Asian Cucumber Salad

Asian Cucumber Salad is easy and a refreshing salad that pairs well with meat, seafood or fish. This salad is simple and quick to make within minutes. Asian Cucumber Salad is best chilled before serving.

It is lent season and this delicious salad can be eaten by itself or have it with fish or seafood on the days you can’t have meat.

Fortunately, I was able to get canned goods on the 2nd week of February before all the panic buying happened which is understandable.

My last grocery trip was Monday. I realized I didn’t have coconut milk, normally I have at least 6 cans stored. So, I have a month’s worth of food in the freezer, mostly  leftovers from my food blogging and another month’s worth of canned goods.

I love bread and I have 2 loaves. Once I run out, I’ll be making my own bread. I have no plans on being out the next few weeks. I have everything I need, so far.

No, I didn’t store any vegetables, just spinach and lettuce. I got this cucumber on my last trip Monday.

Like I said, it will be hard to cook for Lent this season. Supplies will be limited. You’ll will see a lot of sardine recipe.

Anyway, if you happen to have a cucumber, this is something you can whip up in minutes. Pair it with your canned sardines.

Everyone stay safe, eat healthy and get enough sleep.

Tips in Making Asian Cucumber Salad

Select cucumber that is firm, not bruised.

No need to peel cucumber but I like it peeled alternately.

Just use enough vinegar when making cucumber salad. Cucumber will release more liquid after an hour.

Chill in fridge before serving.

You can store leftover for another day but it will not be as crisp.

Try Other Refreshing Asian Salad

Asian Carrot Radish Salad

Filipino Singkamas Salad (Jicama Salad)

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Asian Cucumber Salad

A refreshing Asian salad.

Course Salad

Cuisine Asian, Filipino

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Calories 116kcal

Ingredients

• 1 medium cucumber peeled or unpeeled
• 3 tablespoons cider vinegar or white vinegar
• 4 tablespoons white sugar
• salt and pepper to taste
• carrot garnish optional

US Customary - Metric

Instructions

• Wash and prepare cucumber. Peeling is optional but I like it peeled alternately.
• Cut cucumber thinly.
• In a medium bowl, combine vinegar, sugar, salt and pepper. Mix well.
• Add sliced cucumber.
• Pour some vinegar/sugar mixture on top of cucumber.
• Carrot is optional but you can garnish with it.
• Cover bowl with saran wrap and chill for an hour.
• Serve with meat or fish.

Video

Notes

You might think there’s not enough vinegar/sugar mixture, cucumber will eventually release its liquid. But if you like your cucumber salad swimming in this mixture, you can double the vinegar/sugar measurements.

Nutrition

Calories: 116kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 204mg | Fiber: 1g | Sugar: 26g | Vitamin A: 108IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg