Hey everyone! It’s Kevin, and today, I have an incredibly easy recipe for Asian cucumber salad that is ready in 5 minutes!
Growing up, one of my favorite side dishes was a cold cucumber salad that my mom made using a soy sauce based sauce. This Asian cucumber salad recipe is inspired by my mom’s recipe with a few of my own tweaks. This cold side dish can be prepared in 5 minutes flat, making it perfect for a busy summer weeknight!
Tips For Making Asian Cucumber Salad
Although this dish is super simple, there are still a few things to keep in mind to make it the best it can be!
First, while the type of cucumber you use doesn’t matter too much, try to pick a firm cucumber. Not only will this make the dish taste better, but it will also make the first step of breaking the cucumber up easier.
Speaking of breaking the cucumber up, for this recipe, instead of slicing the cucumber normally with a knife, I recommend beating it with a rolling pin so it cracks all over. Then, rip the cucumber apart with your hands along the cracks, creating uneven pieces with rough surfaces. I found that breaking the cucumber this way instead of slicing it helps the sauce stick better to the surface.
While the dish is ready to eat immediately, it will taste better if you refrigerate it for 30 minutes before eating. This will give the sauce time to soak into the cucumbers, making them a lot more flavorful. If you don’t have the time though, don’t worry, you can definitely just eat it immediately!
Let’s get started on this quick and easy Asian cucumber salad!
Looking for entrees to eat this with?
5 Minute Asian Cucumber Salad
Course: Side DishCuisine: AsianDifficulty: Easy2
servings5
minutesThis refreshing Asian cucumber salad recipe is ready in only 5 minutes! It’s the perfect side dish for a busy weeknight dinner!
Ingredients
1 large any kind of cucumber (preferably firm)
1 tablespoon sesame oil
1 tablespoon soy sauce
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame seeds
Directions
- Thoroughly wash the cucumber. Instead of slicing the cucumber, place it on a cutting board and pound it with a rolling pin until you see cracks form along the whole cucumber
- Use your hands to rip the cucumber into pieces along the cracks. This is to create rough edges along the cucumber so the sauce sticks better
- Add the sesame oil, soy sauce, salt, and sugar into a bowl and mix until combined
- Add the cucumbers to the sauce and mix to combine. Ideally, let it sit covered in the fridge for about 30 minutes to let the flavors integrate into the cucumbers, but you can also eat it immediately. Add the sesame seeds right before serving
Notes
- Store in an airtight container for up to 3 days.
Like this recipe?
Follow @theminichefcom on Instagram
Like this recipe?
Follow @theminichefcom on Pinterest
Pin this image and follow us on Pinterest
Like this recipe? Don’t forget to rate and share it with your friends!
