Description
This Asian Cucumber Salad is a refreshing and flavorful dish featuring thinly sliced cucumbers tossed with a tangy dressing made from rice vinegar, soy sauce, sesame oil, ginger, garlic, and a hint of sweetness and spice. Perfect as a light appetizer or side dish, it is vegan, gluten-free, and quick to prepare.
Ingredients
Scale
Salad
- 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
- 4-5 scallions, finely sliced
Dressing
- 1 teaspoon ginger, grated
- 1 clove garlic, finely minced
- 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
- 1-2 tablespoons toasted sesame seeds
Instructions
- Score Cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling better. This step is optional if you are short on time.
- Slice and Salt Cucumbers: Thinly slice the cucumbers and place them in a mixing bowl. Toss with 1/2 teaspoon salt to help them release excess water. Let them stand while you prepare the dressing ingredients.
- Drain Cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing to retain the flavor, then transfer to a large mixing bowl.
- Add Flavorings: Add the finely sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce or sriracha (if using), and toasted sesame seeds to the cucumbers. Mix thoroughly to combine all flavors.
- Adjust Seasoning: Taste the salad and adjust salt, sweetness, or spiciness according to your preference by adding more maple syrup or chili paste if desired.
- 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
- This salad is vegan and gluten-free by default, making it a versatile and healthy option.
- To keep it gluten-free, substitute soy sauce with Bragg’s Liquid Aminos or Coconut aminos.
- Adjust the sweetness with maple syrup, honey, or sugar according to your taste preference.
- For a spicier kick, increase the amount of chili garlic sauce or sriracha.
- The salad pairs wonderfully with Asian-inspired meals, rice bowls, grilled meats, or as a refreshing side dish.
- Scoring the cucumbers helps the dressing cling better but can be skipped for a quicker prep.
- Use toasted sesame seeds to add a nutty crunch and enhance the sesame flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 89 calories
- Sugar: 6.4 g
- Sodium: 404.5 mg
- Fat: 4.8 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 11.5 g
- Fiber: 1.4 g
- Protein: 2 g
- Cholesterol: 0 mg
