Description
This Asian Cucumber Salad is a light, refreshing, and flavorful side dish featuring thinly sliced cucumbers tossed in a tangy dressing of rice vinegar, soy sauce, toasted sesame oil, and a hint of sweetness and spice. Perfect for complementing a variety of meals, this salad is quick to prepare, vegan, and gluten-free.
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 to them. This step is optional if you are short on time.
- Slice and Salt Cucumbers: Slice the cucumbers thinly and place them in a mixing bowl. Toss with 1/2 teaspoon salt to draw out excess water. Allow them to stand while you prepare the dressing ingredients.
- Strain and Combine: Strain the cucumbers with a fine mesh strainer without rinsing and transfer to a large mixing bowl. Add the scallions, grated ginger, minced garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili garlic sauce, and toasted sesame seeds. Mix everything thoroughly to combine flavors evenly.
- Taste and Adjust: Taste the salad and adjust salt, sweetness, or spiciness according to your preference by adding more soy sauce, maple syrup, or chili paste as 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 using appropriate soy sauce substitutes.
- Scoring the cucumbers helps the dressing adhere better but can be skipped in a hurry.
- Use fresh ginger and garlic for the best flavor.
- Adjust chili garlic sauce or sriracha to control the heat level to your liking.
- The salad pairs wonderfully with Asian-inspired dishes, rice bowls, or as a refreshing side for grilled meats.
Nutrition
- Serving Size: 1 cup
- Calories: 89 kcal
- Sugar: 6.4 g
- Sodium: 405 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
