Description
Cool, crisp, and bursting with flavor, this Asian Cucumber Salad is the perfect side dish to complement any meal!
Ingredients
– 1½ pounds thin-skinned cucumbers (Persian, Turkish, or English), about 5 cups sliced
– ½ teaspoon salt
– 4–5 scallions, finely sliced
– 1 teaspoon grated ginger
– 1 clove garlic, finely minced
– ¼ cup rice vinegar
– 1 tablespoon soy sauce (use gluten-free tamari or coconut aminos if needed)
– 1 tablespoon toasted sesame oil
– 1 tablespoon maple syrup (or honey)
– 1 teaspoon chili garlic sauce or sriracha (optional, for a spicy kick)
– 1 tablespoon toasted sesame seeds
Instructions
1. First, prepare the cucumbers by scoring them with a fork to create grooves, then slice thinly. Place the slices in a colander, sprinkle with salt, and let them sit for about 20 minutes to draw out excess moisture.
2. Next, in a large bowl, combine the sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce (if using). Mix well to create the dressing.
3. After, gently squeeze the salted cucumbers to remove any remaining liquid, then add them to the bowl with the dressing. Toss until the cucumbers are well coated.
4. Finally, sprinkle toasted sesame seeds over the salad and give it one last gentle toss. Serve immediately, or refrigerate for up to 3 days for enhanced flavor.
Notes
For an extra layer of flavor, add a handful of chopped fresh herbs like cilantro or Thai basil to the salad. This will elevate the freshness and complexity of the dish!
- Prep Time: 25
- Cook Time: 25
- Category: Quick & Easy
Nutrition
- Serving Size: 1 cup
- Calories: 89
- Sugar: 6.4g
- Sodium: 404.5 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 11.5 g
- Fiber: 1.4 g
- Protein: 2 g