Get ready to dive into a tantalizing tangy adventure with this quick and easy cucumber salad that’s perfect for everything from summer barbecues to cozy dinners. Crisp, fresh cucumbers are transformed into a flavor-packed dish with the perfect balance of crunch, sweetness, and a zesty kick. This recipe is so simple, yet it brings a taste explosion that’ll leave your taste buds dancing! Plus, it’s super versatile—feel free to toss in any other veggies you have on hand.
Budget Information
The total cost for this refreshing cucumber salad recipe is around $10.00, which translates to approximately $2.00 per serving if serving five. It’s a wallet-friendly way to add vibrant flavors and nutrients to your meal!
Why This Recipe Works
This recipe shines because it beautifully showcases the incredible crunch and fresh flavor of cucumbers, which are often underrated in their versatility. By utilizing a simple process of salting the cucumbers before mixing, we draw out excess moisture and amplify the salad’s overall taste. Not to mention, the addition of shallots and a hint of spice from Togarashi rounds out the flavors, making each bite an exciting culinary experience. Feel free to customize with ingredients you have on hand, keeping it fresh and unique each time!
Ingredients + Optional Substitutions
Here’s what you’ll need for this delightful cucumber salad:
- 3 medium English cucumbers – $3.00
- 1 small shallot, finely sliced – $0.50
- 1 inch piece of fresh ginger, grated (optional) – $0.20
- 2 tablespoons sugar – $0.10
- 1 tablespoon salt – $0.05
- 1 tablespoon Togarashi spice blend (optional) – $0.30
- 1 tablespoon sesame oil (optional) – $0.25
- Black pepper to taste – $0.05
- Fresh herbs like cilantro or mint for garnish (optional) – $0.55
Feel free to switch the shallot for green onions or the Togarashi for red pepper flakes if you want a little less heat!
Step-by-Step Recipe Instructions
Step 1: Begin by washing the cucumbers under cold water. Since we’re using them raw, it’s essential to remove any dirt and pesticides. Now, grab a mandoline slicer or a sharp knife and slice the cucumbers super-thin—about 1/8 inch thick. If you have a mandoline, it will give you that perfect uniformity. Trust me; the evenness is key for that delightful crunch!
Step 2: Place the sliced cucumbers into a colander and sprinkle them with one tablespoon of salt. Gently toss the cucumbers to ensure every slice is lightly coated. What we’re doing here is drawing out unnecessary moisture, which can make the salad soggy. Let them sit for about 30 minutes, then give them a gentle rinse under cold water and pat dry with paper towels.
Step 3: While the cucumbers are draining, prepare the dressing. In a large mixing bowl, combine the finely sliced shallot, sugar, grated ginger (if using), Togarashi, and sesame oil. Mix everything well, allowing the sweetness and spice to intermingle while we wait for our cucumbers. Smell that delightful aroma? It’s a taste of what’s to come!
Step 4: Once the cucumbers are drained and dry, add them to the dressing in the bowl. Toss everything together gently but thoroughly so that every cucumber slice gets a kiss of that sweet-spicy dressing. Go ahead; use your hands if you want—cooking is all about engagement!
Step 5: Let the salad sit in the fridge for at least 30 minutes. This will allow the flavors to meld together beautifully. If you can wait longer, even better! Serve chilled as a side dish or light appetizer, garnished with fresh herbs like cilantro or mint for that extra pop of freshness!
Nutritional Facts
Per serving:
- Calories: 90
- Protein: 2g
- Carbohydrates: 24g
- Total Fats: 4g
- Saturated Fat: 0.5g
- Fiber: 2g
- Sugar: 8g
- Sodium: 400mg
Storage and Reheating Tips
This cucumber salad is best served fresh, but if you have leftovers, keep them in an airtight container in the refrigerator for up to two days. The cucumbers will continue to soften, so enjoy them sooner rather than later. If you find them losing their crunch, consider tossing them into a smoothie or blending them into a refreshing beverage instead!
Serving Suggestions
This salad is an exceptional accompaniment to grilled meats or fish, acting as a refreshing counterpoint to rich flavors. It also works beautifully as a topping for rice bowls, tacos, or even sandwiches! Try serving it alongside a plate of fried rice or with some sushi for a vibrant, Japanese-inspired meal.
Reader Tips or Helpful Notes
Don’t be afraid to experiment! This recipe is super forgiving, allowing you to add other veggies like radishes, bell peppers, or even shredded carrots. You can adjust the sweetness by decreasing the sugar or substituting honey if you prefer natural sweeteners. Keeping it fresh is the name of the game!
Recipe FAQs
Can I use regular cucumbers instead of English cucumbers? Yes, but you’ll want to peel and deseed them to reduce bitterness and improve texture.
Is this salad suitable for meal prep? Yes, you can prepare the components in advance but combine them only shortly before serving for best results.
How can I make this salad spicier? Add more Togarashi or incorporate a bit of minced chili or hot sauce to the dressing for an extra kick!
What should I do if it’s too sweet? If you find the salad is on the sweet side, simply balance it with more salt or a splash of vinegar to create that perfect tangy flavor.
Can I make this salad vegan? Absolutely! All the ingredients listed are plant-based, so feel free to enjoy without concern!
