Asian Cucumber Salad
Asian Cucumber Salad is a cool and refreshing dish made with cucumbers, rice vinegar, sesame, ginger, garlic, and soy, perfect for vegan and gluten-free diets.
Equipment
- mixing bowl
- fine mesh strainer
- large mixing bowl
Ingredients
- 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 (sambal olek or sriracha), more to taste
- 1-2 tablespoons toasted sesame seeds
Instructions
- 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.
Notes
Enjoy this salad as a side dish or as part of a bowl meal. It's a versatile and delicious option.
Nutrition
Serving: 1cupCalories: 80kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
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