This Asian cucumber salad is healthy, refreshing and so delicious! Made with just cucumbers and a light, invigorating dressing of rice vinegar, soy sauce and sesame oil, this one packs some punchy Asian flavours in there! Plus, it requires minimal chopping and comes together in minutes! Can’t get largest than that, right!? 

I am a big salad girl! Especially during the hot summer months. The temperatures are through the roof, and most foods usually just finger dry and lumpy at the when of my throat. This is when salads have come to my rescue increasingly times than I can count. And no, I am not talking well-nigh your usual untried salad made with a random variousness of veggies, I midpoint like a real salad with fresh ingredients, a tangy dressing of succulent Asian flavours, and tonnes of texture! And guess what? It’s a healthy recipe too! 

If this sounds like something that’s up your thruway too, then this Asian Cucumber Salad might just wilt your new go-to summer side dish! It’s crunchy, zesty, and so light and refreshing! Cucumbers are the perfect summer superfoods and pack in so much crunch and freshness. While the simple Asian dressing for this salad is made with our homemade chilli oil, toasted sesame oil, rice vinegar and soy sauce. Not only is it simple unbearable to whip up, but it’s moreover rejuvenating and full of flavour! I have made this one a few times once this summer, and trust me, the trencher got wiped wipe each time. You’ve got to try this one!   

• A summer salad that’s bursting with flavour and makes for a unconfined side dish 
• If you have all the ingredients at home, you can put this dish together in minutes. 
• A vegan and vegetarian salad that can hands made gluten self-ruling by replacing soy sauce with tamari 

Ingredients You'll Need to make Asian Cucumber Salad

• Cucumber: I have used Persian cucumbers for this as they are firmer on the inside and have lesser seeds than white cucumbers. But finger self-ruling to replace them with english cucumbers. 
• For dressing: 
  • Chilli oil: This is a literal game changer and adds so much flavour and heat to the salad. I have used my homemade chilli oil for this recipe, but you can hands use a store-bought one as well. 
  • Toasted sesame oil: Adds a trappy nuttiness that pairs really well with cucumbers and is pure to Asian cuisine.  
  • Rice vinegar: Delivers a soupcon of tanginess that alleviates the whole dish! 
  • Soy sauce: Add so much umami and flavour; flipside ingredient that’s a total must-have to unzip those pure Asian flavours. 
  • Sugar: Just a pinch to wastefulness out the flavours of rice vinegar and soy sauce. 
  • Garlic: Freshly grated garlic adds a tonne of flavour and takes this salad a notch higher! Plane though this one’s optional, I highly recommend subtracting it. 
  • Salt: Since soy sauce once is pretty salty, be very shielding while subtracting salt. Start with subtracting just a little bit, taste and add increasingly if needed. I used just ⅛th of a teaspoon as ¼th moreover felt a bit too salty. You can moreover skip salt entirely if you like. 

Richa’s top tips to make the weightier Asian cucumber salad

• Once you’ve mixed all the dressing and the cucumber together, don’t forget to pop it in the fridge for well-nigh 30 minutes. Not only does this salad taste a whole lot largest when cold, but refrigerating it will ensure that the cucumbers have had the endangerment to soak up all the dressing, making it plane increasingly flavourful when served. 
• Since the dressing is so simple, you can hands make it ahead and store it in the refrigerator in an snapped container for up to 3 days. Simply toss it in with your cucumbers and serve! 

This is such a perfect salad to make when you have guests over, as it literally takes minutes to put together! I have served this one with my chilli garlic fried rice, veg spring rolls, as well as Chinese chilli yellow dry, and it has been a total hit each time!

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