Description
A refreshing and tangy Asian cucumber salad featuring thinly sliced cucumbers tossed in a zesty dressing made with rice vinegar, soy sauce, ginger, garlic, sesame oil, and a hint of sweetness and heat. Easy to prepare and perfect as a light side dish or appetizer.
Ingredients
Scale
Main Ingredients
- 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
- 1/4 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
- Prepare Cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling better. Then, slice the cucumbers thinly and place them in a mixing bowl. Toss with 1/2 teaspoon salt to help release excess water and let them stand while gathering other ingredients.
- Drain Cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing and transfer them into a large mixing bowl.
- Make Dressing and Combine: 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.
- Adjust Seasoning: Taste the salad and adjust salt, sweetness, or chili paste according to your preference.
- 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 for up to 3 days in the refrigerator.
Notes
- Optional additions include fish sauce, lime juice, crushed roasted peanuts, Gochujang, cilantro, Thai basil, red onions, peanut chili crunch, and radishes for extra flavor and texture.
- For a gluten-free version, substitute soy sauce with Bragg’s Liquid Aminos or coconut aminos.
- Scoring cucumbers is optional but helps the dressing adhere better.
- Use fresh ingredients for best flavor and crispness.
- Adjust the quantity of chili garlic sauce to control the heat level.
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
