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Asian Cucumber Salad Recipe

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4.3 from 6 reviews

Asian Cucumber Salad is a cool and refreshing vegan and gluten-free dish featuring thinly sliced cucumbers tossed in a flavorful dressing of rice vinegar, toasted sesame oil, soy sauce, ginger, garlic, and a touch of sweetness and heat from maple syrup and chili garlic sauce. This crisp salad is perfect as a light side dish or accompaniment to many meals and bowls.

Ingredients

Salad 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

Dressing Ingredients

  • 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 oelek) or sriracha, more to taste
  • 1-2 tablespoons toasted sesame seeds

Instructions

  1. Score the cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling better. You may skip this step if short on time.
  2. Slice and salt cucumbers: Thinly slice the cucumbers and place them in a mixing bowl. Toss them with 1/2 teaspoon salt and let them sit to release excess water.
  3. Drain cucumbers: After resting, strain the cucumbers using a fine mesh strainer without rinsing to retain flavor. Transfer them to a large mixing bowl.
  4. Mix dressing and salad: 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 bowl with cucumbers. Mix thoroughly to combine all ingredients.
  5. Adjust seasoning: Taste the salad and adjust salt, sweetness, and heat by adding more maple syrup, salt, or chili paste as desired.
  6. Chill before serving: Refrigerate the salad until ready to serve. This salad is best eaten the same day but can be stored in an airtight container in the refrigerator for up to 3 days.

Notes

  • Score the cucumbers with a fork to help the dressing cling better, but this step is optional.
  • Use Bragg's Liquid Aminos or Coconut aminos instead of soy sauce for a gluten-free option.
  • Adjust the sweetness and heat to your preference by varying the amount of maple syrup and chili garlic sauce.
  • Best served chilled and the same day for optimal crispness, though it can keep up to 3 days refrigerated.
  • Use any variety of cucumbers such as Turkish, Persian, or English for best results.

Find it online: https://dishcooks.com/asian-cucumber-salad-recipe/