Ingredients
- 0.25 cup (60 ml) rice wine vinegar
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) jalapeño pepper, finely chopped
- 1 large cucumber (approx. 11 oz / 310 g)
- 0.5 tsp (2.5 ml) sesame oil (or to taste)
Instructions
- Prepare the dressing: In a small mixing bowl, vigorously whisk together 0.25 cup (60 ml) of rice wine vinegar, 1 tsp (4 g) of sugar, and 1 tsp (5 g) of chopped jalapeño pepper until the sugar has completely dissolved.
- Process the cucumber: Peel the 1 large cucumber (310 g) completely. Slice it in half lengthwise and use a small spoon to scrape out and discard the seeds to ensure the salad remains crisp, not watery.
- Slice the vegetables: Place the seeded cucumber halves flat-side down on a cutting board and slice them very thinly into half-moons, approximately 0.1 inch (3 mm) thick.
- Combine and season: Transfer the sliced cucumbers to a serving bowl. Pour the prepared dressing over the cucumbers, drizzle with 0.5 tsp (2.5 ml) of sesame oil, and toss gently until every slice is well coated.
- Marinate and serve: Let the salad marinate in the refrigerator for at least 10 minutes to allow the flavors to meld. Give it one final toss before serving.
Nutritional Information
- Calories: 21 kcal
- Total Fat: 1g
- Total Carbohydrates: 4g
- Dietary Fiber: 0.5g
- Sugars: 2g
- Protein: 0g
- Sodium: 2mg
Chef’s Pro Tips for the Perfect Crunch
- Choose the Right Cucumber: While this recipe calls for peeling a large cucumber, using English or Persian cucumbers is often better because they have thinner skins and fewer seeds. If you use these, you can skip the peeling step for extra color and texture.
- Use a Mandoline for Precision: For that restaurant-quality mouthfeel, use a mandoline slicer set to 0.1 inch (3 mm). Uniform slices ensure the dressing absorbs evenly across every piece of the Vegetarian Asian Cucumber Salad.
- Don’t Skip the Deseeding: Removing the seeds is critical. If you leave the watery center in, the dressing will dilute within minutes, turning your crisp salad into a soggy mess.
- Adjust the Heat: The jalapeño adds a fresh kick, but for a deeper, smokier heat, add a pinch of red pepper flakes or a teaspoon of chili crisp to the dressing.
Frequently Asked Questions (FAQ)
Q: Can I make this Vegetarian Asian Cucumber Salad ahead of time? A: This salad is best enjoyed fresh. While the recipe calls for a 10-minute marinade, leaving it for more than an hour can draw too much water out of the cucumbers, making them lose their signature crunch. If prepping for a party, slice the cucumbers and mix the dressing separately, then toss them together just before serving.
Q: What is the best type of vinegar to use? A: Unseasoned rice wine vinegar is the standard for this recipe because it is mild and slightly sweet. If you are in a pinch, apple cider vinegar is a decent substitute, though it will change the flavor profile slightly. Avoid distilled white vinegar as it is too harsh.
Q: Is this recipe gluten-free and vegan? A: Yes! This is naturally a vegan cucumber appetizer. Rice wine vinegar is generally gluten-free, but always check the label on your specific brand to be safe. It is a perfect allergy-friendly side dish for potlucks.
Q: What main dishes pair best with this salad? A: The acidity of the salad cuts through rich, fatty foods beautifully. It pairs perfectly with grilled salmon, peanut noodles, or sticky tofu.
Let’s Eat!
I really hope you add this Vegetarian Asian Cucumber Salad to your weekly rotation. It truly is the ultimate easy healthy side dish when you are short on time but craving big flavor. Whether you serve it as a spicy sesame cucumber salad alongside a heavy noodle dish or eat it solo as a low calorie Asian salad snack, it’s a refreshing bite you’ll keep coming back to.
