Asian Cucumber Salad With Sesame Oil

Made with cilantro, sesame oil and soy sauce, the flavors of this salad are wonderful. And with a prep time of just ten minutes, it’s also very easy to make.

Ingredients

You’ll only need a few simple ingredients to make this tasty Asian-style cucumber salad. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: When I’m willing to make just a little more effort, I make this tasty salad. Chilled, flavorful and incredibly fresh, it’s the perfect summer side dish. But when I make an Asian-style meal, this salad is certainly more appropriate. I like to serve it when I make Asian meatballs, Asian glazed salmon, and baked soy sauce chicken. Rice vinegar: If you don’t have any on hand, it’s OK to use white wine vinegar instead. I don’t recommend using plain distilled vinegar, though. It’s too sour, in my opinion. Soy sauce: I use reduced-sodium soy sauce in most of my recipes. I find that traditional soy sauce is too salty. Obviously, you can also use a gluten-free alternative. Sesame oil: Toasted sesame oil is the most flavorful. I get it at Whole Foods. Garlic: Mince it yourself or use the stuff that comes in a jar. Both work, although fresh minced obviously has the best flavor. Red pepper flakes: They don’t make the salad very spicy. They just add an interesting layer of flavor. English cucumbers: See the discussion below on why I prefer to use English cucumbers in this recipe. Although if you can’t get any, regular cucumbers work too. Cilantro: I know that some people dislike cilantro. If you’re one of them, you can use parsley instead. Cilantro is more flavorful, though, and better complements the other flavors in this salad.

Instructions

Making this flavorful Asian cucumber salad is so easy! The detailed instructions are listed in the recipe card below. Here are the basic steps: You start by mixing the dressing ingredients (everything but the cucumbers and cilantro) in a salad bowl. Now add the cucumber slices and the chopped cilantro and mix. Let the salad rest for about 30 minutes to allow the flavors to meld.

Expert tip

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.

Frequently asked questions

Variations

A nice way to vary this recipe is to add about ¼ cup of thinly sliced red onions. You can also add a teaspoon of toasted sesame seeds - either mix them into the dressing or scatter them on top of the finished salad.