What type of cucumber is best for making Asian cucumber salad?

For the best flavor and texture in Asian cucumber salad, use thin-skinned cucumbers such as Persian, Lebanese, Turkish, or English cucumbers. These varieties have fewer seeds, a milder taste, and less bitterness compared to waxy cucumbers. If you only have waxy cucumbers on hand, peeling them before slicing will help reduce bitterness and improve the salad's overall taste.

Why do you need to salt and strain cucumbers before making the salad?

Salting cucumbers draws out excess moisture, which helps prevent the salad from becoming watery and dilutes the dressing’s flavor. After salting, the cucumber slices or smashed pieces are drained or pressed through a sieve to remove the released liquid. This step results in a crisper texture and allows the dressing to better cling to the cucumber, enhancing every bite.

How can I add spice to Asian cucumber salad without making it too hot?

To add a mild heat, use a small amount of crispy chili oil, such as Laoganma Crispy Chili Oil, which adds both spice and crunchy texture without overwhelming heat. You can adjust the quantity based on your personal tolerance for spiciness. For less heat, consider substituting with thinly sliced mild chili peppers or leaving out chili oil completely.

What is the benefit of smashing cucumbers instead of just slicing them?

Smashing cucumbers creates irregular crevices and splits that help the salad dressing and seasonings penetrate more deeply. This technique also helps release some water from the cucumbers before salting, preventing the salad from becoming soggy. The result is a salad with enhanced flavor and a slightly rustic, satisfying texture.

How long can Asian cucumber salad be stored, and how does taste change over time?

Asian cucumber salad is best eaten within 24 hours for optimal texture and flavor. Freshly made salad has a vibrant, intense dressing flavor and crispness. After a few hours or overnight in the fridge, the cucumbers release more water, which dilutes the dressing but softens the salad, making it easier to eat with a spoon. Beyond 24 hours, cucumbers may become too soft and less enjoyable.

Asian Cucumber Salad Recipe With Spicy Catfish Courtbouillon

Name: Asian Cucumber Salad
Prep time: PT-990111H22M16S
Total time: PT-495056H41M8S
Cuisine: Asian
Ingredients: – 1 1/2 pounds Turkish, Persian, or English cucumbers for optimal texture and mild flavor; – 1/2 teaspoon salt to draw out moisture and enhance natural sweetness; – 4-5 scallions, finely sliced for fresh herbaceous note; – 1 teaspoon ginger, grated for warmth and subtle spice; – 1 clove garlic, finely minced for pungent aromatics; – 1/4 cup seasoned rice vinegar to impart tangy acidity; – 1 tablespoon soy sauce for savory umami flavor; – 1 tablespoon toasted sesame oil for rich nutty aroma; – 1 tablespoon maple syrup for balancing acidity with gentle sweetness; – 1 teaspoon chili garlic sauce for desired heat level; – 1-2 tablespoons toasted sesame seeds for crunchy texture and visual appeal; – 1 small eschalot or shallot, very thinly sliced for subtle sweetness and extra crunch

Ingredients

– 1 1/2 pounds Turkish, Persian, or English cucumbers for optimal texture and mild flavor

– 1/2 teaspoon salt to draw out moisture and enhance natural sweetness

– 4-5 scallions, finely sliced for fresh herbaceous note

– 1 teaspoon ginger, grated for warmth and subtle spice

– 1 clove garlic, finely minced for pungent aromatics

– 1/4 cup seasoned rice vinegar to impart tangy acidity

– 1 tablespoon soy sauce for savory umami flavor

– 1 tablespoon toasted sesame oil for rich nutty aroma

– 1 tablespoon maple syrup for balancing acidity with gentle sweetness

– 1 teaspoon chili garlic sauce for desired heat level

– 1-2 tablespoons toasted sesame seeds for crunchy texture and visual appeal

– 1 small eschalot or shallot, very thinly sliced for subtle sweetness and extra crunch

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Instructions

1-First Step: Prepare Cucumbers
Wash the cucumbers thoroughly. Optionally, score them lengthwise with a fork or gently smash with a rolling pin or meat mallet to create crevices, which helps dressing absorption. Slice the cucumbers thinly or cut into one-inch pieces, then toss with salt in a colander or bowl. Let sit for 20 to 30 minutes (up to several hours if convenient) to draw out excess moisture and enhance flavor.

2-Second Step: Drain and Transfer
Drain the cucumbers well but do not rinse, then transfer them to a large mixing bowl, ready for dressing.

3-Third Step: Make the Dressing
In a separate bowl, whisk together rice vinegar, soy sauce or liquid amino acids, toasted sesame oil, maple syrup or preferred sweetener, and optional chili garlic sauce. Stir until well combined and smooth.

4-Fourth Step: Combine and Toss
Add the grated ginger, minced garlic, finely sliced scallions (and optional shallots), toasted sesame seeds, and dressing to the cucumbers. Toss gently but thoroughly to coat all pieces, ensuring the dressing clings well to the cucumber slices.

5-Fifth Step: Adjust Seasoning
Taste the salad and adjust salt, sweetness, or acidity as needed to balance flavors according to your preference.

6-Final Step: Chill and Serve
Refrigerate the Asian cucumber salad until ready to serve, ideally the same day for optimal crunch and fresh flavor. It keeps well in an airtight container for up to three days but is best enjoyed fresh for the best texture. Serve chilled or at room temperature as a refreshing side dish with grilled meats, pork belly, or on its own as a light snack.

Last Step:

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Notes

🥒 Salting or smashing cucumbers draws out excess water and intensifies flavor.
🍶 Use toasted sesame oil for a rich, nutty flavor that enhances the dish.
🌶️ Adjust chili paste or garlic sauce to control the heat level.

Author: Brandi Oshea
Prep Time: 20-30 minutes
Salting Time: 20-30 minutes
Cook Time: 0 minutes
Category: Salad
Method: Tossing
Cuisine: Asian
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 95
Sugar: 5g
Sodium: 500mg
Fat: 5.5g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 2.5g
Cholesterol: 0mg