Fresh Asian cucumber salad with vibrant vegetables and a tangy dressing

Asian Cucumber Salad

BySavannah Brooks
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why make this recipe

Asian Cucumber Salad is a refreshing dish that brightens up any meal. It’s light, crunchy, and has a great mix of flavors that come together easily. This salad is perfect as a side dish or a light snack. It’s also a great way to enjoy cucumbers, especially during hot weather. The combination of gochujang and other ingredients creates a delicious balance of heat and sweetness.

how to make Asian Cucumber Salad

Ingredients:

  • 2 large cucumbers
  • 2 tablespoons gochujang
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Directions:

  1. Slice the cucumbers thinly and place them in a large bowl.
  2. In a separate bowl, whisk together gochujang, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic to make the dressing.
  3. Pour the dressing over the cucumbers and toss until well coated.
  4. Let the salad marinate for about 10-15 minutes to absorb flavors.
  5. Garnish with sesame seeds and chopped green onions before serving.

how to serve Asian Cucumber Salad

Asian Cucumber Salad is best served cold. You can enjoy it as a side dish with grilled meats, rice, or noodles. It can also be served as a refreshing appetizer. Just make sure to give it a good toss before serving to ensure the flavors are mixed well.

how to store Asian Cucumber Salad

If you have leftovers, you can store the salad in the refrigerator. Place it in an airtight container. It’s best to eat it within 1-2 days for the freshest taste. The cucumber may lose some of its crunch over time, but it will still be delicious.

tips to make Asian Cucumber Salad

  • Use fresh cucumbers for the best flavor and crunch.
  • Adjust the amount of gochujang if you prefer it less spicy.
  • Letting the salad sit for a little longer can enhance the flavors.
  • You can add other vegetables like bell peppers or carrots for more color and taste.

variation

You can add protein like shredded chicken or tofu for a more filling meal. Also, try adding chopped peanuts or cashews for extra crunch.

FAQs

1. Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or white vinegar if you don’t have rice vinegar.

2. Is gochujang spicy?
Gochujang has a mild heat and a slightly sweet flavor, making it a great addition without being overwhelming.

3. Can I make this salad ahead of time?
You can prepare the dressing and slice the cucumbers ahead of time, but it’s best to mix them closer to serving to keep the cucumbers crunchy.

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Asian Cucumber Salad

  • Author: admin
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A refreshing and crunchy salad with a delicious balance of heat and sweetness from gochujang, perfect as a side or light snack.

Ingredients

  • 2 large cucumbers
  • 2 tablespoons gochujang
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Instructions

  1. Slice the cucumbers thinly and place them in a large bowl.
  2. In a separate bowl, whisk together gochujang, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic to make the dressing.
  3. Pour the dressing over the cucumbers and toss until well coated.
  4. Let the salad marinate for about 10-15 minutes to absorb flavors.
  5. Garnish with sesame seeds and chopped green onions before serving.

Notes

Serve cold as a side to grilled meats or as a refreshing appetizer. Store leftovers in an airtight container in the refrigerator for up to 1-2 days.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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