Cucumber Recipes
A delightful and refreshing cucumber salad bursting with the rich flavors of toasted sesame oil, tangy rice vinegar, and a subtle kick from chili garlic sauce. Perfectly suited for a quick side dish or a light snack, this salad brings together simplicity and bold flavors, making it a versatile recipe to have in your culinary collection.
Ingredients Overview
This cucumber salad combines a variety of ingredients that come together to create an explosion of flavors. The nutty aroma of toasted sesame seeds pairs wonderfully with the sharpness of rice vinegar, while the soy sauce (or its alternatives) brings depth with its umami essence. The addition of chili garlic sauce or sriracha introduces a gentle heat, giving the salad a bit of a kick, while the sweetness from maple syrup or honey balances the spice and tang.
Step-by-Step Preparation Guide
Preparing the Cucumbers
Scoring the cucumbers with a fork might seem like a simple step, but it serves an important purpose. The grooves created allow the dressing to cling to every surface, ensuring each slice of cucumber is coated with flavor. This technique also adds texture, giving the salad a more sophisticated appearance. Thinly slicing the cucumbers allows for maximum absorption of the dressing, while maintaining a light crunch.
Salting and Draining the Cucumbers
Salting the cucumbers is essential for drawing out excess water, which ensures the salad stays crunchy rather than becoming soggy. After slicing, toss the cucumbers with salt and let them rest for about 10-15 minutes. This process causes the cucumbers to release moisture, which can then be drained off. Avoid rinsing them after draining, as the remaining salt enhances the overall flavor without overpowering the dish.
Mixing the Dressing
The dressing is where the magic happens. Rice vinegar brings a bright acidity, soy sauce or its alternatives add depth, and toasted sesame oil gives the salad its signature nuttiness. The grated ginger and finely minced garlic add layers of sharp, aromatic flavors, while the chili garlic sauce introduces a spicy undertone. Adjust the sweetness by choosing between maple syrup, honey, or even sugar. If you prefer a spicier kick, add extra chili garlic sauce or sriracha. This balance of tang, heat, and sweetness is what makes the dressing irresistibly flavorful.
Tossing Everything Together
Once the cucumbers have been drained, it’s time to combine them with the dressing and the rest of the ingredients. The goal here is to ensure every slice of cucumber is thoroughly coated with the dressing, enhancing the flavor in each bite. Stir everything gently, allowing the sesame seeds to spread evenly throughout the salad, offering tiny bursts of crunch and nuttiness. Taste and adjust the seasoning, perhaps adding a touch more salt or chili sauce based on your personal preference.
Recipe Tips
Achieving the Perfect Balance of Flavors:
Start with a small amount of chili garlic sauce and increase it gradually until you reach your desired level of spiciness. Similarly, adjust the vinegar for more tang or sesame oil for a richer, nuttier flavor.
Making It in Advance:
This salad is best served fresh, but you can prepare it a few hours ahead of time. If you’re making it in advance, consider adding the toasted sesame seeds just before serving to maintain their crunch.
Ingredient Substitutions and Variations:
Feel free to experiment with different ingredients. For example, honey or sugar can replace maple syrup, while tamari or coconut aminos can be used for a gluten-free version. You can also swap out the rice vinegar for apple cider vinegar for a milder tang.
What to Serve With This Recipe
Pairing with Asian-Inspired Dishes:
This cucumber salad is a perfect accompaniment to Asian meals. It pairs beautifully with teriyaki chicken, sushi rolls, or miso soup, offering a refreshing contrast to richer dishes. Its vibrant flavors work well alongside soy-glazed salmon or tofu stir-fries.
Complementing Western Dishes:
This cucumber salad can also enhance Western-style meals. Serve it as a cooling side dish to grilled meats like steak, chicken, or pork. It’s also a fantastic companion to sandwiches and wraps, or even as a zesty addition to a summer barbecue spread. Its light, crisp texture contrasts beautifully with the heavier, savory elements of these dishes.
Using It as a Topping or Filling:
For a creative twist, try using this salad as a filling for wraps or sandwiches. Its vibrant, crunchy texture adds a fresh element to falafel wraps or roasted veggie sandwiches. It also works great as a topping for rice bowls, adding a zesty crunch that brightens up grains and proteins.
Frequently Asked Questions
Can I Make This Salad Ahead of Time?
Yes, you can prepare this salad a few hours in advance and store it in the refrigerator. However, it’s best consumed the same day to maintain its crunch. If you store it longer, the cucumbers may become slightly soft, but the flavors will continue to develop.
Can I Use Regular Cucumbers Instead?
Absolutely, you can use regular cucumbers, but you may want to peel them and remove the seeds to avoid excess water. The thinner, smaller varieties of cucumbers like Persian or English are preferred for their texture, but regular cucumbers work fine if prepared accordingly.
How Can I Adjust the Spice Level?
To dial down the spice, reduce the amount of chili garlic sauce or sriracha. Conversely, if you love heat, feel free to add more or experiment with a spicier chili sauce. You can also add fresh chili slices for an extra fiery kick.
Is There a Way to Make This Recipe Gluten-Free?
Yes, simply swap out the soy sauce for tamari or coconut aminos, which are gluten-free options that won’t compromise the flavor. These alternatives will still provide the salty, umami flavor necessary for the dish.
Storage and Leftovers
Properly storing your cucumber salad is crucial to keeping it fresh. Transfer any leftovers into an airtight container and store them in the refrigerator for up to three days. While the cucumbers may lose some of their crunch after a day, the flavors will remain vibrant. Before serving, give the salad a good stir to redistribute the dressing.
To refresh the salad after storage, consider adding a bit more vinegar or soy sauce to revive the flavors. A sprinkle of freshly toasted sesame seeds can also help restore the crunch that might have softened over time.
This cucumber salad with sesame and ginger is a versatile dish that works well as a side or a main. Its bright, tangy flavors and refreshing crunch make it an excellent choice for any meal, from a light lunch to a dinner party side dish. Simple to prepare yet packed with flavor, it’s a recipe that never fails to impress.
Ingredients
1–2 tablespoons toasted sesame seeds
1 tablespoon toasted sesame oil
1 teaspoon chili garlic sauce (sambal oelek) or sriracha, more to taste
1 tablespoon maple syrup (or honey, or sugar)
1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups sliced)
1/2 teaspoon salt
1 teaspoon ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar
1 tablespoon soy sauce, Bragg’s Liquid Amino Acid, or Coconut amino acid
4–5 scallions, finely sliced
Instructions
Begin by taking a fork and running it along the cucumbers’ length to create grooves, which will help the dressing adhere better. While this step is optional, it adds texture to the dish.
Thinly slice the cucumbers and place them in a bowl. Toss them with the salt to draw out excess moisture and allow them to sit as you prepare the other ingredients.
After the cucumbers have rested, drain them without rinsing. Transfer them to a larger bowl, then add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili garlic sauce, and sesame seeds. Stir everything together until evenly mixed.
Taste the mixture and adjust the seasoning with additional salt or chili sauce to match your preferences.
Refrigerate the salad until ready to serve. It’s best enjoyed on the same day for maximum freshness but can be stored in the fridge for up to three days.
Cucumber Recipes
Ingredients
- 1 –2 tablespoons toasted sesame seeds
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili garlic sauce sambal oelek or sriracha, more to taste
- 1 tablespoon maple syrup or honey, or sugar
- 1 1/2 pounds Turkish Persian, or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
- 1 teaspoon ginger grated
- 1 clove garlic finely minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce Bragg’s Liquid Amino Acid, or Coconut amino acid
- 4 –5 scallions finely sliced
Instructions
- Begin by taking a fork and running it along the cucumbers’ length to create grooves, which will help the dressing adhere better. While this step is optional, it adds texture to the dish.
- Thinly slice the cucumbers and place them in a bowl. Toss them with the salt to draw out excess moisture and allow them to sit as you prepare the other ingredients.
- After the cucumbers have rested, drain them without rinsing. Transfer them to a larger bowl, then add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili garlic sauce, and sesame seeds. Stir everything together until evenly mixed.
- Taste the mixture and adjust the seasoning with additional salt or chili sauce to match your preferences.
- Refrigerate the salad until ready to serve. It’s best enjoyed on the same day for maximum freshness but can be stored in the fridge for up to three days.