Growing up in my bustling Asian kitchen here in Dublin, I’ve always believed a simple salad can transport you straight to the vibrant street markets of Asia—crisp, cooling, and bursting with life. On those hectic evenings when the day’s cooking frenzy finally slows, I slice into fresh cucumbers, tossing them with soy, rice vinegar, garlic, chili, and fragrant coriander for this beloved salad that refreshes like a monsoon rain. It’s my quick ritual to balance flavors and nourish the soul, perfect alongside steaming rice or grilled meats—ready in minutes to share with loved ones.
Asian Cucumber Salad
A refreshing Asian cucumber salad with garlic, soy sauce, rice vinegar, sesame seeds, and fresh herbs. Light, crunchy, and full of flavour, perfect as a quick side dish.
Ingredients
Method
- Smash the cucumber with the side of your cleaver or a rolling pin and then roughly chop the cucumber into cubes. Smashing the cucumber allows the sauces to seep into the cucumber giving it more flavour.
- Place all the chopped cucumber pieces into a sieve over a bowl.
- Sprinkle with some salt and set aside for 15 to 20 minutes. The salt helps draw the water out of the cucumber giving it a bit more crunch.
- Finely chop the garlic, fresh coriander, fresh red chili (if using).
- To complete the cucumber salad, pour the drained cucumber into a bowl.
- Now add the soy, seasoned rice vinegar, garlic, coriander, sugar and chili.
- Mix well. It can be eaten immediately or kept in the fridge until serving.
Notes
- Smashing the cucumber creates rough surfaces that absorb the dressing better than slicing.
- The salad can be eaten immediately or chilled in the fridge before serving.
- Adjust chili depending on your preferred spice level.
- Best served fresh but can be stored in the fridge for up to 1 day.
