This Asian Cucumber Salad is the nonspicy version of the famous spicy cucumber banchan. It’s savory, tangy, sweet, crunchy, and refreshing–perfect to liven up any meal!
Many people love my Spicy Cucumber Banchan recipe, and they said it has been their go-to side dish for any meal they have because of how quick, easy, and delicious it is. But what about the kids or what if you can’t handle the spice? This recipe is the nonspicy version of the cucumber salad we know and love.
There are many versions of cucumber salad depending on where you’re coming from, but I love how Asian Cucumber Salad has been garnering the well-deserved attention. While cucumbers are generally already good as it is, this recipe is one of the ways to easily elevate them! Hope you enjoy this recipe as much as I do!
Ingredients
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- Cucumber – What I love about this is that it’s crispy, crunchy, and super refreshing. It’s also widely available throughout the year, great in any season (especially summer BBQ!), and pairs well with any dish.
- Salt – This is an essential ingredient; it will be used to draw out the water content of the cucumber, while keeping it crunchy.
- Soy Sauce – For the savory umami
- Apple Vinegar – For the acidity that will balance the soy sauce
- Sugar – For the sweet component that will balance both the soy sauce and vinegar
- Garlic – This will add freshness to the salad
- Sesame Oil and Sesame Seeds – For the earthy and nutty finish that will tie the whole flavor of the salad.
How to Make Asian Cucumber Salad?
Slice the cucumber into thin moon shapes, then salt and mix. Leave this to draw out excess water for 5-10 minutes.
Once the water has been drawn out, drain it well using a strainer. Leave for another 5-10 minutes. The whole salting process will keep the cucumber from getting soggy.
Place cucumber in a bowl and season with soy sauce, apple vinegar, sugar, garlic, sesame oil, and sesame seeds. Mix well with your hand for the “son mat” or hand taste, taste to adjust if it needs more savor or acidity, then serve! This goes well with rice bowls, noodles, Korean BBQ, etc., making each meal time even more lively!
Frequently Asked Questions
Do you need to peel the cucumber?
Personally, I don’t, because it adds crunch on every bite, but you can also peel them if you don’t like them.
Do you need to wash the cucumber after salting?
This is the most frequent question I get. Since we are drawing out water, washing the cucumber will defeat the purpose of reducing its water content, so I don’t really recommend washing it. Additionally, we will be building the flavor around the salted cucumber, so essentially, you won’t use a lot of soy sauce. If you find, however, that the cucumber is too salty even without the other seasonings, feel free to quickly pass it under water, then drain it well. Pat dry as needed.
How long will this last in the fridge?
The cucumber salad can last up to three (3) days in the fridge. Do note that because of the salt content in the sauce, the cucumber will continue to draw out moisture. Hence, it could be possible that the longer it sits, the more diluted it will taste and the less crunchy it will be.
Other Korean side dishes you might like:
- Korean Scallion Salad
- Korean Broccoli Banchan
- Seasoned Green Peppers
- Silken Tofu Side Dish
- Braised Lotus Roots
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Easy Asian Cucumber Salad
Ingredients
- 500 grams Cucumber
- 1 tsp Salt
- 1 tbsp Soy Sauce
- 1 tbsp Sugar
- 1 1/2 tbsp Apple Vinegar
- 1/2 tbsp Garlic
- 1 tbsp Sesame Oil
- 1/2 tbsp Sesame Seeds
Instructions
- Chop the cucumber into a moon shape.
- Place cucumber in a bowl, then add salt, give it a good mix, and set aside for 10 minutes.
- Place the cucumber on a strainer and leave to drain for another 10 minutes.
- Place the cucumber back in a bowl, then season with soy sauce, sugar, apple vinegar, garlic, sesame oil, and sesame seeds.
- Mix it with a gloved hand, serve, and enjoy.
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