Description
A refreshing and flavorful Asian Cucumber Salad featuring thinly sliced cucumbers tossed in a tangy, sweet, and spicy dressing made with rice vinegar, soy sauce, toasted sesame oil, and chili garlic sauce. This quick and easy salad is perfect as a side dish or light snack, offering crisp textures and bold Asian-inspired flavors.
Ingredients
Scale
Main 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
- 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, score the cucumbers lengthwise to help the dressing cling to the cucumber. This step is optional if you are short on time.
- Slice and Salt the Cucumbers: Slice the cucumbers thinly and place them in a mixing bowl. Toss with salt to draw out excess water and let them stand while preparing the dressing.
- Drain the Cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing, then transfer them into a large mixing bowl.
- Prepare and Combine Dressing: Add the finely sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, chili garlic sauce, and toasted sesame seeds to the cucumbers. Mix thoroughly to combine all flavors.
- Adjust Seasonings: Taste the salad and adjust salt, sweetness, or chili paste according to your preference.
- Chill and Serve: Refrigerate the salad until ready to serve. It is best served the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Optional additions include fish sauce, lime juice, crushed roasted peanuts, gochujang, cilantro or Thai basil, red onions, peanut chili crunch, or radishes for enhanced flavor and texture.
- Use gluten-free soy sauce alternatives like Bragg’s Liquid Aminos or Coconut aminos if needed.
- Adjust sweetness by varying the amount of maple syrup, honey, or sugar.
- This salad can be made ahead but is freshest on the day it is prepared.
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
