Cucumber Salad Asian Inspiration (Print Version)

Crisp cucumbers and veggies tossed with tangy Asian dressing, perfect for a light and refreshing appetizer.

# Components:

→ Vegetables

01 - 2 large cucumbers, thinly sliced
02 - 1 small red onion, thinly sliced
03 - 1 medium carrot, julienned
04 - 2 scallions, finely sliced
05 - 1 tablespoon fresh cilantro, chopped

→ Dressing

06 - 2 tablespoons rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 tablespoon fish sauce
09 - 1 teaspoon soy sauce (choose gluten-free if required)
10 - 1 teaspoon honey or sugar
11 - 1 garlic clove, finely minced
12 - 1 teaspoon grated fresh ginger
13 - 1 small red chili, thinly sliced (optional)

→ Garnish

14 - 1 tablespoon toasted sesame seeds

# Directions:

01 - Combine cucumbers, red onion, carrot, scallions, and cilantro in a large mixing bowl.
02 - Whisk rice vinegar, sesame oil, fish sauce, soy sauce, honey or sugar, garlic, ginger, and chili in a small bowl until thoroughly combined.
03 - Pour the dressing over the vegetable mixture and toss well to evenly coat.
04 - Let the salad rest for at least 10 minutes to meld the flavors.
05 - Sprinkle with toasted sesame seeds immediately before serving.

# Expert Advice:

01 -
  • Quick to prepare in 15 minutes
  • Light, healthy option with bold flavors
02 -
  • Check all sauces for gluten to ensure salad is gluten-free
  • Sesame, fish, and soy may trigger allergies for some guests
03 -
  • Chill the salad before serving for extra crispness
  • Use seedless cucumbers for best texture

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