Asian Cucumber Salad
Asian Cucumber Salad is a refreshing dish made with cucumbers, vinegar, sesame, ginger, and garlic, perfect for vegan and gluten-free diets.
Equipment
- chef's knife
- fine mesh strainer
- Mixing Bowl
Ingredients
Cucumbers
- 1.5 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 0.5 teaspoon salt
- 4-5 pieces scallions finely sliced
Dressing
- 1 teaspoon ginger grated
- 1 clove garlic finely minced
- 0.25 cup rice vinegar
- 1 tablespoon soy sauce (or Bragg's Liquid Aminos or Coconut aminos for gluten-free)
- 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
Preparation Steps
- Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling to them. (Feel free to skip if in a hurry.)
- Slice the cucumbers thinly, place them in a mixing bowl, and toss with salt to help them release water. Let this stand while you gather the remaining ingredients.
- Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste, and toasted sesame seeds. Mix to combine.
- Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.
- Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.
Notes
Optional Additions include fish sauce, lime juice, crushed roasted peanuts, Gochujang, cilantro or Thai Basil, red onions, peanut chili crunch, and radishes.
Nutrition
Serving: 1cupCalories: 89kcalCarbohydrates: 11.5gProtein: 2gFat: 4.8gSaturated Fat: 0.7gSodium: 404.5mgFiber: 1.4gSugar: 6.4g
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