Asian Cucumber Salad Recipe
The Asian cucumber salad is a fresh and aromatic preparation that stands out for its simplicity and balanced flavor. Ideal for those looking for a light dish, it combines the crunchy texture of cucumber with a sesame oil and rice vinegar vinaigrette, achieving a revitalizing and easy-to-prepare bite.
Preparation time
To organize your time in the kitchen, it is essential to know how long this recipe takes and plan according to your needs.
- Preparation: 15 minutes
- Resting (drained): 60 minutes
- Total: 75 minutes
- Servings: 4
- Difficulty: Easy
Most of the time is dedicated to letting the cucumber release its excess water to prevent the salad from becoming watery, an essential step to maintain the fresh and crunchy texture that characterizes this dish.
Ingredients
For the salad
- 2 large cucumbers
- 1 celery stalk
For the vinaigrette
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- ½ teaspoon brown sugar
- 1 teaspoon salt
- 2 tablespoons sesame seeds
- 1 pinch of chili
If you can't find rice vinegar, you can substitute it with apple cider vinegar, slightly adjusting the amount to maintain the proper acidity. Sesame oil, essential for its characteristic aroma, can be replaced with vegetable oil and a few drops of toasted sesame oil added to simulate that touch.
Utensils we will use
- Cutting board
- Sharp knife
- Colander or strainer
- Small pan for toasting
- Large mixing bowl
- Mixing spoon
Instead of a pan, if you don't have a small one, you can use a small pot to toast the sesame seeds, just monitoring more carefully so they don't burn.
How to make Asian cucumber salad
Preparation of cucumbers and celery
- Peeling and cutting: Peel the cucumbers to remove the tough skin and bitterness. Then, with a knife, cut the cucumbers in half lengthwise to remove the seeds, which prevents the salad from becoming watery. Cut the cucumber into medium-thick sticks, about 1 cm wide.
- Celery in thin slices: Wash and dry the celery stalk carefully. Use the knife to make very thin diagonal cuts, creating slices that add texture without overpowering the flavor.
- Salt and drain: Place the cucumbers and celery together in a large colander or strainer. Add the salt and mix gently so they are well coated. Let rest for 1 hour to release excess water. This step is critical to prevent the salad from becoming watery.
Preparation of the vinaigrette and assembly
- Toast the sesame seeds: Heat a dry pan over medium heat. Add the seeds and stir them constantly with a spoon until golden, which enhances their aroma and flavor. This process usually takes about 2-3 minutes. Watch carefully so they don't burn.
- Mix the dressing: In a small bowl, combine the sesame oil, rice vinegar, and brown sugar. Stir until the sugar dissolves. Add the toasted sesame seeds and the pinch of chili. The amount of chili can be adjusted to taste, for a milder or spicier touch.
- Drain the cucumbers and mix everything: After the resting hour, check that the cucumbers have released most of their water. If necessary, press lightly to remove extra liquid. Place the cucumbers and celery in the mixing bowl and pour in the vinaigrette. Mix carefully so that the flavors are evenly absorbed.
To finish and serve
Before serving, check the salt and acidity; if desired, adjust by adding a little more vinegar or salt. Store the salad in the refrigerator for at least 10 minutes so that the flavors integrate and the dish is served well chilled. This salad is perfect for accompanying Asian dishes or for enjoying on its own as a light and refreshing option. It can be combined with more elaborate recipes, for example, it complements well a chicken and yogurt pasta salad for a complete meal.
Nutritional Information for Asian Cucumber Salad
- Calories: 90 kcal
- Proteins: 2 g
- Fats: 7 g
- Carbohydrates: 6 g
- Fiber: 2 g
*Values are approximate estimates per serving.
5 keys to make your Asian cucumber salad perfect
1. Correct draining of the cucumber: Letting the cucumber release its juices prevents the salad from becoming watery and losing its crispy texture. Use a firm colander and press lightly from time to time.
2. Toasting the sesame seeds: This step enhances their flavor and aromatizes the salad. Do it carefully, as they burn easily, and stir constantly.
3. Adjusting the dressing balance: The vinaigrette should have the right balance between sour, sweet, and salty. Taste before mixing and correct to your liking. Gradually add chili to control the spiciness.
4. Use of celery: Although optional, it adds an extra crunch and freshness. If you don't like it, the cucumber alone is still delicious.
5. Keeping the salad cold before serving: This reinforces freshness and keeps the flavors integrated. Store in the refrigerator for at least 10 minutes before serving.
When is it ideal to enjoy it?
The Asian cucumber salad is perfect for any occasion that requires a refreshing and light dish. Ideal for hot summer days or as an accompaniment to outdoor meals. It is also a fantastic option for family gatherings or to complement heavier dishes, balancing the meal with a fresh and healthy touch.
Comparison table
| Recipe | Key ingredients | Difference/advantage |
|---|---|---|
| Asian cucumber salad | Cucumber, rice vinegar, sesame oil, celery, sesame seeds | Freshness and crispy texture combined with an aromatic and light dressing |
| Cucumber salad with soy sauce and garlic | Persian cucumber, soy sauce, garlic, chili oil, sesame seeds | Spicier and with a more intense flavor thanks to garlic and chili |
| Cucumber salad with mango and chili | Cucumber, mango, chili, lemon | Sweet and spicy combination with a citrus touch |
| Cucumber and chickpea salad | Cucumber, chickpeas, lemon, spices | More substantial, provides vegetable protein and extra fiber |
| Mediterranean Salad of quinoa and cucumber | Quinoa, cucumber, tomato, olive oil | Provides complete proteins and is more filling |
| Cucumber salad with avocado and egg | Cucumber, avocado, hard-boiled egg, mustard | Creamy texture combined with the freshness of cucumber and additional proteins |
| Cucumber salad with carrot and cilantro | Cucumber, grated carrot, cilantro, light vinaigrette | More colorful and with a fresh aroma thanks to cilantro |
Care in the selection of ingredients and preparation technique guarantee a fresh, balanced, and highly flavorful result.
Share your experience
Cooking is for experimenting and sharing. Leave your comment and tell us your own little tricks for preparing this Asian cucumber salad or the variations you've tried at home!
Culinary glossary
- Rice vinegar: Mild and slightly sweet vinegar made from fermented rice, common in Asian cuisine.
- Sesame oil: Aromatic oil obtained from sesame seeds, used to flavor Asian dishes.
- Drain: To let a food rest so that it loses excess liquid.
- Toast: To heat seeds or spices to enhance their aroma and flavor.
- Sticks: Cut into long, thick strips, approximately 1 cm wide.
