Prep time:
10-15 minutes
Cook time:
0 minutes, no cooking involved
Total time:
About 20 minutes
Servings:
3-4 servings or more
Yield:
A big enough bowl of salad
Asian Cucumber and Tomato Salad
Crisp, refreshing, and bursting with flavor, this asian cucumber and tomato salad is a delightful fusion of textures and tastes that will tantalize your taste buds. Featuring thinly sliced cucumbers bathed in a delectable blend of rice vinegar, soy sauce, sesame oil, and aromatic spices, this salad offers a harmonious balance of sweet, tangy, and savory notes.
Perfect as a side dish or a light meal on its own, this asian cucumber and tomato salad promises to elevate any dining experience with its vibrant colors and irresistible appeal. Simple to prepare yet immensely satisfying, it’s a must-try recipe for anyone craving a taste of Asian-inspired freshness. Dive into a bowl of culinary delight with our asian cucumber and tomato salad, sure to leave a lasting impression on both your palate and your guests.
This is probably one of the easiest salad recipes that I make every year in spring and summer. The traditional recipe is made only with cucumbers but I like to enjoy the tomatoes as much as possible during the tomato harvesting season, that is in summer. So yes, I could say I managed to modify a bit of such a simple salad as well.
Ingreients:
- 2 large cucumbers, thinly sliced or cubed
- About 100-150 grams of cherry tomatoes (I like mixing colors)
- 2 tablespoons rice vinegar/white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar (normal sugar also works fine)
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Onions (Optional)
- Chilli (optional)
- Optional: chopped green onions or cilantro for garnish
Instructions:
- Start by cutting the onions (if added), cucumbers and tomatoes. You can thinly slice them or just cut them into cubes. Onions are better when thinly sliced.
- Place the sliced or cubed onions, cucumbers and tomatoes in a mixing bowl.
- In a separate small bowl, whisk together the rice vinegar/white vinegar, soy sauce, sesame oil, sugar, minced garlic, chilli and grated ginger until well combined.
- Pour the dressing over the sliced cucumbers, onions and tomatoes and toss gently to coat.
- Sprinkle sesame seeds over the salad and toss again.
- Season with salt and pepper to taste.
- Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
- Garnish with chopped green onions or cilantro if desired before serving.
