Asian Cucumber Salad
Asian Cucumber Salad is a cool and refreshing dish made with cucumbers, rice vinegar, sesame, ginger, and garlic.
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
Other Ingredients
- 4-5 pieces scallions finely sliced
- 1 teaspoon ginger grated
- 1 clove garlic finely minced
- 0.25 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
Preparation
- Using the tines of a fork, score the cucumbers lengthwise. This will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
- Slice the cucumbers thinly. Place in a mixing bowl and toss with the 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: fish sauce, Lime juice, crushed roasted peanuts, Gochujang, cilantro or Thai Basil, red onions, peanut chili crunch, radishes.
Nutrition
Serving: 1cupCalories: 89kcalCarbohydrates: 11.5gProtein: 2gFat: 4.8gSaturated Fat: 0.7gSodium: 404.5mgFiber: 1.4gSugar: 6.4g
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