Joyful asian cucumber salad: 10 min

Hey there! If you’re anything like me, finding those fantastic recipes that are quick, easy, and seriously delicious is the holy grail. That’s exactly why I started Pure Cooking Joy – because amazing food shouldn’t feel like a chore, right? I used to think I was totally hopeless in the kitchen, all stressed out from my old job. But finding joy in simple things, like baking bread or, yes, whipping up this incredible asian cucumber salad, changed everything. This salad is honestly one of the easiest things you’ll ever make, and it’s just bursting with fresh, bright flavors. It’s the perfect no-cook side dish, whether you need a speedy companion for dinner on a busy Tuesday or a cool, crunchy addition to your summer BBQ spread. Trust me, it’s a game-changer!

Why You’ll Love This Asian Cucumber Salad

This salad is just the best for so many reasons. Seriously, you’re going to make it again and again. Here’s why:

• Ready in a flash: We’re talking less than 10 minutes from start to finish. Perfect for when you need something fast!
• Super refreshing: It’s so crisp and cool, like a little bite of summer in every mouthful.
• Healthy perk-up: Need a light side? This is your answer – low in calories and packed with clean flavor.
• Simple ingredients, big flavor: You won’t believe how much taste comes from just a few staple items.
• Perfect make-ahead side: It actually tastes even better after chilling for a bit, so you can totally prep it ahead!

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Ingredients for Your Perfect Asian Cucumber Salad

Here’s what you’ll need to whip up this amazing salad. It’s pretty simple, which is exactly how I like it!

• 1 English cucumber (the long one feels right for this, trust me!)
• 2 tablespoons soy sauce (or tamari if you need gluten-free)
• 1 tablespoon rice vinegar (the plain white kind works great)
• 1 teaspoon sesame oil (toasted is best for that nutty punch)
• 1/2 teaspoon sugar (just a touch to balance everything out)
• 1/4 teaspoon red pepper flakes (optional, but highly recommended for a little warmth!)
• 1 clove garlic, minced (fresh garlic makes all the difference!)
• 1 teaspoon toasted sesame seeds (for that perfect little crunch and flavor boost)

How to Prepare This Quick Asian Cucumber Salad

Alright, let’s get this done! It’s honestly so, so simple, you’ll be amazed. This is where the magic happens, and it’s all about speed and freshness. No fuss, just pure, delicious flavor. It’s why I love sharing recipes like this – they prove cooking can be totally stress-free and incredibly rewarding. Grab your ingredients, and let’s make this the best asian cucumber salad you’ve ever had!

Step 1: Prepare the Cucumbers

First things first, we gotta prep our cucumbers. You’ve got options here! You can totally go for the smash method – just lay the cucumber on a cutting board and give it a good whack with the flat side of your knife. It helps it absorb all that yummy dressing later! Or, if you prefer, you can just slice them super thin. Either way, get them ready to soak up all that goodness.

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Step 2: Mix the Dressing

Now for the flavor bomb! In a small bowl, whisk together the soy sauce, rice vinegar, that gorgeous sesame oil, sugar, and minced garlic. If you’re feeling a little spicy, toss in those red pepper flakes now too. Make sure you whisk it all together really well until it’s all combined. You want a nice, smooth dressing that’s ready to coat those cucumbers perfectly.

Step 3: Combine and Chill

Here’s where it all comes together! Pop your prepared cucumbers into your serving bowl. Pour that beautiful dressing right over the top. Now, gently toss everything together until every single piece of cucumber is nicely coated. Honestly, you can totally serve it right away, but I really think it’s even better if you pop it in the fridge for about 10-15 minutes to chill. It just makes everything so much more refreshing, you know?

Step 4: Garnish and Serve

Almost there! Just a little sprinkle of those toasted sesame seeds over the top for that extra pop of flavor and crunch. And that’s it! Your perfect, flavorful asian cucumber salad is ready to go. Serve it up with your dinner, or pack it for lunch. Easy peasy!

Tips for the Best Asian Cucumber Salad

Okay, so you’ve got the basic recipe down, but let’s get into some of my little secrets to make this asian cucumber salad truly sing! It’s all about the little touches that make a big difference. Trust me, these tips will elevate your salad from good to absolutely divine!

Choosing the Right Cucumber

For this smashed cucumber salad, I *always* reach for an English cucumber. They’re the long, thin ones with the really delicate skin and hardly any seeds. That means less prep work for you and a much nicer texture – no watery bits or big seeds to mess things up!

Adjusting the Flavor Profile

My favorite part is that you can totally make this your own! If you love a little heat, add a drizzle of chili oil or a pinch more of those red pepper flakes for a real kick. Want it a bit tangier? A tiny splash more rice vinegar does the trick. For that perfect soy sesame cucumbers vibe, feel free to play with the sugar and soy sauce until it tastes just right to you. It’s all about what makes your taste buds happy!

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Make-Ahead and Serving

This salad is a lifesaver for busy days because you can totally make it ahead! Prepare it a few hours in advance and pop it in the fridge. It actually gets even better as it chills, letting all those flavors meld together. Just give it a quick stir before serving to make sure everything is still coated beautifully. It’s the perfect asian cucumber salad solution when you need a no-fuss side!

Variations for Your Asian Cucumber Salad

Once you’ve mastered the basic asian cucumber salad, it’s so fun to play around and make it your own! Think of it as your canvas to create the perfect spicy asian salad or a nod to Korean oi muchim. I love adding a generous handful of fresh cilantro or some bright mint leaves right before serving. For a bit of crunch and nutty flavor, some chopped roasted peanuts or cashews are amazing. And if you’re really craving that heat, swap the red pepper flakes for a teaspoon of gochugaru (Korean chili flakes) or a drizzle of your favorite chili oil. It’s all about making it perfect for *you*!

Frequently Asked Questions about Asian Cucumber Salad

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Nutritional Snapshot of Your Asian Cucumber Salad

Just a little heads-up about the good stuff in this salad! This quick side dish is pretty light and healthy, which is awesome. For one serving, you’re looking at about 75 calories, 2 grams of protein, and just 4 grams of fat. It’s got about 7 grams of carbs. Remember, these numbers are estimates and can change a bit depending on exactly what you use and how much dressing you add. It’s a great way to add some fresh flavor without weighing your meal down!

Share Your Delicious Asian Cucumber Salad!

I just LOVE hearing from you all! Did you make this super easy asian cucumber salad? Seriously, what did you think? Did you smash it or ribbon it? Tell me everything in the comments below! I really want to know how it turned out for you, and if you tried any fun variations – maybe you added some chili oil or cilantro? Don’t forget to give it a star rating if you loved it; it helps other cooks find it too! And if you posted a pic on Pinterest or Insta, tag me!

Quick Asian Cucumber Salad

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A simple, refreshing Asian cucumber salad with a savory soy-sesame dressing. This chilled side dish is perfect for any meal and can be made ahead.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 0 min
• Total Time: 10 min
• Yield: 2 servings 1x
• Category: Side Dish
• Method: No Cook
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 English cucumber
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• 1 clove garlic, minced
• 1 teaspoon toasted sesame seeds

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Instructions

1. Wash the cucumber. Smash it with the flat side of a knife or cut it into thin ribbons.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, red pepper flakes (if using), and minced garlic.
3. Place the smashed or ribboned cucumber in a serving bowl.
4. Pour the dressing over the cucumber and toss to coat.
5. Garnish with toasted sesame seeds.
6. Serve immediately or chill for later.

Notes

• For extra flavor, add a splash of chili oil.
• This salad is best served cold.
• You can adjust the sweetness and spice to your preference.

Nutrition

• Serving Size: 1 serving
• Calories: 75
• Sugar: 5g
• Sodium: 600mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg