8 Recipes for Making Asian Cucumber Salad

Recipes for Making Asian Cucumber Salad

Asian Cucumber Salad is a refreshing and flavorful dish that combines the crispness of cucumbers with the bold flavors of Asian cuisine. Whether you're looking for a light and healthy side dish or a zesty addition to your meal, these recipes for making Asian Cucumber Salad are sure to delight your taste buds.

1. Classic Asian Cucumber Salad

This classic recipe features the perfect balance of tangy, sweet, and spicy flavors, making it an ideal dish for any occasion.

Ingredients

• 2 cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 red chili, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. In a large bowl, combine the cucumbers, red chili, and garlic.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and salt.
3. Pour the dressing over the cucumbers and toss to combine.
4. Stir in the chopped cilantro before serving.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.

2. Asian Cucumber Salad with Sesame Seeds

Toasted sesame seeds add a nutty flavor and crunchy texture to this salad.

Ingredients

• 2 cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 red chili, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 2 tbsp toasted sesame seeds
• Salt to taste

Instructions

1. In a large bowl, combine the cucumbers, red chili, and garlic.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and salt.
3. Pour the dressing over the cucumbers and toss to combine.
4. Stir in the chopped cilantro and toasted sesame seeds before serving.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.

3. Spicy Asian Cucumber Salad

If you love a bit of heat, this spicy version of the salad is perfect for you.

Ingredients

• 2 cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 red chili, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp sriracha sauce
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. In a large bowl, combine the cucumbers, red chili, and garlic.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, sriracha sauce, and salt.
3. Pour the dressing over the cucumbers and toss to combine.
4. Stir in the chopped cilantro before serving.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.

4. Asian Cucumber Salad with Carrots

Shredded carrots add a touch of sweetness and vibrant color to this delicious salad.

Ingredients

• 2 cucumbers, thinly sliced
• 1 cup shredded carrots
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 red chili, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. In a large bowl, combine the cucumbers, shredded carrots, red chili, and garlic.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and salt.
3. Pour the dressing over the vegetables and toss to combine.
4. Stir in the chopped cilantro before serving.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.

5. Asian Cucumber Salad with Bell Peppers

Bell peppers add a crunchy texture and a burst of color to this flavorful salad.

Ingredients

• 2 cucumbers, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 red chili, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. In a large bowl, combine the cucumbers, bell peppers, red chili, and garlic.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and salt.
3. Pour the dressing over the vegetables and toss to combine.
4. Stir in the chopped cilantro before serving.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.

6. Asian Cucumber Salad with Mint

Fresh mint adds a cool and refreshing flavor to this spicy salad, making it perfect for hot summer days.

Ingredients

• 2 cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 red chili, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• Salt to taste

Instructions

1. In a large bowl, combine the cucumbers, red chili, and garlic.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and salt.
3. Pour the dressing over the cucumbers and toss to combine.
4. Stir in the chopped cilantro and fresh mint before serving.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.

7. Asian Cucumber Salad with Noodles

Adding cooked noodles to this salad makes it a more filling and satisfying meal.

Ingredients

• 2 cucumbers, thinly sliced
• 2 cups cooked noodles (such as rice noodles or soba)
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 red chili, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. In a large bowl, combine the cucumbers, cooked noodles, red chili, and garlic.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and salt.
3. Pour the dressing over the vegetables and noodles, and toss to combine.
4. Stir in the chopped cilantro before serving.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.

8. Asian Cucumber Salad with Tofu

Adding tofu to this salad makes it a more protein-packed and satisfying meal.

Ingredients

• 2 cucumbers, thinly sliced
• 1/2 lb firm tofu, diced
• 1/4 cup rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1 red chili, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• Salt to taste

Instructions

1. In a large bowl, combine the cucumbers, diced tofu, red chili, and garlic.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, sesame oil, and salt.
3. Pour the dressing over the vegetables and tofu, and toss to combine.
4. Stir in the chopped cilantro before serving.
5. Refrigerate for at least 30 minutes to allow the flavors to meld.