Craving a side dish that’s light, crunchy, and bursting with flavor? Look no further! This Zesty Asian Cucumber Salad is my go-to for adding a refreshing kick to any meal. It’s incredibly simple to whip up, using just a handful of pantry staples to create a dressing that’s the perfect balance of savory, tangy, and sweet with a hint of spice. Whether you’re serving it alongside a rich curry, a savory stir-fry, or some crispy tofu, this salad cuts through the richness and brightens up your plate. Get ready for your new favorite way to eat cucumbers!
Ingredients
• For the Piquant Dressing
• 1 tablespoon / 15 ml tamari or other soy sauce
• 1 tablespoon / 15 ml Chinese rice vinegar
• 1 tablespoon / 15 ml peanut oil
• 1 teaspoon / 4 g sugar
• 2 teaspoons / 10 ml toasted sesame oil
• 1 dash Tabasco or a pinch of red pepper flakes
• For the Salad
• 3 medium cucumbers, about 1.5 lbs / 680g
Instructions
1. Prepare the Dressing: In a medium-sized bowl, whisk together the tamari, rice vinegar, peanut oil, sugar, toasted sesame oil, and Tabasco until the sugar is fully dissolved. Set aside.
2. Prep the Cucumbers: Peel the cucumbers completely. Slice them in half lengthwise and use a small spoon to gently scrape out and discard the seeds. Slice the cucumber halves into ½-inch (about 1 cm) thick pieces.
3. Combine and Serve: Add the sliced cucumbers to the bowl with the dressing and toss thoroughly to ensure every piece is coated. For the best flavor, serve immediately or chill for up to 2 hours before serving. Avoid marinating longer to keep the cucumbers crisp.
Nutritional Information
• Serving Size: 1 of 4
• Calories: 95 kcal
• Carbohydrates: 8g
• Fat: 7g
• Sodium: 280mg
• Sugar: 5g
• (Disclaimer: This is an estimate and may vary based on exact used.)
Pro Tips
• For a different texture, gently smash the cucumbers with the flat side of a knife before slicing. This creates rough edges that soak up the dressing beautifully.
• Add extra crunch and color by substituting one of the cucumbers with a thinly sliced red bell pepper or a handful of crisp snow peas.
• Garnish with a sprinkle of toasted sesame seeds or freshly chopped cilantro just before serving for an extra layer of flavor and visual appeal.
• Adjust the heat to your liking. Add more Tabasco, a pinch of red pepper flakes, or a swirl of chili garlic sauce for an extra spicy kick.
FAQ
Q: Is this Asian cucumber salad vegan
A: Yes, this recipe is completely vegan as written. All ingredients including tamari, rice vinegar, oils, and sugar are plant-based. It’s a delicious and refreshing option for a vegan diet.
Q: Can I make this salad without peanut oil due to an allergy
A: Absolutely. You can substitute the peanut oil with a neutral oil like avocado oil, canola oil, or grapeseed oil. While you’ll miss the subtle nutty flavor of the peanut oil, the salad will still be zesty and delicious.
Q: What vegetarian protein can I add to make this a main dish
A: To turn this into a more substantial meal, you can add crispy baked or pan-fried tofu, shelled edamame, or even a handful of roasted cashews or peanuts. These additions will complement the Asian flavors perfectly.
Q: How long does this vegetarian cucumber salad last in the fridge
A: For the best crunchy texture, this salad is best enjoyed immediately or within a few hours of making. You can store leftovers in an airtight container in the refrigerator for up to 24 hours, but the cucumbers will soften and release more water over time.
