties are recommended for the best flavor and minimal bitterness. If using waxy cucumbers, it’s best to peel them first.
- How can I enhance the flavor of the Asian Cucumber Salad?
- Scoring the cucumbers with a fork before slicing can help the dressing adhere better, enhancing the salad’s flavor. Additionally, salting the cucumbers beforehand can release excess water, preventing the dressing from becoming diluted.
- What variations can I try with the Asian Cucumber Salad?
- You can adapt the salad to different cuisines: add fish sauce and lime juice for a Thai twist, incorporate Gochujang for a Korean flavor, or omit garlic and chili paste for a Japanese version.
- How long can I store the Asian Cucumber Salad in the fridge?
- The salad can be stored in the refrigerator for up to three days in an airtight container, although it’s best served fresh on the same day it’s made.
- What dishes pair well with Asian Cucumber Salad?
- This salad complements a variety of dishes, including seared tuna, teriyaki chicken, vegan bibimbap, Thai turkey burgers, and grilled chicken with lemongrass.
Tips
- Score the cucumbers using a fork before slicing them. This technique ensures the dressing adheres better, enhancing the salad’s flavor in every bite.
- Salting the cucumbers before mixing them with the dressing helps them release excess water, resulting in a more concentrated taste. Although this step can be skipped if you’re pressed for time, it greatly improves the salad’s flavor.
- Feel free to experiment with different herbs like chives, cilantro, or Thai basil in addition to scallions to add variety and complexity to the salad.
- For best results, serve the salad on the same day you prepare it, but if necessary, it can be stored in an airtight container in the refrigerator for up to three days.
Equipment
- Fine Mesh Strainer – Used for straining the cucumbers after salting.
- Grater or Microplane – For grating ginger and garlic.
