Description
A refreshing and flavorful Asian Cucumber Salad featuring thinly sliced cucumbers tossed in a tangy and savory dressing of rice vinegar, soy sauce, sesame oil, and a hint of sweetness, complemented by garlic, ginger, scallions, and a touch of chili heat. Perfect as a light appetizer or side dish, this salad is quick to prepare and ideal for warm weather meals.
Ingredients
Scale
Cucumber Salad
- 1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
Dressing & Garnish
- 4–5 scallions, finely sliced
- 1 teaspoon ginger, grated
- 1 clove garlic, finely minced
- 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
- Score the cucumbers: Using the tines of a fork, score the cucumbers lengthwise. This helps the dressing cling better to the cucumber slices but can be skipped if in a hurry.
- Slice and salt the cucumbers: Thinly slice the cucumbers and place them in a mixing bowl. Toss with 1/2 teaspoon salt to help draw out excess water. Let the cucumbers stand while you prepare the remaining ingredients.
- Drain the cucumbers: Strain the cucumbers using a fine mesh strainer without rinsing to retain the flavor and place them in a large mixing bowl.
- Prepare and combine the dressing: Add finely sliced scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, and the chili garlic sauce to the cucumbers. Mix well to combine all ingredients evenly.
- Adjust taste: Taste the salad and adjust salt, sweetness, and spiciness to your liking by adding more salt, maple syrup, or chili paste as desired.
- Chill and serve: Refrigerate the cucumber salad until ready to serve. It’s best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- For a gluten-free option, substitute soy sauce with Bragg’s Liquid Aminos or Coconut aminos.
- If you prefer less heat, reduce or omit the chili garlic sauce or sriracha.
- Scoring cucumbers is optional but helps the dressing to better coat the slices.
- Best served chilled and fresh, but can be stored up to 3 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: Asian Cucumber Salad, Cucumber Salad, Gluten-Free Salad, Easy Asian Salad, No-Cook Salad, Refreshing Salad, Side Dish
