Cucumber Salad Asian Remix (Print Version)
Crunchy cucumbers tossed in tangy, savory Asian-style dressing for a vibrant, refreshing appetizer or side.
# Components:
→ Vegetables
01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 scallions, finely sliced
05 - 1 tablespoon fresh cilantro, chopped
→ Dressing
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon fish sauce
09 - 1 teaspoon soy sauce (use gluten-free if required)
10 - 1 teaspoon honey or sugar
11 - 1 garlic clove, finely minced
12 - 1 teaspoon grated fresh ginger
13 - 1 small red chili, thinly sliced (optional)
→ Garnish
14 - 1 tablespoon toasted sesame seeds
# Method:
01 - Place the cucumbers, red onion, carrot, scallions, and cilantro into a large mixing bowl.
02 - In a separate bowl, vigorously whisk together rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, garlic, ginger, and sliced chili if desired.
03 - Pour the prepared dressing over the vegetables. Toss thoroughly to ensure all slices are evenly coated.
04 - Allow the salad to sit for a minimum of 10 minutes so the flavors can meld.
05 - Sprinkle toasted sesame seeds over the salad immediately before serving.
# Expert Advice:
01 -
- Quick and easy no-cook salad
- Full of crunchy colorful vegetables
02 -
- This salad contains fish and soy check all sauces if gluten-free is required.
- Sesame oil and sesame seeds are common allergens always verify for guests.
03 -
- Letting the salad sit for 10 minutes enhances flavor and texture.
- Slice vegetables as thinly as possible for best crunch.