Asian Cucumber Salad is spicy and refreshing, perfect for your Asian feast, or just by itself. Experience a burst of freshness with a delightful fusion of flavors that showcases the vibrant essence of Asian cuisine.
Asian Cucumber Salad
Ever since Spane and I went to the Thai Barbecue restaurant, we have loved the spicy cucumber salad that comes with their Satay. I could eat that every day!
I love to try to recreate dishes I have had in restaurants in my home, and have tried a few times to get this one right, but always failed until I made this one. This is actually really simple. I suggest you peel the cucumber because its skin can cause indigestion. This salad is my standard accompaniment to Asian Meatballs.
What Type of Cucumber
Cucumbers, like tomatoes, are a fruit consisting of 95% water. Due to their crunchy bite and low calories, they are a dieter’s delight. The American slicer, a large cucumber with thick skin, is the one used here for Asian Cucumber salad. It should be peeled because the peel can cause gas. Persian cucumbers are about half the size with a thinner skin that does not need to be peeled. English cucumber, also very thin-skinned and large, would also be appropriate for this. Pickling cucumbers are too tough. A seedless, burpless cucumber would also work here.
The Best Tool for Slicing Cucumber
The best tool to use for slicing cucumber is a mandolin slicer. They are available at cooking stores or on Amazon. When I cut mine, I used the 5/16 thickness, basically paper-thin. Be sure and use the guard, and be careful!
You can also use a very sharp santoku or chef’s knife. Mandolines are preferred because they can cut consistently and very thinly. Other knives, include steak knives, butter knives, and other table knives are not advised because they do not lend themselves to cutting very thin slices.
Equipment
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Ingredients
- 2 cucumbers, peeled and thinly sliced
Dressing
- 2 tablespoons Thai Sweet Chili Sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon white wine vinegar
- 1 teaspoon soy sauce
Instructions
- 2 cucumbersPeel the cucumbers. Slice the cucumbers very thinly using a mandoline or very sharp knife.
- 2 tablespoons Thai Sweet Chili Sauce, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon white wine vinegar, 1 teaspoon soy sauceIn a separate bowl, mix together all the dressing ingredients. Taste to seasoning and add more of anything until it tastes the way you like it.
- Pour the dressing over the sliced cucumbers and toss to combine. Chill until ready to serve.