Asian cucumber salad
This Asian cucumber salad is a vibrant, refreshing dish with bold flavors. An easy Asian cucumber salad recipe, it combines tangy sesame dressing, healthy cucumber crunch, and customizable spice. Try this healthy cucumber salad with sesame to elevate your meals!
Ingredients
- 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
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce (use Bragg's Liquid Aminos or Coconut Aminos for gluten-free)
- 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
- Using a fork, score the cucumbers lengthwise for added texture. This step helps the dressing adhere better but is optional if you're short on time.
- Thinly slice the cucumbers and toss them with the salt in a mixing bowl. Let them sit for about 10 minutes to release water.
- While the cucumbers are resting, prepare the dressing by combining rice vinegar, soy sauce, sesame oil, ginger, garlic, maple syrup, chili garlic sauce, and toasted sesame seeds in a separate bowl.
- Strain the cucumbers using a fine mesh strainer to remove excess water. Do not rinse.
- Return the cucumbers to a large mixing bowl and toss with scallions and the prepared dressing until coated evenly.
- Taste and adjust the seasoning. If you'd like more heat, add extra chili garlic sauce. For added sweetness, drizzle in more maple syrup.
- Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld.
- Serve your quick cucumber salad Thai style chilled and enjoy!