Asian Cucumber Salad
Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It's vegan and gluten-free and is a nice addition to meals and bowls you are already making. Watch the video!
Ingredients
- 1 ½ poundsturkish, persian or english cucumbers (about 5 cups sliced)
- ½ teaspoonsalt
- 4scallions, finely sliced
- 1 teaspoonginger, grated
- 1 clovegarlic, finely minced
- ¼ cuprice vinegar
- 1 tablespoonsoy sauce, (for gluten-free use bragg’s liquid aminos or coconut aminos)
- 1 tablespoontoasted sesame oil
- 1 tablespoonmaple syrup (or honey, or sugar), more to taste
- 1 teaspoonchili garlic sauce (sambal olek) or sriracha, more to taste
- 1 tablespoonstoasted sesame seeds
Directions
- 1
Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
- 2
Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
- 3
Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
- 4
Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.
- 5
Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.