Quick Asian Cucumber Salad Recipe

Original Post: https://www.evolvingtable.com/asian-cucumber-salad/

A close up shot of cucumbers with onions, cashews, and dressing.

5 from 4 votes

Quick Asian Cucumber Salad Recipe

Make this quick Asian Cucumber Salad for an easy side dish in under 15 minutes tonight! Crunchy cashews combine with sliced mini seedless cucumbers, red onion, and a tangy dressing made from rice vinegar, soy sauce, sesame oil, and chili garlic paste.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: Asian

Servings: servings

Author: London Brazil

Ingredients

1 lb. mini seedless cucumbers or an English cucumber, cut into ¼-inch slices
¾ tsp. salt
¼ cup rice vinegar
1 Tbsp. soy sauce gluten-free, or Tamari
2 tsp. sesame oil toasted
2 tsp. honey or sugar
1 tsp. chili garlic paste or 1 tsp. sriracha + 1 minced garlic clove
¼ tsp. ginger paste
¼ cup red onion finely diced
¼ cup roasted cashews salted, finely chopped

Instructions

Prepare Cucumbers: Add sliced cucumbers to a large bowl and sprinkle with salt. Let sit for at least 15 minutes. Pat dry with a paper towel to remove excess liquid every few minutes.
1 lb. mini seedless cucumbers, ¾ tsp. salt
Make the Vinaigrette: While cucumbers are resting, whisk together the rice vinegar, soy sauce, sesame oil, honey, chili garlic paste, and ginger paste in a medium-sized bowl.
¼ cup rice vinegar, 1 Tbsp. soy sauce, 2 tsp. sesame oil, 2 tsp. honey, 1 tsp. chili garlic paste, ¼ tsp. ginger paste
Toss with Cucumbers: Once the cucumbers have been thoroughly dried, pour the dressing over them and toss until they’re well coated.
Serve the Salad: Add diced red onion and chopped cashews. Toss to combine everything and either serve immediately or serve for up to two hours to serve chilled. Enjoy!
¼ cup red onion, ¼ cup roasted cashews

Video

Notes

Prep-Ahead Instructions:

Slice cucumbers and dice onion a couple of hours beforehand to save time. You can pour the dressing over the cucumbers and chill in the fridge for up to two hours before serving.

Storage Directions:

If there are leftovers, keep them in an airtight container in the fridge for up to 3 to 4 days. It is not recommended you freeze this salad as the cucumbers will lose their texture upon thawing and will become extremely watery.

Recipe Tips:

Slice 'em even. Be sure to evenly cut the cucumber slices into ¼-inch pieces.
Let 'em rest. After slicing the cucumbers, sprinkle with salt and allow excess moisture to be released.
Whisk it well. Thoroughly mix the dressing to fully incorporate all of the ingredients.
Save the crunch. Add the cashews and onions just before serving to ensure crunchy goodness in every bite.
Change it up. Don't be scared to add in things like green onion, carrots, cilantro, sesame seeds, or peanuts to create new flavors.

Nutrition