Asian Cucmber Ribbon Salad

This delightful Asian Cucumber Ribbon Salad offers a refreshing combination of crunchy cucumbers, zesty rice vinegar, toasted sesame, and a touch of spice!

Why You’ll 🫶🏻 this Salad

What sets this salad apart is its effortless preparation and adaptability. Ready in just 15 minutes, it makes an ideal side dish for busy weeknight meals. The thinly sliced cucumber ribbons absorb the vibrant, tangy dressing, ensuring that each bite is filled with delightful flavor. It’s fresh, it’s crunchy, and it’s so good you’ll find yourself making it on repeat! Enjoy! ~Nicole

Key Ingredients for Asian Cucumber Ribbon Salad

English Cucumbers are essential for this dish. Their thin skin and low seed count make them ideal for crafting delicate ribbons.

Seasoned Rice Wine Vinegar is the base of the dressing, which adds a delicate balance of sweetness and acidity.

Granulated Sugar is added to enhance the vinegar’s sweetness.

Reduced-Sodium Soy Sauce adds a salty umami flavor that balances the sweetness of the dressing.

Sesame Oil brings a nutty, aromatic richness that is a hallmark of Asian cuisine, making it an excellent choice. Just a small amount is sufficient, so be careful not to overuse it!

Cilantro, Scallions, Sesame Seeds, and Red Pepper Flakes are the flavorful garnishes. Cilantro brings a vibrant, herbal note to the salad, while scallions add a subtle onion flavor. The inclusion of sesame seeds, both toasted and black, lends a delightful nutty crunch, and a sprinkle of red pepper flakes introduces a hint of spice, all of which elevate the dish’s overall taste.

Tips for Making Asian Cucumber Ribbon Salad

1. In a small saucepan over low heat, bring the vinegar and sugar to a simmer, stirring until the sugar dissolves, about 1 minute. Pour the mixture into a small bowl and allow it to cool to room temperature. Once cool, stir in the soy sauce and sesame oil.
2. Using a mandoline, slice the cucumber into ⅛-inch thick ribbons. Transfer the ribbons to a bowl.
3. Add the cilantro, green onions, sesame seeds, and crushed red pepper flakes. Pour the dressing over the salad mixture and gently toss to coat. I use silicone tongs or wooden salad servers. Let the salad stand for 5 minutes before serving. This allows the flavors to meld together and the cucumbers to soften slightly. However, it is essential not to let the dressed salad stand for more than 20 minutes, or the cucumbers will become soggy and that is not good eats.

Substitutions and Variations

• Substitute tamari or coconut aminos for soy sauce for a gluten-free option.
• Large Persian cucumbers can substitute for the English cucumber.
• Unseasoned vinegar can be used, but you will need to adjust the sugar and salt in the dressing.
• Add chopped roasted peanuts for a little nutty crunch.
• Add grated ginger for a flavor boost.

Serving Suggestions

Asian Cucumber Salad is a delightful accompaniment to a range of main dishes, such as grilled chicken, salmon, tofu, or stir-fries. Its tangy flavor balances richer meals, providing a refreshing contrast that cleanses the palate. Additionally, it pairs wonderfully with dumplings or fried rice. Here are some tasty pairing ideas…

• Shrimp and Ginger Dumplings with Sweet Chili Dipping Sauce
• Grilled Salmon with Lime Butter Sauce
• Hawaiian Fried Rice
• Air Fryer Pork and Vegetable Egg Rolls
• Spicy Minced Pork in Lettuce Bundles
• Cashew Pork with Snow Peas and Ginger
• Stir-Fry Cashew Chicken

Another Asian salad you might enjoy…

Asian Cucumber Ribbon Salad

By Nicole Prep: 5 minsCook: 5 minsCool and Marinate Time: 15 minsTotal: 25 mins Servings: 4 This delightful Asian Cucumber Ribbon Salad offers a refreshing combination of crunchy cucumbers, zesty rice vinegar, toasted sesame, and a touch of spice!

Equipment

• Mandoline

Ingredients 

• ¼ cup seasoned rice vinegar
• ½ teaspoon granulated sugar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 2 English cucumbers (about 1 ¼ pounds), stem trimmed and halved crosswise
• 2 tablespoons chopped fresh cilantro
• 2 scallions, light green and green parts only, trimmed and thinly sliced on the diagonal
• 2 teaspoons toasted sesame seeds
• 2 teaspoons black sesame seeds
• ½ teaspoon crushed red pepper flakes, optional

Instructions 

1. In a small saucepan over low heat, bring the vinegar and sugar to a simmer, stirring until the sugar dissolves, about 1 minute. Pour the mixture into a small bowl and allow it to cool to room temperature. Once cool, stir in the soy sauce and sesame oil.
2. Using a mandoline, slice the cucumber into ⅛-inch thick ribbons. Transfer the ribbons to a bowl. Add the cilantro, green onions, sesame seeds, and crushed red pepper flakes. Pour the dressing over the salad mixture and gently toss to coat. Let the salad stand for 5 minutes before serving. This allows the flavors to meld together and the cucumbers to soften slightly. However, it is essential not to let the dressed salad stand for more than 20 minutes, or the cucumbers will become soggy. Enjoy!

Notes

Salad should be served and enjoyed immediately after preparation.

Nutrition

Calories: 43kcal, Carbohydrates: 6g, Protein: 2g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 152mg, Potassium: 212mg, Fiber: 1g, Sugar: 3g, Vitamin A: 266IU, Vitamin C: 4mg, Calcium: 45mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Source: Adapted from The Best of Gourmet 2002 Edition, by Condé Nast Books