Description
A cool and refreshing Asian Cucumber Salad made with crisp cucumbers, rice vinegar, sesame oil, ginger, garlic, and a touch of spicy chili sauce. This vegan and gluten-free salad is perfect as a light side dish or accompaniment to many meals, offering a delightful combination of tangy, sweet, and savory flavors in every bite.
Ingredients
Scale
Salad 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
Dressing Ingredients
- 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 oelek) or sriracha, more to taste
- 1-2 tablespoons toasted sesame seeds
Instructions
- Score the 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 short on time.
- Slice and Salt the Cucumbers: Thinly slice the cucumbers and place them in a mixing bowl. Toss with 1/2 teaspoon salt and let them sit to draw out excess water while you prepare the other ingredients.
- Strain and Combine: Strain the cucumbers using a fine mesh strainer without rinsing, then transfer to a large mixing bowl. Add scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce, and toasted sesame seeds. Mix everything thoroughly to combine.
- Adjust Seasoning: Taste the salad and adjust salt, sweetness, or chili paste as needed to suit your preference.
- Refrigerate 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
- This salad is vegan and gluten-free, making it suitable for a variety of dietary preferences.
- Use Bragg's Liquid Aminos or Coconut aminos instead of soy sauce for a gluten-free version.
- Adjust the amount of chili garlic sauce depending on your spice tolerance.
- Scoring the cucumbers helps the dressing cling better, but it's optional if you’re in a hurry.
- Best served fresh the same day, but it can be refrigerated up to 3 days in an airtight container.
- Pairs wonderfully with Asian-inspired main dishes or as a refreshing side to grilled meats and bowls.
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
