Asian Cucumber Salad
This Asian cucumber salad is a refreshing and healthy dish featuring crisp cucumbers and a bold sesame-ginger dressing. It's perfect for any summer meal or as a light, flavorful side!
Equipment
- Mixing bowl
- Small bowl
- Fork
- Knife
- Cutting board
Ingredients
- 1 1/2 pounds Turkish, Persian, or English cucumbers about 5 cups, thinly 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 for gluten-free, use tamari or coconut aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or honey/sugar, more to taste
- 1 teaspoon chili garlic sauce or sriracha adjust to taste
- 1-2 tablespoons toasted sesame seeds
Instructions
- Using the tines of a fork, lightly score the cucumbers lengthwise. This step helps the dressing cling better, but you can skip it if you're pressed for time.
- Thinly slice the cucumbers and toss them in a mixing bowl with the salt. Let them sit for 10 minutes to draw out excess moisture.
- Meanwhile, prepare the dressing. In a small bowl, combine the rice vinegar, soy sauce, sesame oil, ginger, garlic, maple syrup, and chili garlic sauce.
- Strain the cucumbers (do not rinse) and transfer them to a fresh mixing bowl. Add the scallions, sesame seeds, and prepared dressing. Toss well to coat.
- Taste and adjust seasoning as needed. Add more chili sauce or a pinch of maple syrup to balance flavors, if desired.
- Refrigerate for 10-15 minutes to let the flavors meld, then serve immediately. This salad is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Notes
This salad is best served fresh but can be prepared slightly ahead by storing the cucumbers and dressing separately.