Description
This Asian Cucumber Salad is a refreshing and flavorful side dish featuring thinly sliced cucumbers tossed with a tangy dressing of rice vinegar, soy sauce, toasted sesame oil, ginger, garlic, and a hint of sweetness with maple syrup. Enhanced with scallions, chili garlic sauce, and toasted sesame seeds, it offers a perfect balance of crisp texture and bold flavors. Ideal for pairing with a variety of meals or enjoying as a light snack, this vegan and gluten-free salad is quick to prepare and best served chilled on the same day.
Ingredients
Scale
Vegetables
- 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 4-5 scallions, finely sliced
Dressing and Seasonings
- 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
- Prepare Cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling to them. This step is optional if you are in a hurry.
- Slice and Salt Cucumbers: Slice the cucumbers thinly and place them in a mixing bowl. Toss with salt to help release excess water. Let them stand while you prepare the dressing ingredients.
- Drain and Combine Ingredients: Strain the cucumbers using a fine mesh strainer without rinsing. Transfer them to a large mixing bowl. Add the scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce, and toasted sesame seeds. Mix thoroughly to combine all the flavors.
- Adjust Seasonings: Taste the salad and adjust salt, sweetness, and spice to your liking by adding more salt, maple syrup, or chili sauce if desired.
- 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 in the refrigerator for up to 3 days.
Notes
- Using different types of cucumbers such as Turkish, Persian, or English ensures a crisp texture and thin skin, avoiding excess bitterness.
- Scoring the cucumbers helps the dressing coat better but can be skipped if short on time.
- For a gluten-free version, substitute soy sauce with Bragg’s Liquid Aminos or Coconut aminos.
- The sweetness can be adjusted by using maple syrup, honey, or sugar depending on your preference and dietary needs.
- Add more chili garlic sauce or sriracha for increased heat, or omit for milder flavor.
- This salad pairs well with grilled meats, rice bowls, or as a refreshing appetizer on a hot day.
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
