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Asian Cucumber Salad

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.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 People
Course: Salad
Cuisine: American
Ingredients Method

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

Method
 

  1. Using a fork, lightly score the surface of the cucumbers lengthwise—this optional step allows the dressing to better adhere.
  2. 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.
  3. Drain the released liquid using a fine mesh strainer, ensuring the cucumbers remain undisturbed by rinsing. Place them in a clean bowl.
  4. 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.
  5. Taste and adjust seasoning, adding more chili paste for extra heat or sweetener for balance, if desired.
  6. 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.