Description
This crisp and refreshing Asian Cucumber Salad features thinly sliced cucumbers tossed in a tangy and flavorful dressing made with rice vinegar, soy sauce, toasted sesame oil, and a touch of sweetness and spice. Perfect as a light side dish or appetizer, it combines crunch with vibrant Asian flavors for a quick and easy salad that can be prepared in just 25 minutes.
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: Slice the cucumbers thinly and place them in a mixing bowl. Toss with 1/2 teaspoon salt to help the cucumbers release excess water. Let them stand while you prepare the other ingredients.
- Drain Cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing, and transfer them to a large mixing bowl.
- Combine Dressing: Add 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 well to combine the flavors evenly.
- Adjust Seasoning: Taste the salad and adjust the salt, sweetness, and 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 on 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 added flavor and texture.
- For a gluten-free version, substitute soy sauce with Bragg’s Liquid Aminos or Coconut aminos.
- Scoring cucumbers helps the dressing adhere better but can be skipped if short on time.
- Use thinly sliced cucumbers for the best texture and flavor absorption.
Nutrition
- Serving Size: 1 cup
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
