Light, crisp and full of flavour, this asian-style cucumber salad by Clove Kitchen is the quick and refreshing side you’ll want all summer long.
Asian-style cucumber salad
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Ingredients
For the dressing:
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 tbsp chili oil, optional
For the salad:
- 3 Lebanese cucumber, halved, cut into rough chunks
- 1/2 red onion, thinly sliced
- 1/2 bunch coriander, roughly chopped
- 1/4 tsp salt
- 1/4 tsp pepper
Clove Kitchen Tips
We love the simplicity of this recipe, but if there's a few extra bits and pieces in the fridge that need using you can add them to this salad. Spring onions, a few thinly sliced radishes, a green chilli, even a thinly sliced celery stick would all work well. Toasted peanuts would be a great addition for some extra crunch!
Transform a few cucumbers into a vibrant, flavour-packed salad using just a few pantry staples and minutes of your time. It's so simple, you're basically quick-marinading red onion and cucumbers in soy sauce, rice wine vinegar, sesame oil and a little chilli.
This salad is crisp and refreshing, perfect for summer meals when you're craving something light. Use it to top a rice bowl, with noodles or serve it with a fiery curry, baked fish or tofu skewers. You can dress it up or down depending on what you have on hand and who you're trying to impress. Toasted peanuts, fried shallots, or a little thinly sliced green chilli would bring a touch of deluxe.
Enjoy!
Method
Step 1
Start by making the dressing. In a large bowl add soy sauce, rice wine vinegar, sesame seeds, sesame oil, sugar, salt and chili oil. Mix well to combine.
Step 2
Thinly slice the onion and add to the bowl with the dressing. Mix and set to allow the onion to lightly pickle.
Step 3
Halve the cucumbers, and cut into rough chunks at an angle, about 3 cm thick. Add the bowl with the onions and gently mix. Let sit for at least 10-15 minutes, then roughly chop the coriander leaves and mix through the salad. Taste adding more salt and pepper if needed, then serve.
Helpful tips
Can I use a different type of cucumbers?
Yes, you can use other types of cucumbers like telegraph or baby cucumbers. However, Lebanese cucumbers are preferred for their firm texture and minimal seeds, which keep the salad from becoming watery. If the cucumbers are big and seedy, cut the cucumber in half, scoop out the seeds and then make the salad as instructed.
Can I substitute any ingredients in the dressing?
You can substitute soy sauce for tamari sauce if you need a gluten-free alternative. If you don't have rice wine vinegar, apple cider vinegar or white wine vinegar works well.
What if I don't have chilli oil?
Chilli oil adds more than just heat to a dish - it will give this salad a nice gloss, a little crunch and a good hit of umami. If you don't have chilli oil, replace with chilli paste and extra sesame oil, or finely sliced red chilli, lots of cracked pepper, and extra oil.
Can I make this salad in advance?
Yes, you can make the salad a few hours in advance. It actually benefits from sitting for a while as the flavours meld together. Store in the fridge in a container and don't add the coriander until serving.
Nutrition per serving
Calories
142
kcal
Fat
8.3
g
Carbohydrates
9.4
g
Protein
4.4
g
Fiber
2.6
g
Nutrition information is estimated based on the ingredients in this recipe. It isn't a substitute for a professional nutritionist's advice.
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