Can I use regular white vinegar instead of rice vinegar in this Asian cucumber salad?

I wouldn't recommend it for this recipe! Rice vinegar is much milder and has a subtle sweetness that balances the flavors perfectly. Regular white vinegar can be too harsh and sharp, throwing off that delicate umami balance we're aiming for.

How can I make this Asian cucumber salad less spicy?

Easy peasy! Just reduce the amount of chili crunch to your liking. You can start with half a teaspoon or even omit it completely if you're sensitive to heat. You could also use a milder chili oil instead.

Can I add protein to this salad to make it a full meal?

Absolutely! That's one of my favorite tweaks. Blanched edamame, shredded cooked chicken, or even some pan-seared shrimp would be delicious additions. It turns it into a super satisfying light lunch!

10-Minute Asian Cucumber Salad with Spicy Chili Crunch

Name: Quick Asian Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 large cucumbers; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon chili crunch (or to taste); 1 teaspoon sugar; 1 clove garlic, minced; 1 tablespoon toasted sesame seeds (for garnish)

Quick Asian Cucumber Salad

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This quick Asian cucumber salad is a refreshing and flavorful side dish, perfect for any meal. It features crisp cucumbers in a savory soy-sesame dressing with a hint of chili crunch.

Author: Sophia Collins
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: No Cook
Cuisine: Asian
Diet: Low Calorie

Ingredients

Scale

2 large cucumbers
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili crunch (or to taste)
1 teaspoon sugar
1 clove garlic, minced
1 tablespoon toasted sesame seeds (for garnish)

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Instructions

Wash and dry the cucumbers. You can either smash them gently with the side of a knife and then chop, or use a vegetable peeler to create ribbons.
In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili crunch, sugar, and minced garlic.
Add the prepared cucumbers to the dressing and toss to coat evenly.
Let the salad sit for at least 5 minutes to allow the flavors to meld.
Garnish with toasted sesame seeds before serving.

Notes

For extra crispness, you can salt the cucumbers for 15 minutes before dressing, then pat them dry.
Adjust the amount of chili crunch to your preferred spice level.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Find more quick and delicious recipes on our Pinterest account.

Nutrition

Serving Size: 1/4 of recipe
Calories: 50
Sugar: 3g
Sodium: 350mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/asian-cucumber-salad-recipe/