This Asian Cucumber Salad is the perfect accompaniment to a summer BBQ as well as an Asian-themed meal. Light, refreshing, and easy to prepare.
Asian Cucumber Salad recipe
If you are looking for something a little bit different to enjoy this summer, try this Asian Cucumber Salad! Unlike so many of our typical seasonal salads, this one has no mayo. It makes a great addition to any bbq, cookout, or weeknight dinner.
Although I think this salad is best with that bumper crop of cucumbers from the garden, this is one side salads that would be great all year long! Cucumbers are relatively inexpensive in the off-season.
Personally, I like to scoop out the seeds out of the cucumbers for this particular salad, but you can leave them if you prefer. Sometimes, we even add in some grape tomatoes that have been cut in half.
This Asian Cucumber Salad was also a great addition to our Korean Beef dinner. We normally have it with steamed rice and broccoli – so the switch to this cool and refreshing salad was a nice change – especially with the temperatures soaring well over 100°F here in Phoenix!
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Asian Cucumber Salad
This Asian Cucumber Salad is the perfect accompaniment to a summer BBQ as well as an Asian-themed meal. Light, refreshing, and easy to prepare.
Ingredients
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 tablespoon sesame seeds
- 1 teaspoon red pepper flakes
- 2 cucumbers, halved lengthwise, seeded and sliced
- 1/2 cup red onion, chopped
Instructions
- In a large bowl, whisk together rice vinegar, sugar, sesame oil, soy sauce, garlic, ginger, sesame seeds, and red pepper flakes until well combined.
- Add cucumbers and red onion. Mix well. Refrigerate 2 hours before serving.
Nutrition Information:
Amount Per Serving: Calories: 74Total Fat: 3gSaturated Fat: 0gCholesterol: 0mgSodium: 150mgFiber: 1gSugar: 7gProtein: 1g
What a refreshing summer side dish, I can't wait to give it a try!
Hello Jamie! I used your recipe but made some changes. While white or red onion works in this salad, sweets would go much better. i also used a unique product – cubes of fresh frozen ginger. i never keep ginger around and fresh is better, but 6 tsp (cubes) works well. i also used a tbsp more sugar to counter the sour. i also kicked up the soy sauce. this came out great. was pressed for time so skipped the garlic.