Those that know me know that my obsession with cucumbers is totally real. I know it’s odd, and I’m not quite sure what it is, but I generally eat cucumbers every single day – and, every time we eat out, if cucumbers are somewhere on the menu, I’m ordering them. There’s just something about the refreshing, cold crunch and the ability to pair them with so many different flavors that keeps me coming back for more.
When I was younger, my mom used to give me a “snack” of cucumbers and celery whenever I was hungry. She’d provide me with different dips or serve them plain, and I truly believe this is where my love for cucumbers began. As an adult, I crave cucumbers regularly and find myself reaching for them for a snack when they’re available. One of my favorite go-to, quick and dirty recipes that I make constantly is this Asian cucumber salad. Somehow, the mix of tangy vinegar together with the watery coldness of the cucumber just works as the perfect snack or palate refresher. My taste preferences for this salad change every time I make it, and I oftentimes find myself adding more sesame oil one day, more vinegar and salt on the other, and even more sugar and mirin from time to time. As with all of my recipes, this one is yours to take and create to your own taste preference – feel free to add or subtract ingredients and use my recipe as a starting point to build your very own Asian cucumber salad recipe!
“In Southeast Asia, cucumbers are shorter and thicker than Western varieties. They are often crossed with different types of melons -making them slightly sweeter. Asian cucumbers are mild, slender, deep green, and have a bumpy, ridged skin. Dressed in a tangy vinaigrette, these are the ideal accompaniment to any fried or grilled dish.”
-tufts university
Asian Cucumber Salad
Ingredients
- 1/2 lb. Persian Cucumbers
- 1/3 cup Seasoned Rice Vinegar
- 1/4 cup Mirin
- 4 tbsp Sesame Oil
- 2 tbsp Sugar
- 1 tbsp Kosher Salt
- 1/4 tsp Chili Oil
- Red Pepper Flakes (for topping)
- Toasted Sesame Seeds (for topping)
Instructions
- Thinly slice cucumbers using a knife or mandoline. Place into a bowl and salt generously. Set aside and let sit for five minutes.
- Meanwhile, add the rest of the ingredients to a separate bowl and whisk vigorously to combine. Taste and adjust ingredient amounts to taste preference.
- Once salted cucumbers sit for at least five minutes, rinse gently under cold water, drain, and pat to dry before returning to the bowl.
- Pour seasoning mixture over cucumbers and toss to combine. Let sit for at least ten minutes before serving.
Watch my video on how to make this recipe by clicking here.
