Description
A refreshing and flavorful Asian Cucumber Salad featuring thinly sliced cucumbers tossed in a tangy, sweet, and slightly spicy dressing made from rice vinegar, soy sauce, sesame oil, and chili garlic sauce. Perfect as a light side dish or appetizer, this salad is quick to prepare and best enjoyed fresh.
Ingredients
Scale
Vegetables
- 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 4-5 scallions, finely sliced
- 1 teaspoon ginger, grated
- 1 clove garlic, finely minced
Dressing
- 1/2 teaspoon salt
- 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
Garnish
- 1-2 tablespoons toasted sesame seeds
Instructions
- Prepare Cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling better. Thinly slice the cucumbers and place them in a mixing bowl. Toss with 1/2 teaspoon salt to help them release excess water. Let them stand while gathering other ingredients.
- Drain Cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing. Transfer to a large mixing bowl.
- Mix Dressing and Combine: Add 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 ingredients.
- Adjust Flavor: Taste the salad and adjust salt, sweetness, and spiciness to your liking by adding more salt, maple syrup, or chili garlic sauce as needed.
- 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
- Optional additions include fish sauce, lime juice, crushed roasted peanuts, Gochujang, cilantro or Thai basil, red onions, peanut chili crunch, and radishes for extra flavor and texture.
- Scoring cucumbers is optional but helps dressing adhere better to the slices.
- For a gluten-free version, substitute soy sauce with Bragg’s Liquid Aminos or coconut aminos.
- Adjust the level of chili garlic sauce or sriracha to suit your preferred heat level.
- Best served chilled and fresh on the same day.
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
