5-Ingredient Simple Asian Cucumber Salad - Unsophisticook (2024)

FAQs

What is Asian cucumber salad made of? ›

Place cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour. Whisk vinegar and sugar together until sugar is dissolved. Add sesame oil, garlic, ginger, and sesame seeds; stir. Rinse salt off cucumber slices by running under cold water; place in a large bowl with sliced red chile peppers.

It's just extra-good. I definitely don't always have it together enough to actually do this step, and the salad is delicious either way. The soaking will help the cucumbers to lose less water (so they won't make the dressing watery – IF you drain them well, that is) and they're super cold and crunchy.

The solution: The standard recommendation for ridding watery vegetable such as cucumbers of unwanted moisture is to salt them. The salt draws out the liquid from the vegetable because of the natural tendency of salt water solutions to equalize when mixed together.

This cucumber salad recipe features thinly sliced cucumbers, red onion, fresh dill, and a sweet and tangy vinegar dressing. Cooling and refreshing, this summer salad is a perfect BBQ or picnic side dish.

Japanese cucumbers are an excellent source of vitamins K, A, and C, folic acid, potassium, and silica, which is a trace mineral that helps strengthen connective tissue. Japanese cucumbers in pickled form are an essential component in Japanese cuisine.

When small, Asian cucumbers are eaten like other cumbers, raw or pickles, but when they grow up, Asian cucumbers assume more of a sweet melon quality, at which point many of our Cambodian farmers recommend eating them with yogurt and honey. Large Asian cucumbers are also sometimes added to soups.

Sugar: I don't like sweet salad dressings, but I think a teaspoon (or two) of sugar balances the vinegar in this cucumber salad.

When you salt cucumber pieces or slices and let them sit for 30 minutes in a colander, the salt draws out excess moisture which then drains away. This means that the cucumber will release less water into whatever dish you're adding it to, such as tzatziki, tabbouleh, Greek salad, or potato salad.

Again, human studies are needed before sweeping recommendations about eating cucumber can be made. But, cucumber is a low-calorie fruit with fiber, vitamins, minerals and antioxidants, so including it in your diet is always a good idea.

Long English Cucumber

Long English Cucumbers have a good crunch with thin, delicate skin that's easy to digest. The best part: you don't even need to peel them—just slice 'em up and eat them as the perfect quick snack. This type of Cucumber is great in salads as well as a ton of other things, too!

Should I peel cucumber for salad? ›

Should you peel your cucumbers for cucumber salad? Again, it depends on the variety and maturity of the cucumber. English or Persian cucumbers have thin skins which you do not need to peel. Regular market cucumbers may have thicker peels that can be tough and bitter, so it's best to peel those.

Moqua: Shaped like a cucumber with splotchy green skin, this “hairy gourd” has a light, neutral flavor like a zucchini, which makes it a versatile cucurbit to cook with. It can also be pickled or used to make a refreshing drink.

The FRUIT might also help protect against stomach ulcers. Chinese cucumber ROOT contains a chemical that might cause abortions when injected during the first trimester of pregnancy. Chinese cucumber SEED might help decrease pain and swelling (inflammation). The FRUIT might also help protect against stomach ulcers.

The Japanese cucumber has several advantages over common cucumbers. It is slender, thin-skinned, void of developed seeds, never bitter and entirely edible. The average harvested length is about four inches, while the cucumber is still young. Its skin is forest green and smooth with longitudinal grooves.

Today we begin with one of Japan's most common vegetables that's used on a daily basis and that is the Japanese Cucumber! It is known as “Kyuri” in Nihongo and I have to say that this has become my favorite type of cucumber! Like other cucumber varieties, the Japanese cucumber has a light and crisp taste.