Asian Cucumber Salad is almost like making a quick pickle and makes a delicious side to most Asian dishes. Usually, my family serves this along side Korean BBQ dishes like Bulgogi or Kalbi. This would also make a great crunchy topping for bao made with pork belly as it would help to cut some of the heaviness of the dish.
In the summer time, several versions of cucumber salad grace the Moses Family Table. If you grow cucumbers yourself, you know that you always end up with cucumbers galore so filling your arsenal with a few different cucumber salads, such as this one guarantee’s that you’ll have a quick, delicious, easy and healthy side dish for almost anything.
Asian cucumber salad starts with a long English cucumber. The kind that comes wrapped up in plastic and is often labeled as ‘seedless.’ You can use most types of cucumbers, though I would try to stay away from the fatter, slicing cucumbers. They contain a lot of seeds and often container more water than their various counter parts. They will work in a pinch though, especially if you’re eating it shortly after making it.
Slice the cucumbers thinly, using either a mandolin or sharp knife and chop up some scallions. Once sliced, then you add in the rest of the ingredients and give the whole things a stir. Let it sit for a couple of minutes and they are ready to go. It’s really just that simple. A sprinkle of sesame seeds tops everything off and gives it a bit of a crunch.
Asian cucumber salad is perfect cold, or at room temperature and will last a few days in the fridge. Just remember that it does contain vinegar and salt, two ingredients needed for pickling, so the longer you let it sit, the more “pickled” this salad will become.
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English cucumbers are sliced thin and quickly tossed with a bit of rice vinegar, mirin, sesame oil and topped with a few sesame seeds. Sweet and crunchy it makes the perfect side to any Asian dish.
- 1 large English Cucumber (The kind wrapped in plastic)
- 2 scallions (sliced)
- 1/4 c rice vinegar
- 2 tbs mirin
- 2 tsp sesame oil
- 1/2 tsp salt
- 1 tsp sesame seeds
- Thinly slice the cucumber using a mandolin or a sharp knife.
- In a large bowl, whisk together the rest of the ingredients.
- Toss the dressing with the cucumbers.
- Let sit for 5 minutes, toss again and serve.