Description
A refreshing and flavorful Asian Cucumber Salad featuring thinly sliced cucumbers tossed in a tangy, sweet, and savory dressing with ginger, garlic, and toasted sesame seeds. This quick and easy salad is perfect as a light side dish or appetizer.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
- 4–5 scallions, finely sliced
- 1 teaspoon ginger, grated
- 1 clove garlic, finely minced
Dressing
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup (or honey, or sugar), more to taste
- 1 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste
Topping
- 1–2 tablespoons toasted sesame seeds
Instructions
- Score the Cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling to the cucumber. This step is optional if you are in a hurry.
- Slice and Salt the Cucumbers: Slice the cucumbers thinly and place them in a mixing bowl. Toss with 1/2 teaspoon salt to help release excess water and let them stand while preparing the dressing.
- Drain the Cucumbers: Strain the cucumbers through a fine mesh strainer without rinsing and transfer them to a large mixing bowl.
- Prepare the Dressing and Combine: Add the finely sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce, and toasted sesame seeds to the cucumbers. Mix everything thoroughly to combine the flavors.
- Adjust Seasoning: Taste the salad and adjust salt, sweetness, or chili paste according to your preference.
- Chill and Serve: Refrigerate the salad until ready to serve. It is best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Optional additions include fish sauce, lime juice, crushed roasted peanuts, gochujang, cilantro or Thai basil, red onions, peanut chili crunch, and radishes for extra flavor and texture.
- To make the recipe gluten-free, substitute soy sauce with Bragg’s Liquid Aminos or coconut aminos.
- Adjust chili garlic sauce quantity depending on preferred spice level.
- Serving salad chilled enhances the refreshing taste.
Nutrition
- Serving Size: 1 cup
- Calories: 80 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
