Asian Cucumber Salad
Asian Cucumber Salad with its crisp cucumbers, zesty dressing, and aromatic garnishes, is a fan favorite.
Servings: 4 people
Calories: 74kcal
Cost: $5
Equipment
Ingredients
- 1 pound Persian or English cucumbers about 4 cups sliced
- ½ teaspoon salt for salting the cucumbers
- 1 teaspoon ginger grated
- 1-2 clove garlic finely minced
- 1 Tablespoon toasted sesame oil
- ¼ cup rice vinegar
- 1 Tablespoon liquid coconut amino or soy sauce
- 1 Tablespoon maple syrup or sugar
- 1 teaspoon red chili flakes or sriracha, both optional. use per spice tolerance.
Optional Garnishes
- 1 Tablespoon toasted sesame seeds
- 4-5 scallions finely sliced
Instructions
- Prepare the Cucumbers: Wash and dry the cucumbers. You can leave the skin on for extra crunch and color. Slice them thinly. I love making accordion style spiral cucumbers. If you have a mandoline slicer, this is the perfect time to use it.
- Salt the cucumbers: (Optional but highly recommended) Place the chopped cucumbers in a strainer bowl and sprinkle salt over it generously. Toss to coat and let them sit for 15-20 minutes.
- Make the Salad Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, grated ginger, minced garlic, and red pepper flakes. Adjust the maple syrup and red pepper flakes to suit your taste preferences.
- Combine the Ingredients: Place the sliced cucumbers in a large bowl. Pour the dressing over them. Gently toss to coat the vegetables evenly with the dressing.
- Let it Marinate: Allow the salad to sit for at least 15-20 minutes. This helps the flavors meld together beautifully.
- Garnish and Serve: Just before serving, garnish with chopped cilantro and toasted sesame seeds. These add a burst of freshness and crunch to the salad.
Notes
I prefer to eat this salad freshly made. If you absolutely must store it, it will last 2-3 days be stored in an airtight container in the fridge.
Choose fresh, firm cucumbers: I prefer Persian cucumbers, but English cucumbers also work well for this recipe due to their crisp texture and mild flavor.
Choose Thin Skinned Cucumbers: I suggest you use thin skinned cucumbers and check the bitterness before starting. If you plan to use regular waxy garden cucumbers, peel the skin and remove the seeds.
Salting the Cucumbers: Cucumbers have very high-water content. Salting the cucumber helps release excessive liquid. Salting helps create more flavorful salad since the dressing doesn’t get as watered down. Even though this step is optional. I highly recommend it.
Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Potassium: 236mg | Fiber: 1g | Sugar: 5g | Vitamin A: 387IU | Vitamin C: 6mg | Calcium: 37mg