Description
This Asian Cucumber Salad is a refreshing and crisp side dish featuring thinly sliced cucumbers tossed in a flavorful dressing of rice vinegar, soy sauce, toasted sesame oil, ginger, garlic, and a touch of sweetness. The combination of chili garlic sauce adds a spicy kick, making it a perfect vegan and gluten-free accompaniment to a variety of meals.
Ingredients
Scale
Cucumbers
- 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
Dressing & Garnish
- 4-5 scallions, finely sliced
- 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 in a hurry.
- Slice and Salt Cucumbers: Slice the cucumbers thinly. Place them in a mixing bowl and toss with the salt to help draw out excess water. Let the mixture sit while you prepare the rest of the ingredients.
- Drain Cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing. Transfer them into a large mixing bowl.
- Add Dressing Ingredients: Add the scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce (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 chili paste according to your preference.
- Chill and Serve: Refrigerate the salad until ready to serve. It is best eaten the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- This salad pairs well with a variety of Asian dishes, bowls, or as a refreshing side on its own.
- To keep the recipe gluten-free, substitute soy sauce with Bragg’s Liquid Aminos or Coconut aminos.
- For a vegan option, use maple syrup or sugar instead of honey.
- Adjust the amount of chili garlic sauce or sriracha based on your spice tolerance.
- Scoring the cucumbers helps the dressing adhere better but can be skipped for a quicker preparation.
- Best served chilled and consumed within 3 days for optimal freshness and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 89 kcal
- 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
