Asian-style cucumber salad
- Difficulty: Easy
- Prep time: 20 min
- Serving: 4
- Cost: Low
- Note plus resting time for the cucumbers (15 minutes)
PRESENTATION
Asian-Style Cucumber Salad pulls off something most sides can't: salty, sweet, acidic, and spicy all landing together without any one note drowning the others. Toasted sesame oil and soy sauce build the base, Chili Garlic Sauce brings the heat, and the balance between them is deliberate enough that the whole thing holds. It comes together quickly, which makes it an easy reach when you want a bold side dish without much effort—fresh and crunchy from start to finish. Cucumbers are mild by nature, which works in the dressing's favor.
They absorb it readily without softening into mush or disappearing behind the stronger flavors, so each component stays distinct. The soy sauce and toasted sesame oil add depth and a rounded richness, while the Chili Garlic Sauce keeps things lively without tipping the salad toward heat alone. Fresh cilantro and toasted peanuts finish things off with contrasting aromas and a little crunch that keeps each bite from going flat—two elements that do double duty on both texture and fragrance. Served as a side, this Asian cucumber salad holds its own alongside almost anything.
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- INGREDIENTS
- Cucumbers 1.1 lbs (500 g) - long, thin-skinned
- Garlic 3 cloves
- Balsamic vinegar 1.7 tbsp (25 g)
- Soy sauce 2 tsp (10 g) - light soy sauce
- Sugar 1 tsp
- Fine salt 1 tsp
- Sesame oil 1 ½ tbsp (20 g) - toasted
- Chili garlic sauce 2 tbsp (30 g)
- Coriander to taste
- Roasted salted peanuts to taste
- Sesame seeds to taste
How to prepare Asian-style cucumber salad
To prepare the Asian-style cucumber salad, wash the cucumbers thoroughly and remove the ends 1. Place them on a cutting board and, using the flat side of a knife, smash them firmly 2. You should slightly break the skin and crush the flesh 3.
Then cut the smashed cucumbers into pieces about 1 1/4 in 4 and transfer them to a bowl. Add the salt 5 and the sugar 6.
Mix thoroughly 7 and let them rest for about 15 minutes. During this time they will lose some of their liquid and become crisper. In the meantime, prepare the dressing. Peel the garlic cloves and chop them very finely 8. Transfer them to a bowl large enough to later hold the cucumbers as well 9.
Add the balsamic vinegar 10, the light soy sauce 11, and the Chili Garlic Sauce 12.
Also add the toasted sesame oil 13 and mix well until you obtain a uniform dressing 14. After the resting time, take the cucumbers and drain them well 15.
Gently pat them dry with paper towels so as to remove moisture without crushing them further 16. Transfer the cucumbers to the bowl with the dressing 17 and toss.
When well dressed 18 you can plate the cucumber salad 20. Garnish with the salted roasted peanuts 21.
Add the sesame seeds 22, the chopped cilantro 23 and serve the Asian-style cucumber salad 34.