Description
This Asian Cucumber Salad is a cool, refreshing side dish featuring thinly sliced cucumbers tossed in a tangy dressing of rice vinegar, soy sauce, sesame oil, ginger, garlic, and a touch of chili for heat. It’s vegan, gluten-free, and perfect for pairing with a variety of meals or enjoying on its own as a light snack or appetizer.
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
- 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
- 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 can be skipped 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 and let them stand to release excess water while you prepare the dressing ingredients.
- Strain cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing, then transfer to a large mixing bowl.
- Add flavorings: Add 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 thoroughly to combine all ingredients.
- Adjust seasoning: Taste the salad and adjust salt, sweetness, or chili paste levels 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
- This salad pairs wonderfully with Asian-inspired dishes, bowls, grilled meats, or as a refreshing snack.
- For gluten-free version, substitute soy sauce with Bragg’s Liquid Aminos or Coconut aminos.
- You can substitute maple syrup with honey or sugar depending on your preference.
- Adjust the chili garlic sauce or sriracha to control the heat level according to your taste.
- Scoring the cucumbers allows better absorption of the dressing but can be skipped to save time.
- Use thin slices for the best texture and flavor absorption.
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
