This Asian Cucumber Salad Recipe is a simple 20 minute side dish. With a spicy kick from the crushed red pepper flakes, you've got a simple salad that's sure to please!
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Why You'll Love This Salad
Everyone in our home seriously loves cucumbers! They're light, refreshing and have a delicious crunch that none of us can resist. This recipe makes the perfect topping for my Thai Lettuce Wraps recipe. Here's what I love about it:
- 10 minutes from start to finish
- Easy ingredients
- Fresh flavors
- Great for potlucks and parties
- Crowdpleaser
Ingredients for this salad:
- Cucumbers: You can really use whatever type of cucumber you prefer but I like to use english cucumbers because they have minimal seeds. If you use a variety with lots of seeds, use a spoon to gently scoop them out.
- Onion: I prefer red onion for this recipe, as it's full of great flavor. If raw onion flavor is too much for you, it's easy to tone down the flavor by soaking your sliced onion in very cold water for 10-15 minutes and then draining well before adding to the salad.
- Dressing: This simple dressing is a flavorful combo of rice vinegar, sesame oil, kosher salt, crushed red pepper and granulated sugar.
- Sesame seeds: A good tip to bring out the flavor of the sesames seeds is to toast them over medium heat in a small frying pan. No need to add oil or anything, just keep an eye on them and stir often so they don't burn. You'll know they're ready because they'll be very fragrant. You can also purchase them roasted like I did.
How To Make This Salad
Step 1: Combine ingredients
Mix together the onions and cucumbers in a large bowl. Sprinkle with salt and red pepper flakes.
Step 2: Prepare dressing
In a small bowl or measuring cup, combine the oil, vinegar and sugar together. Mix well.
Step 3: Add dressing and chill
Pour the homemade dressing over the spicy cucumber salad and toss. Sprinkle with sesame seeds. Place in the fridge and chill or serve right away. Enjoy!
Frequently Asked Questions
This asian cucumber salad will last around 3 days for optimal texture.
While you don't have to, I prefer the cucumbers, peeled in the cucumber vinegar salad recipe. Feel free to try it a both ways to see what you like best.
Cut the cucumber down the middle length-wise. Use a spoon to scoop out any seeds. Then turn the flat side down and cut into thin slices.
It's important to cut the cucumbers evenly so it's easier to eat the cucumber asian salad. Plus, it gives a better presentation when serving to guests.
A few great recipes to round out and complete this meal would be Tropical Pineapple Chicken, Blistered Shishito Peppers and Thai Lettuce Wraps.
Tips for Making This
- Peel the cucumbers and gently scoop out any seeds before slicing. I like to slice my cucumbers on the thinner side.
- I also like to slice my red onions a thinly as possible, almost shaving them. They will add fantastic flavor to the salad without being overwhelming.
- The amount of crushed red pepper I use gives a nice spicy kick without being overwhelming. Feel free to add more or less to your taste.
- Be sure to taste before serving and adjust the seasonings accordingly.
- Another great way to use this recipe is as a tasty condiment. It would add a delicious crunch to any sandwich, like my Easy Banh Mi.
- Leftovers and storage: This will last for around 3 days covered in the refrigerator.
Other great recipes featuring cucumbers:
If you try this recipe, please rate it in the comment section below and be sure to tag @thelifejolie on Instagram and share a photo of it!
Asian Cucumber Salad Recipe
Equipment
- mixing bowl
- chefs knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 3 ½ cups cucumbers, peeled, seeds scooped out and sliced thin
- 1 cup red onion sliced thin
- ¾ teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes,
- 1 teaspoon sesame oil
- ¼ cup rice vinegar
- 2 teaspoons granulated sugar
- Sesame seeds, for garnish
Instructions
- Place cucumbers and onions into a large bowl.
- Season with salt and crushed red pepper.
- In a small bowl whisk together oil, vinegar and granulated sugar until well combined.
- Pour dressing over salad and toss well until fully coated.
- Refrigerate or serve immediately with a sprinkle of sesame seeds.
Notes
- The amount of crushed red pepper I use gives a nice spicy kick without being overwhelming. Feel free to add more or less to your taste.
- Be sure to taste before serving and adjust the seasonings accordingly.
- Leftovers and storage: This will last for around 3 days covered in the refrigerator.
Serena says
Jessy Freimann says