I love light, fresh meals, especially when you need something quick and delicious. Today, I’m sharing two fantastic cucumber salad recipes that are perfect for a refreshing side or a simple lunch.
You’ll find these easy cucumber dishes packed with flavor and so straightforward to make. Let’s get cooking!
Jump to Recipe:
Easy Asian Cucumber Salad for Summer
This Asian cucumber salad is crisp, bright, and full of flavor. It has a wonderful balance of sweet, tangy, and a little bit of heat, making it a perfect quick side dish.
Key Ingredients & Tips for Asian Cucumber Salad
- Thin Slicing: Use a mandoline or a sharp knife to get very thin, even cucumber slices. This helps them absorb the dressing beautifully.
- Seed Removal: For a less watery salad, you can scoop out the seeds from your cucumbers before slicing them.
- Balance the Dressing: Always taste your dressing and adjust. You might want a little more sweetness, tang, or a bit more spice to fit your preference.
What You Need for Asian Cucumber Salad
- 2 large cucumbers
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- Pinch of red pepper flakes (optional)
- Toasted sesame seeds for garnish
⏱️ Time: 15 mins🍽️ Yields: 4 servings
How to Make Your Asian Cucumber Salad
Step 1: Prep the Cucumbers
Wash and dry your cucumbers. You can peel them entirely, partially, or leave the skin on. Slice them very thinly into rounds or half-moons. If you want, lightly salt them, let them sit for 10 minutes, then gently squeeze out any extra water. This helps keep them crisp.
Step 2: Make the Dressing
In a small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes. Whisk everything together until the sugar dissolves completely.
Step 3: Combine and Chill
Place the prepped cucumber slices in a medium bowl. Pour the dressing over the cucumbers and toss gently to coat everything evenly. For the best taste, let the salad chill in the fridge for at least 15 minutes before you serve it.
📝 Final Note on Asian Cucumber Salad
This salad keeps well in the fridge for up to 2 days. The cucumbers might soften a bit over time, but it will still be tasty.
Easy California Roll Cucumber Salad
Enjoy the classic tastes of a California roll in a fresh, simple salad form. This dish brings together crisp cucumber, creamy “crab” mix, and avocado for a delightful and easy meal.
Key Ingredients & Tips for California Roll Cucumber Salad
- Imitation Crab: Gently shred the imitation crab (surimi) into smaller pieces. This gives a better texture when mixed into the salad.
- Ripe Avocado: Make sure your avocado is ripe but still firm enough to hold its shape when you dice it. This helps keep the salad looking nice.
- Serve Cold: This salad tastes best when served very cold. Make it a bit ahead of time and let it chill in the fridge.
What You Need for California Roll Cucumber Salad
- 2 large cucumbers
- 8 oz imitation crab meat, shredded
- 1 ripe avocado, diced
- 2 tbsp mayonnaise (Japanese mayo is great if you have it)
- 1 tsp rice vinegar
- Pinch of salt and pepper
- Toasted sesame seeds for garnish
⏱️ Time: 20 mins🍽️ Yields: 3-4 servings
How to Make Your California Roll Cucumber Salad
Step 1: Prepare Cucumbers
Wash and dry your cucumbers. Slice them in half lengthwise, scoop out the seeds using a spoon, then dice them into small, bite-sized pieces. Put these diced cucumbers into a large mixing bowl.
Step 2: Make the “Crab” Mix
In a separate medium bowl, combine the shredded imitation crab, mayonnaise, rice vinegar, salt, and pepper. Stir everything until it’s well combined and creamy.
Step 3: Assemble the Salad
Add the diced avocado to the bowl with the cucumbers. Gently fold in the “crab” mix. Be careful not to mash the avocado too much as you mix.
Step 4: Chill and Serve
Cover the salad and place it in the refrigerator to chill for at least 30 minutes. Before you serve, sprinkle with toasted sesame seeds for an extra nice touch.
📝 Final Note on California Roll Cucumber Salad
This salad is best enjoyed on the same day it’s made, especially because of the avocado. A little lemon juice can help prevent the avocado from browning if you make it a few hours ahead.