Description
This Asian Cucumber Salad is a refreshing and tangy side dish featuring thinly sliced cucumbers tossed in a flavorful dressing made with rice vinegar, soy sauce, sesame oil, and a hint of sweetness from maple syrup. Enhanced with garlic, ginger, scallions, and a touch of chili for heat, this salad is quick to prepare and perfect for a light appetizer or accompaniment to Asian-inspired meals.
Ingredients
Scale
Vegetables
- 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
- 4-5 scallions, finely sliced
- 1 teaspoon ginger, grated
- 1 clove garlic, finely minced
Seasonings & Sauces
- 1/2 teaspoon salt
- 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
- Score the cucumbers: Using the tines of a fork, gently score the cucumbers lengthwise. This helps the dressing cling better to the cucumber slices, enhancing the flavor infusion. You may skip this step if short on time.
- Slice and salt: Thinly slice the cucumbers and place them in a mixing bowl. Toss with 1/2 teaspoon of salt to draw out excess water. Allow them to stand while you prepare the rest of the ingredients.
- Strain and combine: Using a fine mesh strainer, strain the cucumbers without rinsing. Transfer the cucumbers to a large mixing bowl. Add the finely sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce (if using), and toasted sesame seeds. Mix everything thoroughly to combine flavors.
- Adjust seasoning: Taste the salad and adjust salt and sweetness according to your preference. Add extra chili garlic sauce or sriracha if you desire more heat.
- Chill and serve: Refrigerate the salad until ready to serve. For best flavor and texture, consume the salad on the same day. It can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Use Persian, Turkish, or English cucumbers for crisp texture and fewer seeds.
- Scoring cucumbers enhances dressing absorption but is optional.
- For a gluten-free version, substitute soy sauce with Bragg’s Liquid Aminos or coconut aminos.
- Maple syrup can be replaced with honey or sugar depending on preference.
- Adjust chili garlic sauce quantity to your desired spice level.
- The salad is best consumed fresh but can be refrigerated for up to 3 days.
- To toast sesame seeds, dry roast them in a skillet over medium heat until golden and fragrant.
