Description
A refreshing and vibrant Asian Cucumber Salad featuring crisp cucumbers tossed in a tangy dressing of rice vinegar, soy sauce, sesame oil, and a hint of chili. Perfect as a light side dish or accompaniment to your favorite meals, this salad is vegan, gluten-free, and easy to prepare in just 25 minutes.
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
- 1-2 tablespoons toasted sesame seeds
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 oelek) or sriracha, more to taste
Instructions
- Score the 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 the Cucumbers. Thinly slice the cucumbers and place them in a mixing bowl. Toss with the salt and let stand to release excess water while you prepare the remaining ingredients.
- Drain the Cucumbers. Strain the cucumbers using a fine mesh strainer without rinsing them, then transfer to a large mixing bowl.
- Combine Ingredients. 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 everything thoroughly to combine.
- Adjust Flavor and Chill. Taste the salad and adjust salt, sweetness, or chili paste according to your preference. Refrigerate until ready to serve. The salad is best served on the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- The salad is vegan and gluten-free, making it suitable for many dietary needs.
- Scoring cucumbers helps the dressing adhere better but is optional if short on time.
- For gluten-free soy sauce alternatives, use Bragg’s Liquid Aminos or coconut aminos.
- Adjust the sweetness and spiciness to suit your taste by modifying maple syrup and chili sauce quantities.
- This salad pairs wonderfully with Asian-inspired dishes and can be served as a side or light snack.
Nutrition
- Serving Size: 1 cup
- Calories: 89 kcal
- Sugar: 6.4 g
- Sodium: 405 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
