Asian Cucumber Salad
This chilled Asian Cucumber Salad is zesty and garlicky with a bit of heat and a satisfying crunch! It’s made in just 5 minutes and then marinates overnight so the flavors can soak in. So refreshing and perfect as a healthy snack, side, or potluck addition.
Servings: 4
Ingredients
- 1/4 cup rice vinegar
- 3 tablespoons mirin (sweet rice wine)
- 3 tablespoons honey
- 3 teaspoons vegetable oil
- 2 teaspoons toasted sesame oil
- 1 teaspoon chili garlic sauce
- 1/2 teaspoon coarse salt
- 5 small Persian cucumbers , washed and dried, cut into 1/4 to 1/2-inch thick rounds (see note)
Instructions
- In a shallow plastic container or bowl, whisk together all the marinade ingredients until combined. Add in the sliced cucumbers and toss, making sure the cucumbers are completely coated in the liquid.
- (Alternatively, you can add the cucumbers to a glass jar and pour the marinade over them.)
- Tightly cover and chill in the fridge overnight (see note.)
- You can either keep them in the fridge and munch on them like pickles, or if serving as a salad, drain the cucumbers and reserve a bit of the marinade. Transfer to a shallow bowl and drizzle with the reserved marinade. Enjoy cold.
Notes
Persian cucumbers. These are very small cucumbers (not to be confused with pickling cucumbers.) You could also use an English cucumber. Both carry less water and have perfectly edible skin. Avoid common waxy cucumbers.
The thickness of the sliced cucumbers matter. The cucumbers should be sliced into rounds between 1/4 and 1/2-inch thick. Thinner slices will absorb the marinade faster, but thicker slices will stay crunchier longer. Your choice.
Vary the spice/heat level. These have some heat, but are not spicy. If you want them more spicy, double the chili garlic sauce.
Chill overnight for best flavor. This cucumber salad is best made and chilled overnight so the cucumbers can really absorb the flavors, but they can soak for a minimum of 5 hours. The longer the better!
Don't use the marinade twice. I do not recommend using the marinade/brine for another batch as all the flavors will have been absorbed by the original cucumber slices.
Storage. Leftovers should be stored in a tightly covered container or glass jar in the refrigerator and will last up to a week, however the longer they marinate they will lose their crunch.
Nutrition
Calories: 99kcal · Carbohydrates: 21g · Protein: 1g · Fat: 2g · Saturated Fat: 0.3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 1g · Sodium: 452mg · Potassium: 111mg · Fiber: 0.4g · Sugar: 17g · Vitamin A: 74IU · Vitamin C: 2mg · Calcium: 13mg · Iron: 0.3mg