Why You’ll Love This Recipe
This cucumber salad is light and refreshing, with a spicy kick from the chili pepper and an umami-rich dressing that ties everything together. The sesame oil adds a nutty depth, while the honey balances out the acidity of the rice wine vinegar. The combination of fresh cilantro, cucumber, and chili creates a dish that’s vibrant, crunchy, and full of flavor. It’s perfect for a summer gathering or a quick weeknight side dish!
Ingredients
- 1 large cucumber
- 1 tablespoon salt (for salting cucumbers)
- 2 tablespoons fresh cilantro, torn
- 1/2 small chili pepper, seeds removed and diced
- 1/2 tablespoon sesame oil, more for garnish
- 2 tablespoons rice wine vinegar
- 2 teaspoons honey
- 2 teaspoons soy sauce
- 1 tablespoon toasted sesame seeds
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Cucumbers: Thinly slice the cucumber using a sharp knife or a mandolin slicer. Sprinkle with salt and let the cucumber slices sit for about 5 minutes to draw out excess moisture. After 5 minutes, blot the cucumbers with a paper towel to remove any excess water.
- Make the Salad: In a large bowl, combine the cucumber slices, torn cilantro, diced chili pepper, and sesame seeds.
- Prepare the Dressing: In a small mixing bowl, whisk together the rice wine vinegar, honey, toasted sesame oil, and soy sauce until fully combined.
- Assemble the Salad: Pour the dressing over the cucumber mixture and toss gently to coat. Taste and adjust seasoning if needed, adding salt or extra sesame oil if desired.
- Serve: Garnish with more sesame oil and serve immediately, or chill in the fridge for a few minutes before serving.
Servings and Timing
This recipe serves about 4 people as a side dish. Prep time is around 10 minutes, and there’s no cooking involved, making it a quick and easy dish to prepare.
Variations
- Add protein: For a more substantial meal, top the salad with grilled chicken, shrimp, or tofu.
- More veggies: Feel free to add other vegetables like radishes, bell peppers, or carrots for extra crunch and color.
- Vegan option: This recipe is naturally vegan and vegetarian.
- Spicy kick: Add more chili pepper or a dash of chili oil for extra heat.
Storage/Reheating
This cucumber salad is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 1 day. The cucumbers may release some liquid as it sits, so stir it again before serving.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time. However, it’s best to add the sesame seeds just before serving to keep them crunchy.
2. Can I use a different type of vinegar?
You can substitute rice wine vinegar with white wine vinegar or apple cider vinegar, though the flavor profile will be slightly different.
3. Can I use a different oil instead of sesame oil?
If you don’t have sesame oil, you can use olive oil or vegetable oil, though sesame oil gives this salad its signature nutty flavor.
4. How can I make this salad spicier?
You can add more chili pepper, or even a splash of chili oil or hot sauce to increase the heat.
5. Can I add more herbs to this salad?
Yes! You can add additional herbs like mint or basil for extra freshness and flavor.
6. How do I keep the cucumbers from being too watery?
Salting the cucumbers and letting them sit for a few minutes helps draw out excess moisture, ensuring the salad doesn’t become soggy.
7. How long will this salad last in the fridge?
This salad is best eaten within 1 day, as the cucumbers can become mushy over time.
8. Can I make this a more filling meal?
Yes! You can add grains like quinoa or rice, or protein such as grilled chicken, shrimp, or chickpeas to make it a complete meal.
9. Can I make this salad without chili pepper?
Absolutely! You can leave out the chili pepper if you prefer a milder version, or use a sweet pepper for flavor without the heat.
10. What can I serve this salad with?
This salad pairs wonderfully with grilled meats, seafood, or as a side for Asian-inspired dishes like stir-fries or sushi.
Conclusion
This Cucumber Salad with Cilantro, Chili, and Sesame Dressing is a perfect combination of fresh, crunchy, and savory elements. With its simple ingredients and quick preparation, it’s a great side dish for any meal. The balance of flavors from the sesame oil, rice wine vinegar, and honey makes this salad a refreshing and exciting addition to your table. Enjoy this light and vibrant salad at your next gathering or as a healthy snack!
Print
Asian Cucumber Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Cucumber Salad with Cilantro, Chili, and Sesame Dressing is a light, refreshing, and flavorful dish. With crunchy cucumbers, fresh cilantro, a spicy kick from chili, and a rich sesame dressing, it’s a perfect side dish or snack that’s both healthy and satisfying.
Ingredients
For the Salad:
1 large cucumber
1 tablespoon salt (for salting cucumbers)
2 tablespoons fresh cilantro, torn
1/2 small chili pepper, seeds removed and diced
1/2 tablespoon sesame oil (more for garnish)
2 tablespoons rice wine vinegar
2 teaspoons honey
2 teaspoons soy sauce
1 tablespoon toasted sesame seeds
Instructions
-
Prepare the Cucumbers: Thinly slice the cucumber using a sharp knife or a mandolin slicer. Sprinkle with salt and let sit for about 5 minutes to draw out excess moisture. After 5 minutes, blot with a paper towel to remove any excess water.
-
Make the Salad: In a large bowl, combine the cucumber slices, torn cilantro, diced chili pepper, and sesame seeds.
-
Prepare the Dressing: In a small mixing bowl, whisk together the rice wine vinegar, honey, sesame oil, and soy sauce until fully combined.
-
Assemble the Salad: Pour the dressing over the cucumber mixture and toss gently to coat. Taste and adjust seasoning if needed, adding more salt or sesame oil if desired.
-
Serve: Garnish with more sesame oil and serve immediately, or chill in the fridge for a few minutes before serving.
Notes
Add protein: For a heartier dish, top with grilled chicken, shrimp, or tofu.
More veggies: Add other vegetables like radishes, bell peppers, or carrots for extra crunch and color.
Vegan option: This recipe is naturally vegan and vegetarian.
Spicy kick: Add more chili pepper or a dash of chili oil for extra heat.
- Prep Time: 10 minutes
- Category: Salad, Side Dish, Appetizer
- Method: Tossing
- Cuisine: Asian-inspired, Vegan
