Description
This Asian Cucumber Salad is a vibrant, refreshing side dish featuring crisp cucumbers tossed with a tangy dressing of rice vinegar, soy sauce, sesame oil, ginger, and garlic. Its balance of sweet, salty, and spicy flavors makes it a perfect accompaniment to a wide variety of meals, whether as a light snack or part of a main course. Naturally vegan and gluten-free, this salad is quick to prepare and keeps well in the refrigerator for up to three days.
Ingredients
Scale
Vegetables
- 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 4-5 scallions, finely sliced
Seasonings & Dressings
- 1/2 teaspoon salt
- 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 cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling to the cucumber. This step is optional but recommended for better flavor absorption.
- Slice and salt cucumbers: Slice the cucumbers thinly and place them in a mixing bowl. Toss with salt to draw out excess water and let them stand while you prepare the dressing.
- Drain cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing. Transfer them to a large mixing bowl.
- Combine ingredients: Add the sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce (optional), and toasted sesame seeds to the cucumbers. Mix thoroughly to combine all flavors.
- Adjust seasoning: Taste the salad and adjust the salt, sweetness, and chili heat as desired to suit your preference.
- Chill before serving: Refrigerate the salad until ready to serve. It is best enjoyed the same day but can be stored in an airtight container for up to 3 days.
Notes
- The cucumber salad is naturally gluten-free and vegan, making it suitable for a variety of dietary preferences.
- Feel free to swap maple syrup with honey or sugar depending on your preference or dietary restrictions.
- Scoring the cucumbers helps the dressing adhere better but can be skipped if you are short on time.
- Adjust the amount of chili sauce to control the spiciness level.
- This salad pairs beautifully with grilled dishes, rice bowls, or as a light side to any Asian-inspired meal.
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
