Asian Cucumber Salad
Asian Cucumber Salad is a refreshing cold salad that goes perfect with any meal on the grill. Made with fresh cucumbers and a simple sesame dressing.
Cool side dishes that can be made ahead for cookouts or meals on the grill are great for summer. Jalapeno Potato Salad and Deviled Eggs are a few of our favorite cool sides for BBQs.
Ingredients Needed
- Cucumbers
- Rice Vinegar
- Toasted Sesame Oil
- Sugar
- Fresh Garlic
- Ground Ginger
- Chili Flakes
- Sesame Seeds
Step By Step Directions
Wash and dry the cucumbers. Slice thin using a knife or mandoline slicer.
Place cucumbers in a colander and sprinkle with kosher salt, toss to coat well. Set the colander over a bowl or into the sink and rest for 30 minutes.
Rinse cucumbers well, drain and pat dry with paper towels or a cotton flour sack towel.
Mix dressing in a serving bowl by whisking together rice vinegar, sesame oil, sugar, minced or grated garlic, ground ginger and chili flakes.
Add the cucumbers to the dressing and stir until well combined. Garnish with sesame seeds.
Cover and refrigerate at least one hour or up to 3 days.
Recipe Notes
Asian cucumber salad will keep in the refrigerator up to 3- 4 days. You can add more sliced cucumbers to the leftover dressing to make another salad if desired.
Asian Cucumber Salad is the perfect compliment to classic burgers and sandwiches. Add them to Jerk Pork Burgers or to serve alongside Plum Glazed Ribs. They are perfectly crunchy and a great balance of sweet and savory.
We have been making this Asian Cucumber Salad 1 to 2 times a week with our garden fresh cucumbers. It is so easy to have on hand and is a great addition to any meal.
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Asian Cucumber Salad
Ingredients
- 6 cups thin sliced cucumbers
- 1 tablespoon kosher salt
- ½ cup rice vinegar
- ½ cup sugar
- ¼ teaspoon toasted sesame oil
- 1 garlic clove grated
- ½ teaspoon ground ginger
- ½ teaspoon chili flakes minced
- 1 tablespoon sesame seeds
Instructions
- Wash and dry the cucumbers. Slice thin using a knife or mandoline slicer.Place cucumbers in a colander and sprinkle with kosher salt, toss to coat well. Set the colander over a bowl or into the sink and rest for 30 minutes.Rinse cucumbers well, drain and pat dry with paper towels or a cotton flour sack towel.Mix dressing in a serving bowl by whisking together rice vinegar, sesame oil, sugar, minced or grated garlic, ground ginger and chili flakes.Add the cucumbers to the dressing and stir until well combined. Garnish with sesame seeds.Cover and refrigerate at least one hour before serving.
