Asian Cucumber Salad: Crisp, Refreshing Flavor in 10 Minutes
Cool, crisp cucumbers tossed in a tangy sesame-ginger dressing—an easy, refreshing side for any meal.
Ingredients
- 1 1/2 pounds Turkish Persian, or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
- 4 scallions finely sliced
- 1 teaspoon fresh ginger grated
- 1 clove garlic finely minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce or coconut aminos for gluten-free
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup or honey or sugar
- 1 teaspoon chili garlic sauce sambal oelek or sriracha
- 1 tablespoon toasted sesame seeds
Instructions
- 1. Using a fork, score the cucumbers lengthwise to help dressing cling (optional).
- 2. Slice cucumbers thinly and place in a mixing bowl. Toss with salt and let stand for 10 minutes.
- 3. Strain cucumbers using a fine mesh strainer; do not rinse.
- 4. In a large bowl, combine cucumbers, scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili garlic sauce, and sesame seeds.
- 5. Toss well to combine. Taste and adjust seasoning if needed.
- 6. Refrigerate until ready to serve. Serve chilled.
Notes
Salad is best served the same day but keeps up to 3 days in an airtight container.
For extra crunch, add chopped peanuts or more sesame seeds.