Asian Cucumber Salad
A refreshing Asian Cucumber Salad made with crispy cucumbers, scallions, and a tangy dressing. Perfect for a light side dish.
Equipment
- mixing bowl
- fine-mesh strainer
- Large mixing bowl
Ingredients
Cucumbers and Dressing
- 1.5 pounds Turkish, Persian or English cucumbers about 5 cups sliced
- 0.5 teaspoon salt
- 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 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.
Nutrition
Serving: 1cupCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 210mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1mg
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