Cucumber Salad Remix Asian

A refreshing, vibrant cucumber salad tossed with Asian-inspired seasonings, sesame oil, and fish sauce for a savory, tangy kick—perfect as a side or light appetizer.

The first time I served this salad at a summer gathering, it disappeared in minutes. Everyone appreciated its crisp texture and the punchy Asian-inspired dressing that turned simple veggies into something special.

Ingredients

• Vegetables: 2 large cucumbers, thinly sliced, 1 small red onion, thinly sliced, 1 medium carrot, julienned, 2 scallions, finely sliced, 1 tablespoon fresh cilantro, chopped
• Dressing: 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon fish sauce, 1 teaspoon soy sauce (use gluten-free if needed), 1 teaspoon honey or sugar, 1 garlic clove, finely minced, 1 teaspoon grated fresh ginger, 1 small red chili, thinly sliced (optional)
• Garnish: 1 tablespoon toasted sesame seeds

Instructions

Serve homemade meals comfortably with sturdy utensils and steak knives for everyday dining and special dinners.

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Combine Vegetables:

In a large bowl, combine cucumbers, red onion, carrot, scallions, and cilantro.

Mix Dressing:

In a separate small bowl, whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey (or sugar), garlic, ginger, and chili if using.

Toss Salad:

Pour the dressing over the vegetables and toss well to coat.

Rest:

Let the salad sit for at least 10 minutes to allow flavors to meld.

Garnish:

Sprinkle with toasted sesame seeds just before serving.

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This salad sparked laughter at our last family dinner when my little cousin piled her plate twice. Cucumber salad is now our go-to side whenever fresh, crunchy veggies are in season.

Required Tools

Sharp knife, cutting board, mixing bowls, whisk or fork

Nutritional Information (per serving)

Calories: 75, Total Fat: 4 g, Carbohydrates: 8 g, Protein: 2 g

Serving Suggestions

Serve chilled as a light appetizer or pair with grilled meats, seafood, or tofu for a complete meal.

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Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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This salad is always best enjoyed fresh and chilled for maximum crunch—the flavors really shine when given time to meld. Enjoy every crispy, tangy bite!

Recipe FAQs

→ What vegetables work best for this cucumber salad?

Cucumbers, carrots, red onion, and scallions provide freshness, crunch, and vibrant color. You can add radishes or bell peppers for more texture.

→ How do I ensure the dressing is balanced?

Whisk together rice vinegar, sesame oil, soy sauce, and honey for sweet, tangy flavor. Adjust the seasonings gradually and taste before tossing.

→ Can this salad be made vegetarian?

Yes, replace fish sauce with a vegetarian alternative or extra soy sauce to maintain umami flavor without the fish allergen.

→ How spicy is this cucumber salad?

Spiciness depends on the chili used. Add sliced red chili to taste or omit for a mild version suitable for everyone.

→ What is the best way to serve this salad?

Let the salad rest for 10 minutes to meld flavors. Sprinkle toasted sesame seeds just before serving for extra crunch and aroma.

→ Is this salad suitable for gluten-free diets?

Use gluten-free soy sauce and check all ingredients to keep the salad fully gluten-free for sensitive eaters.