Description
This Asian Cucumber Salad is quick to prepare and pairs beautifully with a variety of dishes, making it an ideal choice for warm weather meals.
Ingredients
Scale
- 1 1/2 pounds Turkish, Persian or English cucumbers, sliced
- 1/21/2 teaspoon salt
- 4 – 5 scallions, finely sliced
- 11/2 teaspoon ginger, grated
- 1 clove garlic, finely minced
- 1/4 cup rice vinegar
- 1 tablespoon soy sauce (use Bragg’s Liquid Aminos or Coconut aminos for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup (or honey, or sugar), more to taste
- 11/2 teaspoon chili garlic sauce (sambal olek) or sriracha, more to taste
- 1 – 2 tablespoons toasted sesame seeds
- Fresh herbs (optional): cilantro or mint, to taste
Instructions
- Prep Cucumbers: Start by slicing the cucumbers thinly; you want them to be nice and crisp. As you cut, they will crunch under your knife, which is a satisfying sound. This helps them soak up all that tasty dressing later on. Just watch out for uneven slices, as they can lead to inconsistent flavors.
- Salt & Let Sit: Sprinkle some salt on those sliced cucumbers and let them sit for about 10 minutes. You will notice some water pooling underneath; that is a good sign! The salt draws out excess moisture, which keeps your salad from getting too watery.
- Score & Dress Cucumbers: Grab a fork and lightly score the cucumber slices. You will see the little lines forming, and this helps the dressing stick better. Then, drizzle on your favorite dressing and toss everything gently. Keep an eye on the amount, as a heavy hand can overwhelm the refreshing taste of the salad.
- Add Herbs & Toss: Throw in some fresh herbs, like cilantro or mint if you have them. Stir everything together until nicely combined. The aroma of the herbs will fill the air, making it even more appetizing. Just be careful not to overmix, or you might break those delicate cucumber slices.
- Serve & Enjoy: Dish the salad out into bowls and serve immediately. If you let it sit too long, the cucumbers might lose their crunch, so enjoy it fresh for the best experience!
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days.
- For extra flavor, scoring the cucumbers with a fork helps the dressing stick better, giving every bite more taste.
- If your salad turns out watery, try reducing salting time to 10 minutes for better texture.
- If the dressing is overpowering, adding one or two extra cucumbers can help tone it down effectively.
- Selecting thin-skinned varieties such as Persian or English will enhance the taste without peeling.
- Not applicable, serve fresh.
- Serve alongside grilled meats or tofu.
- Pair with rice bowls for a refreshing side.
- Add to a picnic spread for a cool complement.
- Add crushed roasted peanuts for crunch.
- Incorporate fresh herbs like cilantro or Thai basil.
- Substitute lime juice for rice vinegar for a tangy twist.
- Look for firm Turkish or Persian cucumbers for the best crunch and flavor.
- If you do not have rice vinegar, apple cider vinegar can be a decent swap.
Nutrition
- Serving Size: 1 serving
- Calories: 89
- Sugar: 6.4g
- Sodium: 404.5mg
- Fat: 4.8g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11.5g
- Fiber: 1.4g
- Protein: 2g
- Cholesterol: 0mg