Made with cilantro, sesame oil, and soy sauce, the flavors of this salad are wonderful. And with a prep time of just ten minutes, it’s also very easy to make.
When making cucumber salad, I almost always default to my trusted recipe for creamy cucumber salad. It’s an easy recipe that pairs well with almost any main dish.
But when I make an Asian-style meal, this salad is perfect. It pairs beautifully with dishes like Asian meatballs, Asian glazed salmon, and baked soy sauce chicken.
Ingredients
Recipe Card
Rice vinegar: If you don’t have any on hand, it’s OK to use white wine vinegar instead. Soy sauce: I use reduced-sodium soy sauce in most of my recipes. You can use a gluten-free alternative if needed. Sesame oil: Toasted sesame oil is the most flavorful. Garlic: Mince it yourself or use the stuff that comes in a jar. Both work, although freshly minced garlic has the best flavor. Red pepper flakes: They don’t make the salad very spicy. They just add an interesting layer of flavor. English cucumbers: Regular cucumbers work, too. Cilantro: Some people dislike cilantro. If you’re one of them, you can use parsley instead. Cilantro is more flavorful, though, and better complements the other flavors in this salad.
You start by mixing the dressing ingredients (everything but the cucumbers and cilantro) in a salad bowl. Add the cucumber slices and the chopped cilantro and mix. Let the salad rest for about 30 minutes to allow the flavors to meld. That’s it! Your salad is ready. Remix it and serve.
Teriyaki wings Soy sauce chicken Sesame shrimp Asian meatballs Sesame chicken
But you don’t have to limit yourself to Asian-style meals! This salad is versatile enough to go with other main dishes, including baked boneless chicken thighs, turkey meatloaf, and flank steak (as shown in the photo below).
