Sliced cucumbers and red onions are tossed in a tangy Asian-inspired vinaigrette in this cool and refreshing recipe for Asian cucumber salad.
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Just five short months ago I was heralding the arrival of fall and cooler weather. However, I am now officially sick of the dreary, chilly weather we have been having recently. Once Christmas is over, I have no use for cold weather.
I am craving longer days, warmer temperatures, flowers, and fresh produce. The little farmer’s market down the street – which has been closed since they sold their last Christmas tree – looks so lonely and abandoned. I can’t wait to replant my herb garden and have a bounty of fresh basil growing right outside my garage. I am longing for vine-ripe tomatoes drizzled with olive oil and sprinkled with salt and pepper. I wish it was warm enough to sit outside on the back porch with my husband, listen to some great music, and munch on cheese and crackers while the sun goes down. Spring just can’t get here fast enough.
How to Make Asian Cucumber Salad
This Asian cucumber salad is my attempt at making spring come a little bit earlier. It’s simple enough. Thinly slice your cucumber and onion. I prefer to use a mandoline slicer to get my cucumbers and onions paper thin.
In a separate bowl, whisk together a little sugar, rice wine vinegar, kosher salt and chili garlic sauce. Toss everything together in a large bowl until the cucumbers and onions are coated.
The vinaigrette somehow mellows the strong flavors of the purple onion. It is truly delicious. So delicious that we’ve made it three times in the last week.
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Asian Cucumber Salad
- ¼ cup sugar
- ¼ cup rice vinegar
- 1 teaspoon kosher salt
- ½ teaspoon chili garlic sauce
- 2 cups cucumber thinly sliced
- ½ cup red onion thinly sliced
- Combine first four ingredients in a large bowl.
- Stir until sugar is dissolved.
- Add cucumber and onion. Toss to combine.
- Chill until ready to serve.