Chilled, flavorful and incredibly fresh, this spicy Asian cucumber salad, made with sesame oil and soy sauce, is the perfect summer side dish.
When I’m feeling too lazy to cook vegetables, especially in the summer, I often slice a cucumber, sprinkle it with salt, and serve it as a very lazy side dish. When I’m willing to make just a little more effort, I make this Asian cucumber salad. Chilled, flavorful and incredibly fresh, it’s the perfect summer side dish.
An Asian variation on the classic cucumber salad
When making cucumber salad, I almost always default to my trusted recipe for creamy cucumber salad. It’s an easy recipe that goes with almost any main course. But when I make an Asian-style meal, this Asian cucumber salad is certainly more appropriate. I like to serve it when I make Asian meatballs, Asian glazed salmon and baked soy sauce chicken thighs.
How to serve Asian cucumber salad
Like all cucumber salads, this salad is best if allowed to sit a little and marinate. It is also best when served cold. So do let it rest in the fridge for 30 minutes while you make the rest of your dinner. Then mix it one more time, and serve.
Is this a healthy recipe?
I believe it is. I used to think that cucumbers were mostly water and were pretty much void of nutrients. But as it turns out, cucumbers are actually very healthy. Sesame oil is healthy too. As for the soy sauce, I realize it’s not paleo. But after doing some research, I don’t mind using it in moderation.
More tasty salads that you might enjoy
In addition to this Asian cucumber salad and to the classic creamy cucumber salad, I often make this super fresh tomato asparagus salad and this delicious and healthy olive oil broccoli salad.
Asian Cucumber Salad
INGREDIENTS
- 2 large cucumbers, thinly sliced (1 lb.)
- 1/4 cup chopped cilantro
Dressing:
- 1 tablespoon rice vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
INSTRUCTIONS
- Place the sliced cucumbers and cilantro in a large bowl.
- In a small jar, shake the dressing ingredients until well-mixed.
- Pour the dressing over the cucumber and cilantro. Mix.
- Allow to rest 30 minutes in the fridge while you make the rest of your meal, then mix again and serve.
