Description
This refreshing Asian Cucumber Salad features thinly sliced cucumbers tossed in a tangy, slightly sweet dressing made with rice vinegar, soy sauce, sesame oil, ginger, garlic, and a hint of chili. It’s a crisp and flavorful side dish perfect for warm weather or anytime you want a light, zesty salad.
Ingredients
Scale
Cucumbers
- 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
Salad Dressing & Mix-ins
- 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 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 the cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling better; this step is optional if you’re in a hurry.
- Slice and salt: Thinly slice the cucumbers and place them in a mixing bowl. Toss with 1/2 teaspoon salt to help draw out excess water. Let sit while you prepare the dressing ingredients.
- Strain cucumbers: Using a fine mesh strainer, drain the cucumbers without rinsing, then transfer them to a large mixing bowl.
- Combine dressing and 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 thoroughly to combine all flavors evenly.
- Adjust seasoning and chill: Taste the salad and adjust the salt, sweetness, or chili paste according to your preference. Refrigerate the salad until ready to serve.
- Serve: Serve the Asian cucumber salad the same day for best freshness; it can be stored up to 3 days in an airtight container in the refrigerator.
Notes
- Optional additions to enhance flavor include fish sauce, lime juice, crushed roasted peanuts, gochujang, cilantro or Thai basil, red onions, peanut chili crunch, and radishes.
- For a gluten-free version, substitute soy sauce with Bragg’s Liquid Aminos or coconut aminos.
- Adjust the amount of maple syrup or chili paste to your taste preference for sweetness and spiciness.
- Scoring cucumbers helps the dressing stick but can be omitted to save time.
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
