Asian Cucumber Salad
A refreshing and flavorful dish, Asian Cucumber Salad features the perfect blend of tangy rice vinegar, nutty sesame, aromatic ginger, and umami-rich soy sauce. Naturally vegan and gluten-free, this light yet vibrant salad complements a variety of meals and adds a crisp, refreshing touch to any plate.
Ingredients
- Turkish Persian, or English cucumbers – Thinly sliced for a delicate crunch
- Salt – Helps draw out excess moisture to enhance texture
- Scallions – Finely sliced for a mild aromatic sharpness
- Ginger – Freshly grated to infuse a warm slightly spicy note
- Garlic – Minced finely to deepen the dish’s savory depth
- Rice vinegar – Provides a bright and tangy acidity
- Soy sauce or Bragg’s Liquid Aminos/Coconut Aminos for gluten-free option – Adds rich umami balance
- Toasted sesame oil – Enhances the salad with nutty roasted undertones
- Maple syrup honey, or sugar – A touch of sweetness to harmonize the flavors
- Chili garlic sauce or sriracha – Introduces a subtle heat for a hint of spice
- Toasted sesame seeds – Adds texture and a mild nuttiness
Instructions
- Using a fork, lightly score the surface of the cucumbers lengthwise—this optional step allows the dressing to better adhere.
- Slice the cucumbers into thin rounds and transfer them to a mixing bowl. Sprinkle with salt and let them rest for approximately 10–15 minutes to extract excess water.
- Drain the released liquid using a fine mesh strainer, ensuring the cucumbers remain undisturbed by rinsing. Place them in a clean bowl.
- Incorporate the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, sweetener of choice, chili garlic sauce (if using), and toasted sesame seeds. Toss thoroughly to evenly distribute the flavors.
- Taste and adjust seasoning, adding more chili paste for extra heat or sweetener for balance, if desired.
- Refrigerate until ready to serve. While best enjoyed the same day, this salad can be stored in an airtight container in the refrigerator for up to three days.